Introduction
Lasagna soup is a hearty, comforting dish that delivers all the beloved flavors of traditional lasagna in the form of a cozy, one-pot soup. It’s perfect for when you’re craving the taste of lasagna but want something easier and quicker to prepare. This soup combines savory ground meat, rich tomato broth, aromatic herbs, tender pasta, and creamy cheese in every spoonful, making it ideal for chilly evenings, meal prepping, or feeding a hungry family. Its deep Italian-inspired flavors make it a favorite among both kids and adults, and it can be customized to fit different dietary needs and taste preferences.
The History of Lasagna Soup
While lasagna itself dates back to ancient Greece and later evolved in Italy, particularly in the region of Emilia-Romagna, lasagna soup is a much more recent invention and considered a modern comfort food. Born out of the desire to enjoy the essence of lasagna without the time-consuming layering and baking process, lasagna soup gained popularity in North America thanks to food bloggers and home cooks seeking easy weeknight meals. The soup keeps the fundamental components of classic lasagna—meat, tomatoes, pasta, herbs, and cheese—but presents them in a simplified, spoonable form that still satisfies.
Ingredients Breakdown
Key ingredients include ground beef or Italian sausage, which form the savory base of the soup. Onions and garlic add aromatic depth, while crushed tomatoes and tomato paste provide the rich, hearty tomato flavor. Italian herbs like basil and oregano infuse the broth with traditional lasagna seasoning. Broth—either chicken or beef—helps transform the sauce into a soup consistency. Lasagna noodles, broken into smaller pieces, mimic the texture of classic layered pasta. Cheese is crucial: ricotta, mozzarella, and Parmesan are typically added at the end or served on top for a creamy, melty finish. Optional ingredients like red pepper flakes, bay leaves, or a splash of heavy cream can enhance flavor and texture.
Step-by-Step Recipe
Start by heating a large pot over medium heat and browning your ground meat of choice, breaking it up as it cooks. Once browned, drain excess fat if necessary. Add chopped onions and garlic and sauté until softened and fragrant. Stir in tomato paste, crushed tomatoes, Italian seasoning, and broth. Bring the mixture to a boil, then reduce heat and let it simmer to allow the flavors to develop. Add broken lasagna noodles and cook until the pasta is al dente. If using ricotta or cream, stir it in at the end for creaminess. Season with salt and pepper to taste. Serve the soup hot, topped with a generous spoonful of ricotta, shredded mozzarella, and a sprinkle of Parmesan cheese. Garnish with chopped basil or parsley if desired.
Tips for the Perfect Lasagna Soup
For the best flavor, use a combination of ground beef and pork or Italian sausage. Always sauté your onions and garlic until golden to build depth in the broth. Simmering the soup for at least 20 minutes allows the flavors to meld beautifully. Use lasagna noodles or any wide, flat pasta, breaking them into bite-sized pieces before adding to the pot. If the soup gets too thick, simply add more broth to reach the desired consistency. Add cheese just before serving so it stays creamy and doesn’t fully melt into the soup. Prepare the noodles separately if you plan to store leftovers—this prevents them from becoming overly soft.
Variations and Customizations
This recipe is highly adaptable. For a vegetarian version, skip the meat and add chopped mushrooms, zucchini, or lentils for texture and protein. To make it gluten-free, use gluten-free pasta. Add spinach, kale, or other greens for extra nutrition. Swap out ricotta for cottage cheese or mascarpone if preferred. For a spicier kick, add a pinch of crushed red pepper flakes or use spicy Italian sausage. You can even make it dairy-free by using plant-based cheeses and cream alternatives. Try it in the slow cooker or Instant Pot for added convenience.
Health Considerations and Nutritional Value
Lasagna soup offers a well-balanced mix of protein, carbohydrates, and fats, especially if made with lean meat and low-fat cheese. Using whole wheat pasta increases fiber content. Adding vegetables like spinach or carrots boosts the vitamin and mineral profile. However, it can be high in sodium, especially when using canned tomatoes and broth, so opt for low-sodium versions and season with salt at the end. The dish is filling and satisfying, making it a wholesome option when balanced with a side salad or steamed vegetables.
FAQ
Can I freeze lasagna soup? Yes, but it’s best to freeze the soup without the noodles and cheese to prevent texture changes. Add fresh pasta and cheese when reheating.
Can I use a different type of pasta? Absolutely—any short pasta like fusilli, farfalle, or rotini works well.
How long does it last in the fridge? Lasagna soup keeps well in the refrigerator for up to 4 days in an airtight container.
What’s the best cheese combination for lasagna soup? A mix of ricotta, mozzarella, and Parmesan gives the most authentic lasagna flavor and texture.
Can I make it ahead of time? Yes, prepare the soup base in advance and store it separately from the noodles and cheese until ready to serve.
Lasagna Soup
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper to taste
- 1 yellow onion chopped
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 batch of homemade marinara sauce or 24 ounces store-bought marinara
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley chopped (or 2 teaspoons dried)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 7 cups low-sodium chicken broth or substitute with vegetable broth if preferred
- 9 lasagna noodles broken into smaller pieces
- 2 cups fresh spinach leaves optional
- 10 ounces ricotta cheese or cottage cheese as an alternative
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil for garnish and serving
Instructions
- In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned, seasoning with salt and pepper as it cooks. Once browned, drain the excess grease and transfer the meat to a separate plate. In the same pot, heat the olive oil over medium heat, then add the chopped onion and sauté for about 5 minutes, stirring occasionally until softened. Add the minced garlic and continue cooking for another 1 to 2 minutes until fragrant. Stir in the tomato paste, marinara sauce, seasonings, and chicken broth. Return the cooked meat to the pot and stir everything together. Bring the mixture to a boil, then add the broken lasagna noodles (break each noodle into about four pieces), reduce the heat to medium-low, and let simmer, stirring occasionally, until the noodles are tender. If using spinach, add it to the soup near the end of cooking and stir until wilted. In a small bowl, mix together the mozzarella, Parmesan, and ricotta cheeses. To serve, ladle the hot soup into bowls and top each serving with a generous scoop of the cheese mixture. Finish with a garnish of fresh basil and enjoy.
Notes
Make-Ahead Instructions: Prepare the soup through step 4, but do not add the noodles. Let the soup cool and store it in the fridge. When you’re ready to serve, pick up at step 5 by bringing the soup to a boil, then add the noodles and cook until tender. Finish by topping with the cheese mixture.
Freezing Instructions: To freeze, omit the cheese and transfer the cooled soup to a freezer-safe container. Freeze for up to 2 to 3 months. When ready to use, thaw the soup in the refrigerator overnight and reheat gently on the stovetop. For best texture, you may want to cook the noodles fresh when serving—see make-ahead directions.
Vegetarian Lasagna Soup: Skip the sausage and ground beef, and add extra chopped vegetables in step 3 along with the onion and garlic. Great options include zucchini, mushrooms, and yellow squash.
Vegan Lasagna Soup: Omit the meat as with the vegetarian version, and include your choice of chopped vegetables such as zucchini, mushrooms, and yellow squash. Replace the cheese with a plant-based alternative like homemade cashew ricotta.
Pasta Substitutions: You can swap the broken lasagna noodles for any type of pasta you prefer.