Lasagna Soup: Imagine all the comforting, cheesy, tomato-y goodness of classic lasagna, but in a warm, slurpable bowl! Forget layering noodles and waiting for hours; this recipe delivers that same satisfying flavor in a fraction of the time.
Lasagna, as we know it, has roots stretching back to ancient Rome, evolving from simple layered pasta dishes to the rich, baked casserole we adore today. While the traditional baked version is a labor of love, Lasagna Soup offers a modern twist, perfect for busy weeknights without sacrificing any of the deliciousness. It captures the essence of lasagna’s hearty Italian heritage in a convenient and approachable format.
What’s not to love? This soup is packed with savory Italian sausage, tender pasta, and a creamy, cheesy broth that will warm you from the inside out. People rave about its incredible flavor profile the perfect balance of sweet tomatoes, savory herbs, and rich cheese. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables or protein. Whether you’re craving a comforting meal on a chilly evening or simply want a quick and easy dinner solution, this Lasagna Soup recipe is guaranteed to become a new family favorite. Get ready to experience lasagna in a whole new way!
Ingredients:
- Ground Beef: 1 pound
- Italian Sausage: 1/2 pound, removed from casings
- Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Carrots: 2 medium, peeled and diced
- Celery: 2 stalks, diced
- Tomato Paste: 2 tablespoons
- Crushed Tomatoes: 28 ounces
- Diced Tomatoes: 14.5 ounces, undrained
- Tomato Sauce: 15 ounces
- Beef Broth: 6 cups
- Dried Oregano: 2 teaspoons
- Dried Basil: 2 teaspoons
- Dried Thyme: 1 teaspoon
- Bay Leaf: 1
- Sugar: 1 teaspoon (optional, to balance acidity)
- Salt: To taste
- Black Pepper: To taste
- Lasagna Noodles: 8 ounces, broken into small pieces
- Ricotta Cheese: 15 ounces, whole milk or part-skim
- Egg: 1 large
- Parmesan Cheese: 1/4 cup, grated, plus more for serving
- Fresh Parsley: 2 tablespoons, chopped
- Mozzarella Cheese: 1 cup, shredded, for topping
- Olive Oil: 2 tablespoons
Browning the Meats and Vegetables
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking the meat apart with a spoon, until browned. Drain off any excess grease. Don’t skip draining the grease; it will make the soup much less heavy!
- Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender and fragrant.
- Stir in the tomato paste and cook for 1 minute more. This helps to deepen the flavor of the tomato paste.
Building the Soup Base
- Pour in the crushed tomatoes, diced tomatoes (undrained), and tomato sauce. Stir to combine.
- Add the beef broth, dried oregano, dried basil, dried thyme, bay leaf, and sugar (if using). Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start conservatively.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. This is where the magic happens!
- Remove the bay leaf before proceeding to the next step. It has done its job of infusing flavor into the soup.
Cooking the Noodles
- Increase the heat to medium and bring the soup back to a gentle simmer. Add the broken lasagna noodles.
- Cook the noodles according to the package directions, or until they are tender, usually about 8-10 minutes. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. Be careful not to overcook the noodles, as they will become mushy.
Preparing the Ricotta Mixture
- While the noodles are cooking, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, and chopped fresh parsley. Mix well until everything is evenly combined. This mixture will add a creamy and cheesy element to the soup, mimicking the layers of a traditional lasagna.
- Season the ricotta mixture with a pinch of salt and pepper.
Assembling and Serving
- Once the noodles are cooked, turn off the heat.
- Gently drop spoonfuls of the ricotta mixture into the soup. The warmth of the soup will slightly melt the ricotta, creating delicious pockets of cheesy goodness. Don’t stir too vigorously, or the ricotta will completely dissolve.
- Ladle the lasagna soup into bowls.
- Top each bowl with shredded mozzarella cheese and additional grated Parmesan cheese.
- Garnish with fresh parsley, if desired.
- Serve immediately and enjoy! This soup is even better the next day, as the flavors continue to develop.
Tips and Variations
- Spice it up: Add a pinch of red pepper flakes to the soup for a little heat.
- Add vegetables: Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or spinach. Add them along with the carrots and celery.
- Use different meats: You can substitute ground turkey or chicken for the ground beef and Italian sausage.
- Make it vegetarian: Omit the meat and use vegetable broth instead of beef broth. Add extra vegetables, such as mushrooms and lentils, for a heartier soup.
