Lasagna Soup: 2 Simple Secrets Revealed

Lasagna has always been one of those ultimate comfort foods for me – layers of rich meat sauce, creamy béchamel, tender pasta, and plenty of gooey cheese. But let’s be honest, assembling a traditional lasagna can be a bit of a project. So, when I first heard about Lasagna Soup, my ears perked up. The idea of capturing all those beloved flavors in a single, easier-to-manage bowl was incredibly appealing. After a few attempts, I stumbled upon two key things that truly elevate this soup from good to absolutely incredible, making it feel just as satisfying as its layered inspiration, but with a fraction of the effort.

Why You’ll Love This Dish

If you’re anything like me, you’re constantly seeking that sweet spot between delicious home-cooked meals and not spending an entire evening in the kitchen. This Lasagna Soup hits it perfectly. It offers all the comforting, hearty goodness you crave from a classic lasagna – the rich tomato base, savory meat, and creamy, cheesy elements – but in a fraction of the time. Plus, it’s a one-pot wonder (mostly!), which means less cleanup. It’s the ideal weeknight dinner solution for busy families, particularly when you want something substantial and satisfying to warm you from the inside out. And let’s be honest, who doesn’t love soup that tastes like a deconstructed Italian classic?

> “I was skeptical about Lasagna Soup, but this recipe changed my mind! It’s now a regular in our dinner rotation. So much flavor, so easy, and the kids absolutely devour it.” – A happy home cook

Step-by-Step Overview

Making this Lasagna Soup involves a few straightforward steps that build flavor beautifully. First, you’ll brown your ground meat with aromatics to create a savory base. Next, you’ll build the rich tomato sauce, adding broth and seasonings to simmer and meld. The lasagna noodles are then broken and cooked directly in the soup, absorbing all those wonderful flavors. Finally, comes the magic – our two secrets to achieving that authentic lasagna creaminess and cheesy finish, stirred in right at the end to create a truly irresistible bowl.

What You’ll Need

Key Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef or Italian sausage (or a mix)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 4 cups beef or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper, to taste
• 6-8 lasagna noodles, broken into 1-2 inch pieces
• Secret #1: 1/2 cup heavy cream (or half-and-half)
• Secret #2: 1 cup fresh ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 cup shredded mozzarella cheese
• Fresh parsley or basil, chopped, for garnish

Directions to Follow

1. Brown the Meat: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain any excess grease.
2. Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Sauce: Pour in the crushed tomatoes, tomato sauce, and broth. Stir in the oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring the mixture to a simmer.
4. Cook the Noodles: Add the broken lasagna noodles to the simmering soup. Cook according to package directions for al dente pasta (usually 8-10 minutes), stirring occasionally to prevent sticking.
5. Reveal the Secrets: Once the noodles are cooked and the soup is bubbling gently, stir in the heavy cream. Then, dollop in the fresh ricotta cheese and gently stir until it mostly melts and streaks through the soup, creating pockets of creamy goodness.
6. Cheese Finish: Stir in the Parmesan cheese until melted. Remove from heat and stir in the mozzarella cheese until just melted and gooey.
7. Serve: Ladle hot soup into bowls. Garnish with additional grated Parmesan, fresh parsley, or basil, if desired.

Best Ways to Enjoy It

This Lasagna Soup is a complete meal in itself, but it truly shines when paired with a few simple accompaniments. A crusty loaf of Italian bread or garlic bread is essential for soaking up every last drop of that incredible broth. A crisp, fresh green salad with a light vinaigrette makes for a perfect counterpoint, adding a refreshing crunch to balance out the richness of the soup. For an extra touch of indulgence, a sprinkle of fresh chopped basil or a drizzle of good quality extra virgin olive oil just before serving can make all the difference.

Keeping Leftovers Fresh

Leftover Lasagna Soup is fantastic! Store any remaining soup in an airtight container in the refrigerator for up to 3-4 days.

When reheating, you might notice the soup has thickened considerably and the noodles have absorbed more liquid. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash or two of extra broth or water to reach your desired consistency.

Freezing: This soup freezes well, especially if the noodles are slightly undercooked. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of ricotta might change slightly upon freezing and thawing, but it will still be delicious.

