Lasagna Soup

Short description

Lasagna Soup is a hearty, one-pot interpretation of traditional baked lasagna. It combines tender pasta, a rich tomato broth, seasoned meat, and three cheeses to deliver classic Italian comfort in a streamlined, week-night-friendly format.

Why You’ll Love This Recipe

• All the flavour of lasagna, less effort: No layering, no lengthy oven time—everything simmers together in one pot.

• Family-friendly: Mild, familiar flavours appeal to adults and children alike.

• Flexible: Easily adapted to vegetarian, lean-protein, or dairy-free diets.

• Meal-prep ready: The soup base freezes well, and leftovers taste even better the next day.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil

• Yellow onion, finely diced

• Garlic cloves, minced

• Lean ground beef or Italian sausage (or a mix)

• Tomato paste

• Crushed tomatoes

• Low-sodium beef or chicken broth

• Dried Italian seasoning, dried oregano, and a pinch of red-pepper flakes

• Broken dried lasagna noodles (or mafalda corta)

• Ricotta cheese

• Shredded mozzarella cheese

• Freshly grated Parmesan cheese

• Fresh basil leaves, chopped

• Salt and freshly ground black pepper

directions

1. Sauté aromatics and meat
   Heat olive oil in a large Dutch oven over medium heat. Add onion; cook until translucent, 4 minutes. Stir in garlic and cook 30 seconds. Add ground meat; brown until no pink remains, breaking it up as it cooks. Season lightly with salt and pepper.

2. Build the base
   Stir in tomato paste; cook 1 minute to caramelise. Add crushed tomatoes, broth, Italian seasoning, oregano, and red-pepper flakes. Bring to a gentle boil, then reduce to a simmer.

3. Cook the pasta
   Add broken lasagna noodles; simmer uncovered, stirring occasionally, until the pasta is al dente—about 10 to 12 minutes.

4. Finish and serve
   Taste and adjust seasoning. Ladle soup into bowls. Top each portion with a generous spoonful of ricotta, a sprinkling of mozzarella and Parmesan, and fresh basil. Serve hot.

Servings and timing

• Yield: 6 servings

• Prep time: 10 minutes

• Cook time: 35 minutes

• Total time: 45 minutes

Variations

• Vegetarian: Replace meat with diced mushrooms or plant-based crumbles; use vegetable broth.

• Turkey or chicken: Substitute lean ground turkey or chicken for a lighter version.

• Spicy arrabbiata style: Double the red-pepper flakes and add a pinch of smoked paprika.

• Creamy finish: Stir 60 ml (¼ cup) heavy cream into the soup just before serving for extra richness.

• Gluten-free: Use your preferred gluten-free pasta; cook it separately and add to individual bowls.

storage/reheating

• Refrigerator: Store cooled soup in an airtight container for up to 4 days.

• Freezer: Freeze the soup base (without pasta or cheese) for up to 3 months. Thaw overnight in the refrigerator.

• Reheating: Warm gently on the stovetop, adding a splash of broth or water to loosen as needed. For frozen base, heat until simmering, then cook fresh pasta separately and combine before serving.

FAQs

How can I keep the noodles from becoming mushy in leftovers?

Cook the pasta separately and add it just before serving, or slightly under-cook the noodles when making the soup initially.

May I use a slow cooker?

Yes. Brown the meat and sauté onions first, then transfer everything except the pasta and cheeses to the slow cooker. Cook on low 6–7 hours; add pasta for the final 30 minutes.

Is it possible to prepare this soup in an Instant Pot?

Select Sauté to brown the meat and onions, deglaze with broth, add remaining ingredients except cheese, and cook on High Pressure for 5 minutes with a quick release.

Which cheese combination works best?

A blend of ricotta for creaminess, mozzarella for melt, and Parmesan for sharpness provides balanced flavour and texture.

Can I replace ricotta with cottage cheese?

Yes. Drain cottage cheese briefly, then use it in place of ricotta for a lighter, slightly tangier topping.

How do I make the soup dairy-free?

Omit cheeses and finish each bowl with a swirl of cashew cream or a sprinkle of nutritional yeast for savoury depth.

What vegetables pair well with Lasagna Soup?

Spinach, zucchini, bell pepper, or finely diced carrot can be stirred in during the last few minutes of cooking.

How spicy is the basic recipe?

The base has gentle heat from a small pinch of red-pepper flakes. Adjust upward or omit entirely to suit your preference.

Can I double the recipe?

Absolutely. Use a large stockpot, increase all ingredients proportionally, and extend simmer time by 5 minutes to ensure flavours meld.

Does the soup thicken upon standing?

Yes. The pasta continues to absorb liquid as it cools. Add additional broth when reheating to restore the desired consistency.

Conclusion

Lasagna Soup delivers the essence of classic lasagna with far less effort and cleanup. Its adaptable nature, freezer-friendly base, and crowd-pleasing flavour profile make it an ideal addition to any home cook’s repertoire, ensuring comforting bowls of Italian-inspired warmth whenever the craving strikes

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