If you love lasagna but don’t have the time to layer it, bake it, and put it together, this Lasagna Soup is the easiest solution! It’s all the rich, cheesy, savory notes you’d find in a classic lasagna, but in a cozy soup. This is the perfect preparation for busy weeknights, or for when you want something hearty on a cold day, since it’s made in just one pot.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 lb. ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 (28-ounce) can of crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon ground red pepper (optional)
- 8 lasagna noodles, torn into bite-sized pieces
- ½ cup heavy cream (optional, for added richness)
For the Cheese Topping:
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil ( for garnish)
Instructions
- Brown the Meat: In a big pot or Dutch oven, use olive oil on medium heat to brown the meats. Add ground beef or sausage and cook until browned, crumbling it as you go. If needed, drain excess grease.
- [01:32] Sauté Aromatics: Add diced onion and garlic to the pot. Cook for 2-3 minutes until fragrant and softened.
- Add Liquids & Seasonings: Add the broth, crushed tomatoes, and tomato sauce. Add Italian seasoning, salt, black pepper and red pepper flakes; stir. Bring to a boil.
- Cook Noodles: Turn heat down to a simmer and add broken lasagna noodles. Cook 10-12 minutes or until noodles are tender, stirring occasionally to prevent sticking.
- Add Cream (Optional): Mix in some heavy cream for additional creaminess. Simmer the soup for another 2 minutes.
- Make the Cheese Mixture: In a small bowl, combine mozzarella, ricotta and Parmesan cheese.
- Serve & Garnish: Pour the soup into bowls and finish with a generous spoonful of the cheese mixture in the center, sprinkle with fresh basil. Enjoy warm!
Tips & Variations
- Vegetarian Option: Substitute meat with mushrooms, zucchini, or lentils.
- Spicy Kick: Use more red pepper flakes or spicy Italian sausage.
- Make It Low-Carb: Use ribbons of zucchini in place of lasagna noodles, or eliminate them entirely.
- Slow Cooker Variation: Brown the meat and the onions first, then combine everything and pour it into a slow cooker (the noodles and cheese can be added when cooking is almost complete). Cook on low for 6-8 hours, adding in noodles in the last 30 minutes.
Serving & Storage
- To serve: Heat and serve with garlic bread, or a fresh side salad.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in the stove over low heat, adding more broth if necessary.
Final Thoughts
Lasagna soup is ultimate comfort food hearty, full of flavor and so simple to prepare! Give it a whirl for your next snug dinner, and tell us your favorite toppings and variations in the comments. Enjoy!
Do you want me to change anything or add different one? 😊