Pro Chef Tips

• Don’t Overcook the Noodles: Keep a close eye on the lasagna noodles. You want them al dente, as they will continue to soften slightly even after being removed from the heat. Mushy noodles are the enemy of good soup!
• Layer Your Flavor: Don’t rush the browning of the meat and sautéing of the aromatics. This foundational step is where a lot of the soup’s deep flavor develops.
• The Ricotta Swirl: When adding the ricotta, don’t stir it in completely until it’s fully blended. A gentle swirl allows some beautiful creamy streaks to remain, mimicking the distinct cheesy layers of a true lasagna.
• Taste and Adjust: Always taste your soup before serving and adjust seasonings. Sometimes a little extra salt, pepper, or a pinch more red pepper flakes can make all the difference.

Creative Twists

• Veggie Boost: Want more vegetables? Sauté diced carrots, celery, or bell peppers along with the onion for added nutrition and color. A handful of fresh spinach stirred in at the very end also works wonderfully.
• Spicy Kick: Amp up the red pepper flakes or add a pinch of cayenne pepper if you love heat.
• Cheese Please: While mozzarella, Parmesan, and ricotta are classic, feel free to experiment with other Italian cheeses. A touch of provolone or a stronger Pecorino Romano could add interesting depth.
• Meat-Free Monday: Omit the ground meat and instead use a plant-based ground crumble or double up on the vegetables, perhaps adding mushrooms for a meaty texture. Use vegetable broth for a delicious vegetarian version.
• Béchamel Inspired: For an even richer, more authentic lasagna feel, you could whisk together a quick roux with butter and flour, then slowly add milk to create a thin béchamel sauce to stir in along with the heavy cream.

Your Questions Answered

Q: Can I use different pasta shapes?
A: Absolutely! While lasagna noodles broken into pieces give that authentic feel, you could use rigatoni, ziti, or even large shell pasta. Just be mindful of the cooking time for different shapes.

Q: What if I don’t have heavy cream?
A: Half-and-half will work as a good substitute, though the soup won’t be quite as rich. Whole milk can also be used, but be careful not to boil the soup vigorously after adding it, as it can sometimes curdle.

Q: Can I make this ahead of time?
A: This soup is best enjoyed fresh, especially because the noodles tend to absorb a lot of liquid and can become very soft if left in the soup for too long. If you want to prep ahead, you can make the meat and sauce base, then add the noodles and dairy components just before serving. Alternatively, cook the noodles separately and add them to individual bowls before ladling in the soup.

Q: Is this soup gluten-free?
A: To make this soup gluten-free, you would need to use gluten-free lasagna noodles (or other gluten-free pasta) and ensure your broth is also gluten-free. All other ingredients are naturally gluten-free.

Hearty Weeknight Lasagna Soup

This hearty lasagna soup combines all the comforting flavors of a classic lasagna in a convenient one-pot meal. It’s perfect for a weeknight dinner and comes together quickly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 450 kcal

Equipment

• Dutch oven or large soup pot
• small bowl

Ingredients

  

Main Ingredients

• 1 lb lean ground beef or Italian sausage (450g)
• 1-2 tablespoons olive oil
• large onion chopped
• 3-4 cloves garlic minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 1 can crushed tomatoes (28 oz)
• 1 can tomato sauce (15 oz)
• 4 cups beef or vegetable broth (1 liter)
• Salt and freshly ground black pepper to taste
• 6-8 lasagna noodles broken into 1-2 inch pieces
• 2-3 cups fresh spinach roughly chopped

Ricotta Topping

• 15 oz ricotta cheese (425g)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 1/4 cup chopped fresh parsley
• large egg (optional)

Instructions

 

Instructions

• In a Dutch oven or soup pot, brown the ground meat over medium-high heat until no longer pink, then drain any excess fat.
• Add chopped onion and cook until softened. Stir in minced garlic, oregano, basil, and red pepper flakes and cook for one minute more.
• Pour in crushed tomatoes, tomato sauce, and broth; season with salt and pepper. Simmer for 15-20 minutes for flavors to meld.
• Stir in broken lasagna noodles and cook over medium heat for 8-10 minutes until al dente, stirring occasionally.
• While noodles cook, combine ricotta cheese, Parmesan, parsley, and optional egg in a bowl and season with salt and pepper.
• Once noodles are cooked, stir in fresh spinach until wilted, about one to two minutes.
• Ladle the hot soup into bowls, topping each with ricotta mixture and an extra sprinkle of Parmesan.

Notes

For a richer flavor, let the soup simmer longer. Adjust red pepper flakes to your spice preference. If you don’t have a Dutch oven, a large pot will work just as well.