Lasagna Soup
User Reviews
5
Lasagna Soup
Description
Lasagna Soup starts with browning ground beef and Italian sausage combined with onions and garlic. Tomato paste and dried herbs blend into a chicken broth-based tomato mixture to build a savory, slightly spicy broth with crushed and diced tomatoes. Broken lasagna noodles are cooked separately to maintain a tender, firm texture before adding to the soup. The cheese trio of Parmesan, mozzarella, and ricotta tops each serving, offering creamy, melty, and sharp notes similar to baked lasagna layers. Fresh parsley provides a bright finish. This soup captures the classic pasta's rich flavors in a warm, comforting format suitable for a hearty meal.
The broth’s seasoning balance can be adjusted during simmering, with optional additions like Parmesan rind for depth or hot sauce to suit spice preferences. The noodles' separate boiling helps prevent sogginess and ensures the ideal pasta bite, while the assortment of cheeses replicates lasagna’s layered richness. This approach offers the satisfying essence of lasagna in spoonable form, bridging pasta and soup in one dish.
The soup is suited for casual dinners where a filling, flavorful meal is welcome, especially in cooler seasons or whenever a comforting pasta dish is desired without baking. Leftovers can be reheated gently to maintain the integrity of noodles and cheeses.
Though this recipe is typically cooked on the stovetop, a slow cooker method works by cooking the meat and vegetables first, then combining all ingredients (except noodles and garnishes) to simmer. Noodles are cooked just before serving to maintain texture.
Ingredients
- ½ pound ground beef
- ½ pound Italian sausage sweet
- 1 yellow onion
- 3 cloves garlic
- 4 Tablespoons tomato paste
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon sugar
- 1 teaspoon hot sauce optional but recommended
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
- 5 cups chicken broth
- 14.5 oz. crushed tomatoes
- 14.5 oz. diced tomatoes undrained
- 1 bay leaf
- 6 lasagna noodles
For Serving
- ½ cup Parmesan Cheese freshly grated
- 1 cup mozzarella cheese shredded from a block
- 8 oz. ricotta cheese
- parsley roughly chopped, fresh
Instructions
- Cook and crumble the ground beef and sausage in a 4 -quart soup pot over medium-high heat. Add the onions halfway through and cook until softened, about 5 minutes. Drain any grease. Add garlic and cook 1 minute.
- Add 4 Tbsp. tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp hot sauce, ½ tsp salt, ¼ tsp pepper, and a pinch of red pepper flakes. Stir to combine.
- Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot with it.
- Add the crushed tomatoes, undrained diced tomatoes, and bay leaf. Bring to a boil, reduce to a simmer.
- PRO TIP: If you have the rind from the block of Parmesan cheese, add it to the soup while it simmers for additional flavor.
- Let the soup bubble gently while you begin boiling salted water for the lasagna noodles. Prior to adding the noodles, taste and adjust any seasonings as needed. The soup will become more concentrated as it simmers.
- Break them in half and cook them according to package instructions. Drain and cut them into smaller strips. Transfer to the soup. You can also add them directly to serving bowls, if you plan on having leftovers it’s better to boil fresh noodles for serving, especially if you plan on freezing the soup.
- Remove the bay leaf and garnish each serving bowl with Parmesan, Mozzarella, Ricotta, and parsley. Serve and enjoy! (This recipe is perfect with Garlic Bread with Cheese!)
Notes
- Chicken broth can be swapped with beef broth or a mix of both for varied flavor.
- Use about 6 ounces of any preferred pasta like bowtie to replace lasagna noodles if desired.
- Adding up to ½ cup cream with the tomatoes creates a creamier base.
- For a one-pot version, add an extra cup of broth and cook noodles directly in the soup for about 12 minutes, though separate boiling gives better noodle texture.
- The slow cooker method replaces stovetop simmering: brown meat and onions first, then combine ingredients (excluding noodles and garnishes) in the slow cooker and cook on low 7-8 hours or high 3-4 hours.
- Cook pasta noodles separately according to package instructions and add to bowls before ladling soup on top when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 777mg | 32% |
| Potassium | 479mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 15mg | 17% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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