Lasagna Soup takes everything comforting about baked lasagna and turns it into a warm, spoonable bowl of comfort. Rich tomato broth simmers with herbs, garlic, and savory meat, while tender pasta soaks up all the flavor. A creamy, cheesy finish melts into the soup, creating that familiar lasagna richness without the long baking time. It’s hearty, rustic, and perfect for nights when you want something filling without the effort of layering and baking.
Lasagna Soup
This Lasagna Soup is rich, hearty, and deeply flavorful with a tomato-based broth, seasoned meat, tender pasta, and a creamy cheese topping. It delivers all the comfort of classic lasagna in a simple one-pot soup.
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Add onion and sauté until soft and translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add tomato paste and cook for another minute to deepen the flavor.
- Pour in crushed tomatoes and chicken broth. Stir in oregano, basil, red pepper flakes, salt, and black pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes to build a rich, layered tomato broth.
- Add broken lasagna noodles and cook until tender, about 10–12 minutes, stirring occasionally.
- In a small bowl, mix ricotta, mozzarella, and Parmesan cheese.
- Ladle soup into bowls and add a generous spoonful of cheese mixture on top. Let it melt slightly before serving.
- Finish with fresh basil.
Notes
Let the soup sit for 10 minutes before serving. The noodles absorb flavor and the broth thickens naturally for a more “lasagna-like” texture.
