Lasagna Soup
Lasagna soup is a cozy and flavorful twist on the classic Italian dish, combining all the best parts of lasagna—savory meat, rich tomato sauce, creamy cheese, and tender pasta—into a hearty, one-pot soup. This easy-to-make recipe is perfect for busy weeknights, meal prep, and chilly evenings when you crave comfort food without the hassle of layering.
- Prep Time: 10min
- Cook Time: 30min
- Total Time: 40min
- Yield: 6servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 4 cups chicken or beef broth
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions
- Brown the Meat – In a large pot or Dutch oven, cook the ground beef or sausage over medium heat until browned. Drain excess fat.
- Sauté Aromatics – Add diced onion and minced garlic, cooking until softened.
- Simmer the Broth – Stir in crushed tomatoes, tomato paste, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Cook the Noodles – Add broken lasagna noodles and cook until tender, stirring occasionally.
- Prepare the Cheese Mixture – In a small bowl, mix ricotta cheese with a bit of salt and pepper.
- Serve – Ladle the soup into bowls, topping each with a dollop of ricotta, shredded mozzarella, and Parmesan. Garnish with fresh basil if desired.
Notes
- Prevent Soggy Noodles: Cook them separately and add to each serving.
- Make It in a Slow Cooker: Brown the meat first, then cook on low for 6-8 hours, adding noodles in the last 30 minutes.
- Storage: Refrigerate for up to 4 days or freeze (without noodles) for up to 3 months.
Find it online: https://thefamilycooking.com/lasagna-soup-3/
