Imagine curling up with a warm bowl of lasagna soup as the cooler weather sets in. This delightful dish combines the rich flavors of traditional lasagna into a comforting soup that warms you from the inside out. Each spoonful offers a perfect blend of soft noodles, savory meat, and the creamy goodness of melted cheese, making it the perfect choice for family dinners or cozy nights in.
Why You’ll Love This Recipe
This lasagna soup is incredibly easy to make, allowing you to enjoy all the classic flavors of lasagna without the fuss of layering noodles and sauce. It’s a one-pot wonder that creates minimal cleanup while delivering maximum satisfaction. Whether you’re cooking for a family or hosting a casual gathering, this soup will have everyone coming back for more.
Ingredients Needed For Lasagna Soup
- 1 pound lean ground beef: Choose lean beef for a healthier option; it keeps the soup rich without being greasy.
- 1 white or yellow onion, peeled and diced: The onion adds a sweet and savory base flavor to the soup.
- 4 garlic cloves, peeled and minced: Fresh garlic elevates the taste, infusing your soup with aromatic goodness.
- 1/2 teaspoon red pepper flakes (optional): A dash of heat can add a lovely kick if you enjoy a bit of spice.
- 2 tablespoons tomato paste: This thickens the soup and enhances the tomato flavor without adding too much liquid.
- 2 teaspoons balsamic vinegar: This adds a touch of sweetness and complexity to the broth.
- 2 tablespoons granulated sugar: Just a hint helps balance the acidity of the tomatoes.
- 2 teaspoons dried basil: This herb is a classic in Italian cuisine and complements the flavors beautifully.
- 1 teaspoon dried parsley: A subtle herb that adds freshness to the mix.
- 1 teaspoon dried oregano: Another must-have for an authentic Italian flavor.
- 1 teaspoon salt: Essential for enhancing all the other flavors.
- 1/2 teaspoon black pepper: A little kick of heat to round it off.
- 24-ounce jar pasta sauce: Use your favorite brand for a quick flavor boost.
- 8-10 cups low sodium chicken broth, divided: Using low sodium means you can control the saltiness of your soup.
- 14-ounce can crushed tomatoes: Adds depth and richness; opt for San Marzano tomatoes if you can.
- 1 bay leaf: Just one bay leaf imparts a subtle herbal flavor while the soup simmers.
- 10 uncooked lasagna noodles, roughly broken into 1 to 2-inch pieces: Don’t worry about perfect pieces; the noodles will soften and incorporate beautifully.
- 1/2 cup heavy cream (optional): Stirring in some cream makes the soup even creamier and more indulgent.
- Garnish: Shredded mozzarella cheese, freshly grated Parmesan cheese, and ricotta cheese bring a wonderful creaminess and additional texture.
How to Make Lasagna Soup
- In a large soup pot or Dutch oven, cook the ground beef and onion over medium-high heat, breaking up the meat with a wooden spoon into small pieces until fully browned.
- Add the minced garlic and red pepper flakes, cooking for 30 seconds. Drain any excess fat.
- Stir in the tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, oregano, salt, and pepper into the meat and onions.
- Add the pasta sauce, 6 cups of chicken broth, crushed tomatoes, and bay leaf. Stir to combine well.
- Add the broken lasagna noodles, bring the soup to a boil, then reduce to a simmer over low to medium heat, cooking until the noodles are tender (about 20-25 minutes). Stir occasionally to prevent sticking.
- Remove and discard the bay leaf, stir in heavy cream (optional), and add an additional 2-4 cups of chicken broth to reach the desired consistency.
- Garnish the soup with mozzarella cheese, dollops of ricotta cheese, freshly grated Parmesan cheese, and fresh parsley as desired.
How to Serve Lasagna Soup
Serve your lasagna soup hot, garnished with the cheeses of your choice. It pairs wonderfully with a side of crusty garlic bread or a simple salad to balance the rich flavors. For an even cozier presentation, serve it in a deep bowl with a sprinkle of fresh herbs on top.
How to Store Lasagna Soup
Keep leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stovetop or in the microwave. Note: If you’ve added heavy cream, the texture may change slightly upon reheating, but the flavor will still be comforting!
