Lasagna Soup

Description

Lasagna Soup is a cozy, comforting dish that captures all the rich, cheesy, and savory flavors of traditional lasagna but in a warm, hearty soup form. With layers of tender pasta, a meaty tomato broth, melty cheese, and fragrant herbs, this soup is perfect for chilly nights when you crave something satisfying but easier to make than assembling a full lasagna.

Ingredients for Lasagna Soup

• 1 tbsp olive oil

• 1 lb (450 g) ground beef (or Italian sausage, or a mix)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp red pepper flakes (optional, for heat)

• 1 can (28 oz / 800 g) crushed tomatoes

• 4 cups beef broth (or chicken broth)

• 2 tbsp tomato paste

• 1 tsp sugar (to balance acidity)

• 8–10 lasagna noodles, broken into pieces

• Salt & pepper, to taste

For the Cheese Topping:

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 2 tbsp fresh parsley, chopped

Instructions

1. Cook Meat & Aromatics

   • Heat olive oil in a large pot over medium heat.

   • Add ground beef and cook until browned, breaking it apart with a spoon (about 5–6 minutes).

   • Drain excess fat if needed.

   • Add diced onion and cook until softened (about 3 minutes).

   • Stir in garlic, oregano, basil, and red pepper flakes; cook for 1 minute until fragrant.

2. Simmer the Soup Base

   • Stir in tomato paste and cook for 1–2 minutes to deepen flavor.

   • Add crushed tomatoes, broth, and sugar.

   • Season with salt and pepper.

   • Bring to a boil, then reduce heat and simmer for 15 minutes.

3. Cook the Pasta

   • Add broken lasagna noodles to the soup.

   • Simmer uncovered until pasta is tender (about 8–10 minutes). Stir occasionally to prevent sticking.

4. Prepare Cheese Mixture

   • In a small bowl, combine ricotta, mozzarella, Parmesan, and parsley. Mix well.

5. Serve

   • Ladle hot soup into bowls.

   • Top each serving with a generous spoonful of the cheese mixture.

   • Stir slightly into the soup so it melts into a creamy, cheesy goodness.

Notes

• Meat Options: You can substitute ground turkey, chicken, or plant-based crumbles for a lighter version.

• Pasta Alternative: Small pasta shapes like mafaldine or bow-tie can replace broken lasagna sheets.

• Make-Ahead: Cook soup base and store separately from noodles; combine when serving to avoid mushy pasta.

• Extra Veggies: Add chopped zucchini, spinach, or mushrooms for extra nutrition.

Tips

• Cheese Melting Trick: Place cheese mixture in the bottom of the bowl and pour hot soup over it for a creamier texture.

• For Richer Flavor: Use half beef broth and half chicken broth.

• Avoid Overcooked Pasta: If making ahead, cook noodles just before serving.

• Freeze Without Pasta: Store soup base in freezer-safe containers, add pasta fresh when reheating.

Servings

• Yield: 6 servings

• Serving Size: ~1½ cups soup + 2–3 tbsp cheese mixture

Nutritional Info (Per Serving, Approx.)

• Calories: 420 kcal

• Protein: 27 g

• Carbohydrates: 34 g

• Fat: 20 g

• Fiber: 4 g

• Sodium: 890 mg

• Sugar: 8 g

Benefits

• High Protein: Keeps you fuller for longer.

• Comfort Food: Satisfies lasagna cravings without the long bake time.

• Customizable: Easily adapts to different diets (low-carb, vegetarian, gluten-free).

• One-Pot Meal: Minimal cleanup.

Q&A

Q: Can I make Lasagna Soup vegetarian?
A: Yes! Use vegetable broth and replace meat with lentils, mushrooms, or plant-based meat substitutes.

Q: How can I make it creamy without dairy?
A: Use coconut cream or a dairy-free ricotta alternative.

Q: Can I use oven-ready lasagna noodles?
A: Yes, but they may cook faster—check for tenderness after 6–7 minutes.

Q: How long does it last in the fridge?
A: 3–4 days in an airtight container.

Q: Can I cook it in a slow cooker?
A: Yes—cook meat and aromatics first, then transfer to slow cooker with broth and tomatoes. Add pasta in last 30 minutes.