Lasagna soup brings together some of the best flavors of traditional lasagna, all in a comforting, easy-to-eat format. It’s hearty and satisfying, perfect for chilly evenings or lazy weekends. With layers of rich tomato sauce, seasoned ground beef, and creamy cheeses, this dish manages to deliver all the lasagna goodness without the hassle of assembling a pasta bake. Whether you’re feeding a family or meal prepping for the week, this soup is sure to please.
Why you’ll love this dish
There are infinite reasons to love this lasagna soup! First off, it offers the delightful flavors of classic lasagna in a comforting soup form, making it ideal for cozy dinners. The vibrant tomatoes, herbs, and perfectly cooked pasta come together in a way that feels wonderfully indulgent yet completely approachable.
“This soup is like a warm hug in a bowl! My whole family asked for seconds!”
With its rich and hearty texture, it’s easy to see why it’s a go-to for so many households. Additionally, the preparation is a breeze—just a little chopping and simmering required.
How it comes together
Making this scrumptious soup is a straightforward process that quickly transforms ordinary ingredients into an extraordinary meal. You’ll start by browning the beef, which adds a great depth of flavor to the dish. Then, it’s all about layering the ingredients in one pot—the beef, tomatoes, broth, and seasonings. Add the pasta and let it cook until tender. Finish with a sprinkle of cheese, and you’re ready to dig in!
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
What you’ll need
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish (optional)
You can use ground turkey or chicken as a lighter alternative to beef, and if you prefer a vegetarian version, simply swap in extra vegetables like mushrooms and spinach and omit the meat.
Step-by-step instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until it’s fully cooked, breaking it into crumbles as it cooks. Drain any excess fat.
- Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3-4 minutes.
- Stir in the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Add the broken lasagna noodles to the pot and cook until they are tender, usually about 10-12 minutes.
- Once the noodles are cooked, stir in the ricotta and half of the mozzarella cheese until combined and creamy.
- Serve hot, topped with the remaining mozzarella and fresh basil, if desired.
Best ways to enjoy it
This soup is perfect for serving on its own, but you can elevate the experience with a fresh green salad and some crusty garlic bread on the side. A sprinkle of Parmesan cheese on top right before serving adds a nice, savory finish. For a little extra kick, consider a drizzle of hot sauce or red pepper flakes.
Storage and reheating tips
To store leftovers, seal them in an airtight container and refrigerate. This soup can typically last for about 3-4 days in the fridge. If you want to freeze it, let it cool completely before transferring to a freezer-safe container. It’ll keep well for 3 months. When ready to reheat, thaw in the fridge overnight and then warm on the stovetop or in a microwave, stirring as needed to prevent hot spots.
Helpful cooking tips
To avoid overcooked noodles, you might want to add them towards the end of the cooking process, especially if you’re expecting to have leftovers. This way, they won’t get too mushy. Using a good quality beef broth can also enhance the soup’s flavor significantly. And if you’re a fan of herbs, feel free to add some fresh parsley alongside the basil for an extra flavor punch!
Creative twists
Feel free to customize the recipe with various additions! Swap out the ground beef for a plant-based alternative or use zucchini noodles for a lighter twist. You can even toss in some spinach or other veggies for added nutrition. If you’re craving a richer flavor, consider adding a splash of red wine to the broth while it simmers.
FAQ
Can I use regular lasagna noodles instead of broken ones?
Absolutely! Just break them after they’ve cooked, or add them whole but increase the cooking time accordingly.
Can this recipe be made in a slow cooker?
Yes! Brown the beef and onions first, then add them to your slow cooker along with the other ingredients except the noodles. Cook on low for 6-8 hours, adding the noodles for the last 30 minutes to ensure they cook perfectly.
What should I do if I don’t have ricotta cheese?
You can substitute ricotta with cottage cheese or even cream cheese, keeping in mind that the texture and richness will vary slightly.
With its comforting flavors and simple preparation, this lasagna soup is sure to become a new favorite in your home. Enjoy!
Lasagna Soup
Ingredients
Method
- In a large pot or Dutch oven, brown the ground beef over medium heat until it’s fully cooked, breaking it into crumbles as it cooks. Drain any excess fat.
- Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3-4 minutes.
- Stir in the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Add the broken lasagna noodles to the pot and cook until they are tender, usually about 10-12 minutes.
- Once the noodles are cooked, stir in the ricotta and half of the mozzarella cheese until combined and creamy.
- Serve hot, topped with the remaining mozzarella and fresh basil, if desired.
