The air starts to crisp, leaves turn vibrant, and suddenly, all I crave is something warm, hearty, and utterly comforting. That’s precisely when my thoughts drift to this incredible lasagna soup. It’s got all the rich, savory layers of a classic lasagna, but without the fuss of baking a big casserole. Trust me, once you try a spoonful, you’ll wonder where this cozy bowl has been all your life.
Why You’ll Love This Dish
There’s a reason lasagna soup has become such a sensation, and it’s not just because it’s incredibly delicious. This recipe brings all the hearty goodness of a traditional lasagna – the rich tomato sauce, the savory meat, the tender noodles, and that dreamy, creamy cheese topping – into a single, sensational bowl. It’s quick enough for a weeknight, yet feels special enough for a cozy weekend meal. Forget the endless layering and baking; this soup delivers maximum flavor with minimal effort, making it the perfect comfort food solution for busy kitchens.
> “This lasagna soup is a game-changer! All the flavor of my favorite pasta dish in a comforting, easy-to-make soup. My family devoured it!” – A Happy Cook
The Cooking Process Explained
Making this lasagna soup is surprisingly straightforward. You’ll begin by browning some ground meat with aromatics like onion and garlic, building a savory foundation. Then, you’ll add crushed tomatoes and broth, allowing those flavors to meld beautifully. Once the broth simles, broken lasagna noodles go in to cook directly in the soup, absorbing all those delicious juices. The magic truly happens when you ladle it into bowls and top it with a dollop of a creamy, herby ricotta mixture. It’s a symphony of textures and tastes in every spoonful!
What You’ll Need
Gather these items for a truly comforting bowl:
- Olive oil: For sautéing.
- Ground beef or Italian sausage: We love a mix of both for ultimate flavor, but either works wonderfully.
- Onion & garlic: The aromatic backbone of any good Italian-inspired dish.
- Crushed tomatoes: The main event for our rich, simmered sauce.
- Tomato paste: To deepen the tomato flavor.
- Beef or chicken broth: The liquid base for our soup.
- Dried oregano & basil: Classic Italian herbs.
- Lasagna noodles: The star of the show! Break them into bite-sized pieces.
- Fresh spinach: Adds a touch of freshness and color (and a hidden veggie!).
- Ricotta cheese: Essential for that signature creamy, tangy lasagna topping.
- Parmesan cheese: For the ricotta mixture and a sprinkle on top.
- Fresh parsley: For garnish and brightness.
Directions to Follow
Here’s how to bring your comforting bowl of Lasagna Soup to life:
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground meat (beef or sausage) and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Build the Base: Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Simmer the Sauce: Pour in the crushed tomatoes, tomato paste, dried oregano, and dried basil. Stir well and let it simmer for 5-7 minutes, allowing the flavors to meld.
- Add Broth & Noodles: Pour in the beef or chicken broth and bring the mixture to a boil. Once boiling, add the broken lasagna noodles. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the noodles are al dente.
- Stir in Spinach: Remove the pot from the heat and stir in the fresh spinach until it wilts, which only takes a minute or two.
- Prepare Ricotta Topping: In a small bowl, combine ricotta cheese, grated Parmesan cheese, and chopped fresh parsley. Season with a pinch of salt and black pepper.
- Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta cheese mixture and an extra sprinkle of Parmesan cheese and fresh parsley, if desired. Serve immediately.
Best Ways to Enjoy It
This soup is a meal in itself, but a warm, crusty piece of garlic bread or a simple side salad would be a fantastic accompaniment. The key is to serve it piping hot, with that gorgeous dollop of creamy ricotta mixture melting into the rich broth. Don’t be shy with the fresh herbs on top – a final sprinkle of parsley or basil really brightens the whole dish!
Keeping Leftovers Fresh
Leftover lasagna soup stores beautifully! Once completely cooled, transfer the soup (without the ricotta topping) to an airtight container. It will keep in the refrigerator for up to 3-4 days.
To Reheat: Gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If it’s too thick, add a splash of broth or water. You can also microwave individual portions. Add a fresh dollop of ricotta and herbs to new servings.
Freezing: This soup freezes well too! Again, freeze the soup base without the ricotta. It can be stored in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the noodles might be a little softer after freezing and thawing, but the flavor will still be fantastic.
Helpful Cooking Tips
- Don’t Overcook the Noodles: Keep a close eye on your lasagna noodles. They should be al dente (still a little firm to the bite) when you take the soup off the heat, as they will continue to soften slightly in the hot broth.
- Break Noodles Evenly: Try to break your lasagna noodles into roughly 1-2 inch pieces so they are easy to eat with a spoon and cook evenly.
- Adjust Thickness: If your soup is too thick, feel free to add a little extra broth or water until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce slightly.
- Boost the Flavor: A splash of red wine or a pinch of red pepper flakes with the crushed tomatoes can add an extra layer of depth or a subtle kick.
Creative Twists
- Vegetarian Version: Omit the ground meat and instead, sauté mushrooms, zucchini, and bell peppers. You could also add a can of drained lentils for extra protein.
- Spicy Kick: Add a pinch of red pepper flakes to the pot with the garlic for a subtle heat, or more if you like things fiery.
- Cheese Please: Aside from ricotta, feel free to stir in some shredded mozzarella or provolone directly into the soup during the last few minutes of cooking for an extra cheesy pull.
- Herb Variations: While oregano and basil are classic, a touch of fresh rosemary or thyme finely chopped could also be lovely.
Common Questions
Can I use different types of pasta?
A: Yes! While lasagna noodles give it that authentic feel, you can absolutely use other pasta shapes like rotini, ziti, or cavatappi. Just be aware that cooking times might vary slightly.
Is this soup gluten-free adaptable?
A: Absolutely! Use your favorite gluten-free lasagna noodles (ensure they are oven-ready/no-boil for the best results in soup) and make sure your broth is certified gluten-free.
Can I make the ricotta topping ahead of time?
A: Yes, you can mix the ricotta topping up to a day in advance and store it in an airtight container in the refrigerator. This can be a great time-saver!
Elevated Weeknight Lasagna Soup
Equipment
- Large pot or Dutch oven
- Spoon
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage (or a mix, or plant-based alternative)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 28 ounce crushed tomatoes
- 15 ounce tomato sauce
- 1-2 tablespoons balsamic glaze
- 4 cups chicken or vegetable broth
- 6-8 lasagna noodles, broken into 2-inch pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a kick)
- Salt and freshly ground black pepper to taste
For Finishing
- 4 ounces fresh spinach or baby kale
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese plus extra for serving
- Fresh parsley or basil, chopped for garnish (optional)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat, then sauté chopped onion for about 5 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
Cooking
- Add ground meat to the pot, break it up, and cook until browned for 8-10 minutes, then drain any excess fat.
- Pour in crushed tomatoes, tomato sauce, and balsamic glaze, stir well, and simmer for 5-7 minutes.
- Add broth, oregano, basil, and red pepper flakes (if using), season with salt and pepper, and bring to a gentle boil.
- Add broken lasagna noodles to the simmering soup, cover, and cook for 10-12 minutes until tender, stirring occasionally.
- Stir in fresh spinach or baby kale until wilted, then remove the pot from the heat.
Finishing and Serving
- Add ricotta, mozzarella, and Parmesan cheeses to the soup, stirring gently until melted and creamy.
- Ladle the hot soup into bowls, garnish with extra Parmesan and fresh herbs if desired, and serve immediately.