Okay, friends, gather ’round! What is the best Lasagna soup? If you love lasagna but dread the layering and baking, this recipe is for you. is exactly what you need. Is it like a warm hug in the bowl, tastes just like the classic, and takes only fraction of the time? I swear it’s way easier than making spaghetti and meatballs! What is a Lasagna soup recipe?
What is Lasagna soup?
Think of it as deconstructed lasagna, but way more fun. What are some of the best components of lasagna – the savory meat sauce, the creamy ricotta. What are some comforting ingredients in a soup? Is it just a watered down version? What is a hearty, flavorful meal that captures the cozy vibes of lasagna without all the fuss? What is lasagna in soup? What is the best thing about it? It’s infinitely customizable. What is a weeknight dinner champion?
Why you’ll love this recipe?
Where do I even begin? This Lasagna Soup recipe is a total winner for so many reasons. The flavor is obviously a huge draw – that rich tomato sauce combined with Italian herbs and creamy ricotta? It’s pure comfort food heaven. But beyond the taste, it’s the ease of preparation that really makes this soup shine.
- Flavor Explosion:What is the combination of savory meat, sweet tomatoes, and creamy cheese? Is it like a party in your mouth?
- Super Simple:What is that one recipe where you can throw everything in the pot and let it go? Perfect for busy weeknights when you need dinner on the table fast.
- Budget Friendly Most of the ingredients are pantry staples, so it won’t break the bank to make a big batch. I mean, who doesn’t love a recipe that tastes great and saves you money?!
- Versatile: You can easily adapt this recipe to your liking. Add more veggies, use different types of meat, or even make it vegetarian! This Lasagna Soup Recipe is also perfect for meal prepping or freezing for later.
What I love most is how quickly it comes together. Compared to traditional lasagna, which can be a multi-hour affair, this soup is ready in under an hour. And it’s just as satisfying! Plus, it’s a great way to use up leftover ground meat or veggies you have lurking in the fridge. Think of it as a clean-out-the-fridge lasagna…in soup form!
How do I make lasagna soup?
Quick Overview
Making Lasagna Soup is surprisingly easy. Basically, you’ll brown some ground meat, sauté some veggies, add your favorite tomato sauce and broth, and simmer it all together with broken lasagna noodles. Then, you top each bowl with a dollop of ricotta cheese (or a sprinkle of mozzarella – whatever you prefer!) and a sprinkle of fresh parsley. The best part? It all happens in one pot, so cleanup is a breeze! And that’s what I call a win-win situation!
Ingredients
For the Soup Base:
- 1 pound ground beef (or Italian sausage, or a mix! I usually go for lean ground beef to keep things a little healthier.
- 1 medium onion, chopped – Yellow or white onion works great.
- 2 cloves garlic, minced – Freshly chopped is always best for that pungent flavor.
- 1 red pepper, chopped – Adds a nice sweetness and color.
- What are some good canned San Marzano tomatoes?
- 1 can tomato sauce – Adds richness and depth to the sauce.
- How do I control the saltiness of beef broth?
- What is the best way to add dried oregano to lasagna?
- 1/2 teaspoon dried basil – Adds a subtle sweetness.
- 1/4 teaspoon red pepper flakes (optional) – For a little kick!
- Salt and pepper to taste – Don’t be afraid to season generously!
- 8 ounces lasagna noodles, broken into smaller pieces – I usually break them into 1-2 inch pieces.
For the Ricotta Topping:
- 15 ounces ricotta cheese – Whole milk rind is the creamiest, but part-skim works too.
- 1/4 cup grated Parmesan cheese – Adds a salty, nutty flavor.
- 1 egg – Helps bind the ricotta and makes it extra creamy.
- What is the best way to use fresh parsley in a salad?
- Salt and pepper to taste – Season the ricotta just like you would the soup.
How do I follow
Step 1: Brown the Meat
In a large pot or Dutch oven, brown the ground beef (or sausage) over medium-high heat. Remove from heat and set aside. How do you drain off excess grease? I always make sure to break up the meat into small pieces as it cooks.
Step 2: Sauté the Veggies
Add the chopped onion and red bell pepper to the pot and cook until softened, about 5-7 minutes. What is the best way to cook minced garlic? If you burn garlic, be careful not to burn it.