- Slow Cooker Version: Brown the meat and vegetables as directed. Transfer everything to a slow cooker. Add the remaining ingredients (except the noodles, ricotta mixture, and mozzarella cheese). Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes of cooking, stir in the noodles. Once the noodles are cooked, stir in the ricotta mixture and top with mozzarella cheese before serving.
- Freezing Instructions: Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Add the ricotta mixture and mozzarella cheese after reheating. It’s best to freeze the soup *before* adding the noodles, as they can become mushy when frozen and thawed. If you’ve already added the noodles, they might be a bit softer after thawing, but the soup will still be delicious.
- Make it Creamy: Stir in a dollop of heavy cream or sour cream at the end for an extra creamy soup.
- Garlic Bread Croutons: Serve with garlic bread croutons for dipping. Simply cube some crusty bread, toss with olive oil, garlic powder, and Parmesan cheese, and bake until golden brown.
- Wine Pairing: A Chianti or other medium-bodied red wine pairs well with lasagna soup.
Troubleshooting
- Soup is too thick: Add more beef broth to thin it out.
- Soup is too thin: Simmer uncovered for a longer period to allow some of the liquid to evaporate.
- Soup is too acidic: Add a pinch of sugar to balance the acidity.
- Noodles are sticking together: Stir the soup frequently while the noodles are cooking. You can also add a tablespoon of olive oil to the soup to prevent sticking.
- Ricotta mixture is dissolving: Gently drop spoonfuls of the ricotta mixture into the soup and avoid stirring too vigorously.
Nutritional Information (Approximate)
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per serving
- Protein: 30-40 grams
- Fat: 25-35 grams
- Carbohydrates: 30-40 grams
Enjoy your homemade Lasagna Soup! I hope you love it as much as I do!
Conclusion:
This Lasagna Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, a symphony of Italian flavors that will transport you straight to Nonna’s kitchen. It’s the perfect weeknight meal because it delivers all the satisfying goodness of lasagna without the fuss of layering and baking for hours. Seriously, who has time for that on a Tuesday? But more than just convenience, it’s the incredible taste that makes this recipe a must-try. The rich tomato broth, the perfectly cooked pasta, the savory Italian sausage, and the creamy ricotta topping all come together in a harmonious blend that will have everyone asking for seconds.
Why is this Lasagna Soup a game-changer? Because it’s incredibly versatile! Feel free to customize it to your liking. If you’re a vegetarian, simply omit the sausage and add more vegetables like zucchini, bell peppers, or spinach. For a spicier kick, add a pinch of red pepper flakes or use hot Italian sausage. You can even swap out the ricotta for mascarpone cheese for an extra touch of decadence. The possibilities are endless!
Serving Suggestions: I personally love serving this soup with a generous dollop of ricotta cheese, a sprinkle of fresh parsley, and a side of crusty garlic bread for dipping. The garlic bread is essential for soaking up all that delicious broth! You could also add a side salad with a light vinaigrette to balance out the richness of the soup. For a heartier meal, consider serving it with a grilled cheese sandwich the ultimate comfort food combination! And don’t forget the Parmesan cheese! A generous grating of Parmesan over the top adds a salty, savory note that elevates the entire dish.
Variations to Explore: Want to make it even easier? Use pre-cooked Italian sausage or ground beef. Short on time? Use canned diced tomatoes instead of crushed tomatoes. You can even use different types of pasta, like rotini or penne, if you don’t have lasagna noodles on hand. The key is to have fun and experiment until you find the perfect combination that suits your taste. I’ve even tried adding a splash of red wine to the broth for a deeper, more complex flavor highly recommended! Another fun variation is to add a layer of mozzarella cheese under the ricotta topping and broil it for a few minutes until it’s bubbly and golden brown. This creates a cheesy, gooey crust that is absolutely irresistible.
I truly believe that this Lasagna Soup will become a staple in your household. It’s easy to make, incredibly delicious, and endlessly customizable. It’s the perfect meal for a cozy night in, a family gathering, or even a potluck. So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking!
I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Let’s create a community of Lasagna Soup lovers! Happy cooking!
Lasagna Soup: The Ultimate Guide to Making Delicious Comfort Food
Hearty Lasagna Soup with Italian flavors, ground beef, sausage, vegetables, and cheesy ricotta dumplings. All the deliciousness of lasagna, in a bowl!