Tips to Make Lasagna Soup
- For an extra depth of flavor, try sautéing the onions and garlic before adding the beef.
- You can also make this soup in advance and let the flavors meld together overnight for an even tastier meal.
- Adjust the amount of chicken broth according to your texture preference; more broth for a soupier dish or less for a thicker consistency.
Variations and Substitutions
- Ground Meat: Swap the ground beef for ground turkey or chicken for a lighter option.
- Vegetarian Option: Use lentils or mushrooms in place of meat for a hearty vegetarian soup.
- Cheese Options: Feel free to experiment with different cheeses for garnishing—try goat cheese for a tangy twist!
Frequently Asked Questions
Can I freeze lasagna soup?
Yes! Allow the soup to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
How can I make lasagna soup gluten-free?
Use gluten-free lasagna noodles or substitute them with a blend of your favorite gluten-free pasta. Ensure that the pasta sauce and chicken broth are also gluten-free.
How long does it take to make lasagna soup?
From start to finish, you can expect this comforting soup to take about 45 minutes, including prep time and cooking.
Can I add vegetables to lasagna soup?
Absolutely! Spinach, zucchini, or bell peppers are fantastic additions that can easily be stirred into the soup for extra nutrition and color.
Is lasagna soup spicy?
It depends on your preference! The red pepper flakes add a hint of heat, but you can leave them out or adjust the amount to suit your taste.
Lasagna Soup
Ingredients
Main Ingredients
- 1 pound lean ground beef Choose lean beef for a healthier option; it keeps the soup rich without being greasy.
- 1 medium white or yellow onion, peeled and diced Adds a sweet and savory base flavor to the soup.
- 4 cloves garlic, peeled and minced Fresh garlic elevates the taste, infusing your soup with aromatic goodness.
- 1/2 teaspoon red pepper flakes (optional) A dash of heat can add a lovely kick if you enjoy a bit of spice.
- 2 tablespoons tomato paste Thickens the soup and enhances the tomato flavor.
- 2 teaspoons balsamic vinegar Adds a touch of sweetness and complexity to the broth.
- 2 tablespoons granulated sugar Balances the acidity of the tomatoes.
- 2 teaspoons dried basil A classic herb in Italian cuisine.
- 1 teaspoon dried parsley Adds freshness to the mix.
- 1 teaspoon dried oregano Essential for an authentic Italian flavor.
- 1 teaspoon salt Enhances all the other flavors.
- 1/2 teaspoon black pepper Adds a little kick of heat.
- 24 ounces pasta sauce Use your favorite brand.
- 8-10 cups low sodium chicken broth, divided Allows control over saltiness.
- 14 ounces crushed tomatoes Opt for San Marzano tomatoes if possible.
- 1 leaf bay leaf Imparts a subtle herbal flavor while simmering.
- 10 pieces uncooked lasagna noodles, roughly broken Noodles will soften and incorporate beautifully.
- 1/2 cup heavy cream (optional) Makes the soup even creamier.
Garnish Ingredients
- to taste shredded mozzarella cheese For garnish.
- to taste freshly grated Parmesan cheese For garnish.
- to taste ricotta cheese For garnish.
Instructions
Cooking
- In a large soup pot or Dutch oven, cook the ground beef and onion over medium-high heat, breaking up the meat into small pieces until fully browned.
- Add the minced garlic and red pepper flakes, cooking for 30 seconds. Drain any excess fat.
- Stir in the tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, oregano, salt, and pepper into the meat and onions.
- Add the pasta sauce, 6 cups of chicken broth, crushed tomatoes, and bay leaf. Stir to combine well.
- Add the broken lasagna noodles, bring the soup to a boil, then reduce to a simmer over low to medium heat, cooking until the noodles are tender (about 20-25 minutes). Stir occasionally to prevent sticking.
- Remove and discard the bay leaf, stir in heavy cream (optional), and add an additional 2-4 cups of chicken broth to reach the desired consistency.
- Garnish the soup with mozzarella cheese, dollops of ricotta cheese, freshly grated Parmesan cheese, and fresh parsley as desired.