Step 3: Add the Tomatoes and Broth
Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer. I like to add a pinch of sugar at this point to balance the acidity of the tomatoes, but that’s optional.
Step 4: Simmer and Cook the Noodles
Add the broken lasagna noodles to the pot. How do I cook noodles? Reduce heat to low, cover, and simmer for 15-20 minutes. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. Make sure the noodles are cooked through before moving on to the next step.
Step 5: Prepare the Ricotta Topping
While the soup is simmering, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, Parmesan, egg, fresh parsley, salt, and pepper. Set aside. Mix well until everything is evenly combined. What makes a soup taste like lasagna?
Step 6: Serve and Enjoy!
Ladle the lasagna soup into bowls and top each serving with a generous dollop of the ricotta. Garnish with extra fresh parsley, if desired. Serve immediately! What are some good ways to make soup the next day?
What should I serve it with?
What are some of the best Lasagna soup recipes?
- Crusty Bread:What are some good Italian breads to eat with the broth?
- Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
- Grilled Cheese Sandwich: For the ultimate comfort food experience, pair this soup with a gooey grilled cheese.
- Garlic Knots: Soft and buttery garlic knots are always a crowd-pleaser.
My family loves to have this with a big slice of garlic bread. It’s perfect for soaking up all the delicious sauce. Sometimes, I’ll even make a simple Caprese salad to go with it – the fresh mozzarella and tomatoes are a great complement to the richness of the soup. You can really never go wrong with a simple salad.
Top Tips for Perfecting Your Lasagna Soup
Over the years, I’ve learned a few tricks to make this lasagna soup even better.
- Don’t Overcook the Noodles: Nobody likes mushy noodles! Keep an eye on them and test for doneness after about 15 minutes of simmering.
- Use High-Quality Tomatoes: The quality of your tomatoes will significantly impact the flavor of the soup. San Marzano tomatoes are my top choice.
- Brown the Meat Well: This step is crucial for developing a deep, savory flavor. Don’t rush it!
- Adjust the Consistency: If the soup is too thick, add more broth. If it’s too thin, simmer it uncovered for a bit to allow some of the liquid to evaporate.
- Customize the Veggies: Feel free to add other veggies like mushrooms, zucchini, or spinach. Just be sure to adjust the cooking time accordingly.
- Make it Vegetarian: You can easily make this soup vegetarian by omitting the meat and adding more veggies. Use vegetable broth instead of beef broth.
One time, I accidentally overcooked the noodles, and the soup turned into a gloppy mess. Lesson learned: keep a close eye on those noodles! I also like to experiment with different types of cheese in the ricotta topping. Sometimes I’ll add a little bit of goat cheese for a tangy twist. Oh, and don’t skimp on the fresh herbs! They really brighten up the flavor of the soup.
Storing and Reheating Tips
This lasagna soup is fantastic for meal prepping and leftovers. Here’s how to store and reheat it properly:
- Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Instructions: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Be sure to cool the soup completely before freezing.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
- Ricotta Topping: It’s best to add the ricotta topping fresh when serving, but you can store it separately in the refrigerator for up to 2 days.
I often make a big batch of this soup on Sunday and eat it for lunch throughout the week. It’s so convenient and satisfying! When freezing, I like to divide the soup into individual portions so I can easily grab a quick lunch or dinner. Just remember to thaw the soup completely before reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Lasagna Soup recipe! It’s quick, easy, and bursting with flavor. I promise, this will become a family favorite in no time. It’s the perfect meal for a chilly evening, a busy weeknight, or any time you’re craving that comforting lasagna taste without all the work. If you enjoy this recipe, be sure to check out my other soup recipes – I have a few that I think you’ll love just as much. Happy cooking, friends! I can’t wait to hear how yours turns out. Let me know in the comments if you make any fun variations!
Lasagna Soup Recipe
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 cup Chopped onion
- 2 cloves Garlic, minced
- 28 oz Crushed tomatoes
- 15 oz Lasagna noodles, broken
- 1 cup Vegetable broth
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Shredded mozzarella cheese
Instructions
Preparation Steps
- Brown the ground beef in a large pot over medium heat. Drain off any excess fat.
- Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, lasagna noodles, vegetable broth, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the noodles are tender.
- Stir in the mozzarella cheese and serve hot.