Ingredients
- 1 pound Ground Beef
- 1/2 pound Italian Sausage, removed from casings
- 1 medium Onion, chopped
- 4 cloves Garlic, minced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery, diced
- 2 tablespoons Tomato Paste
- 28 ounces Crushed Tomatoes
- 14.5 ounces Diced Tomatoes, undrained
- 15 ounces Tomato Sauce
- 6 cups Beef Broth
- 2 teaspoons Dried Oregano
- 2 teaspoons Dried Basil
- 1 teaspoon Dried Thyme
- 1 Bay Leaf
- 1 teaspoon Sugar (optional, to balance acidity)
- Salt: To taste
- Black Pepper: To taste
- 8 ounces Lasagna Noodles, broken into small pieces
- 15 ounces Ricotta Cheese, whole milk or part-skim
- 1 large Egg
- 1/4 cup Parmesan Cheese, grated, plus more for serving
- 2 tablespoons Fresh Parsley, chopped
- 1 cup Mozzarella Cheese, shredded, for topping
- 2 tablespoons Olive Oil
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking the meat apart with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the tomato paste and cook for 1 minute more.
- Pour in the crushed tomatoes, diced tomatoes (undrained), and tomato sauce. Stir to combine.
- Add the beef broth, dried oregano, dried basil, dried thyme, bay leaf, and sugar (if using). Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
- Remove the bay leaf before proceeding to the next step.
- Increase the heat to medium and bring the soup back to a gentle simmer. Add the broken lasagna noodles.
- Cook the noodles according to the package directions, or until they are tender, usually about 8-10 minutes. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
- While the noodles are cooking, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, and chopped fresh parsley. Mix well until everything is evenly combined.
- Season the ricotta mixture with a pinch of salt and pepper.
- Once the noodles are cooked, turn off the heat.
- Gently drop spoonfuls of the ricotta mixture into the soup.
- Ladle the lasagna soup into bowls.
- Top each bowl with shredded mozzarella cheese and additional grated Parmesan cheese.
- Garnish with fresh parsley, if desired.
- Serve immediately and enjoy!
Notes
- Don’t skip draining the grease from the meat; it will make the soup much less heavy!
- The longer the soup simmers, the more the flavors will meld together.
- Be careful not to overcook the noodles, as they will become mushy.
- Don’t stir the ricotta mixture too vigorously, or it will completely dissolve.
- This soup is even better the next day, as the flavors continue to develop.
- Spice it up: Add a pinch of red pepper flakes to the soup for a little heat.
- Add vegetables: Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or spinach. Add them along with the carrots and celery.
- Use different meats: You can substitute ground turkey or chicken for the ground beef and Italian sausage.
- Make it vegetarian: Omit the meat and use vegetable broth instead of beef broth. Add extra vegetables, such as mushrooms and lentils, for a heartier soup.
- Slow Cooker Version: Brown the meat and vegetables as directed. Transfer everything to a slow cooker. Add the remaining ingredients (except the noodles, ricotta mixture, and mozzarella cheese). Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes of cooking, stir in the noodles. Once the noodles are cooked, stir in the ricotta mixture and top with mozzarella cheese before serving.
- Freezing Instructions: Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Add the ricotta mixture and mozzarella cheese after reheating. It’s best to freeze the soup *before* adding the noodles, as they can become mushy when frozen and thawed. If you’ve already added the noodles, they might be a bit softer after thawing, but the soup will still be delicious.
- Make it Creamy: Stir in a dollop of heavy cream or sour cream at the end for an extra creamy soup.
- Garlic Bread Croutons: Serve with garlic bread croutons for dipping. Simply cube some crusty bread, toss with olive oil, garlic powder, and Parmesan cheese, and bake until golden brown.
- Wine Pairing: A Chianti or other medium-bodied red wine pairs well with lasagna soup.
- Soup is too thick: Add more beef broth to thin it out.
- Soup is too thin: Simmer uncovered for a longer period to allow some of the liquid to evaporate.
- Soup is too acidic: Add a pinch of sugar to balance the acidity.
- Noodles are sticking together: Stir the soup frequently while the noodles are cooking. You can also add a tablespoon of olive oil to the soup to prevent sticking.
- Ricotta mixture is dissolving: Gently drop spoonfuls of the ricotta mixture into the soup and avoid stirring too vigorously.
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