Lasagna Soup Recipe
If Lasagna Was Soup… (Storytime!)
You ever have those nights where you want lasagna, but your ambition’s run off with your patience? That’s me, basically every Monday. So, years back, I started making this Lasagna Soup Recipe after I totally overcooked a pan of noodles and thought, what if I just… chucked everything in one pot instead? Honestly, it’s now a family classic. The first time I made it, my young one spooned out all the cheese and left the noodles (rude, right?). Now it’s just sort of our thing, especially when the weather’s dreadful or I need something that feels like a blanket in a bowl. Oh, and if you’re expecting some fancy chef’s technique—mate, this isn’t the place! But it’s delicious anyway.
Why You’ll Seriously Love This (Or At Least Want Seconds)
I make this when it’s chilly, or when I’ve lost the will to layer noodles like a Jenga champion. My family absolutely demolishes it (except that one cousin who claims to hate ricotta—whatever, more for me). It’s one of those recipes where you can chuck in leftovers or slightly sad veggies. I remember once I tried to hide spinach in there; they spotted it in a heartbeat, but still ate every last drop. Plus, it’s less cleanup than real lasagna, and honestly, who has time for all those pots? If you’re prone to overcooking pasta (guilty), soup is way more forgiving. And if you forget to add the basil, nobody’s gonna write home to their mum about it.
Here’s What You’ll Need (Or, My Pantry’s Greatest Hits)
- Olive oil (a generous glug; I use the cheap stuff, but Grandma swore by the fancy extra-virgin)
- 1 onion, diced (or half if you’re teary-eyed and impatient)
- 3 cloves garlic, minced (I’ve used the stuff from a jar; no shame!)
- 500g ground beef (I swap in turkey sometimes—nobody notices, trust me)
- 2 teaspoons Italian seasoning (or just a pinch of oregano and basil if that’s what you’ve got)
- 1/2 teaspoon chili flakes (optional, but it puts hair on your chest, as Dad says)
- 2 tablespoons tomato paste
- 1 can (400g) crushed tomatoes
- 1 can (400g) diced tomatoes (double crushed if you hate chunks)
- 5 cups chicken or beef broth (the boxed stuff, but I’ve done it with boullion cubes—no complaints)
- 8 lasagna noodles, broken into pieces (sometimes I just use penne if I’m feeling lazy)
- Salt and pepper to taste
- 1 cup ricotta cheese (or cottage cheese if that’s all that’s left in the fridge)
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- Fresh basil, torn (or skip it if your plant’s gone to seed—no biggie)
How I Actually Make Lasagna Soup (Mess Included)
- Pop a big ol’ pot on medium heat and add your olive oil. Chuck in the onion, fry until it’s soft. Don’t panic if it browns a little; more flavor, right?
- Add in the garlic. Stir it around for a minute. It’ll smell amazing—this is where I usually wander off and forget I’m cooking. Don’t let the garlic burn; it gets bitter.
- Toss in the ground beef (or turkey or whatever), breaking it up. Brown it all over—and if there’s a bit of a lump, that’s fine. Drain off the extra fat if you want to feel virtuous.
- Mix in the Italian seasoning, chili flakes, and tomato paste. Give it a good stir. Sometimes I add a splash of water if it sticks, but usually, it’s fine.
- Pour in the crushed and diced tomatoes, then the broth. Scrape up any stuck bits—those are gold.
- Bring it up to a gentle simmer. Now, chuck in your broken lasagna noodles. I like to snap them pretty small, but honestly, you do you.
- Simmer uncovered until the noodles are cooked (about 12 minutes, but check the packet). Stir now and then or they clump together like school kids waiting for the bus. Don’t worry if it looks a bit gloopy; it’ll thin as you go.
- Season with salt and pepper. This is where I sneak a taste, just to be sure. (Okay, maybe two tastes.)
- Ladle soup into bowls. Dollop a spoonful of ricotta, sprinkle mozzarella and parmesan, and toss a bit of basil on top. If you want it super melty, you can broil the bowls for a minute, but who’s got time for that?
Some Notes From All My Kitchen Experiments
- If your soup’s too thick, add a splash more broth. Too thin? Simmer it longer. I once accidentally added a second can of tomatoes; it was fine, actually—just more tomatoey.
- I find the noodles soak up the soup the longer it sits. So if you’re reheating, just add a bit more liquid.
- I’ve made this with gluten-free noodles for a pal who can’t do wheat—came out just fine, except they got a little mushy on round two.
Variations I’ve Tried (And Some I Wouldn’t Repeat…)
- Veggie Version: Swap the beef for chopped mushrooms or lentils. Tastes earthy, in a good way.
- Spicy Lasagna Soup: Add more chili flakes, or swirl in a spoonful of harissa. Once I tried chipotle peppers—too smoky for my taste, but maybe you’d love it.
- Cheese Overload: Dump in extra mozzarella; it gets gooey. One time, I tried a blue cheese crumble. Don’t. Just… don’t.
Got the Right Gear? (But You Can Improvise)
- Big soup pot or Dutch oven: Essential, but I made it once in a regular high-sided frying pan. Had to go slow, but it worked.
- Ladle: Or just use a mug. I’ve done it in a pinch.
- Wooden spoon: Or anything that stirs, really. No awards for style here.
How to Store (But Mine Never Lasts, Honestly)
Let leftovers cool, then stash in the fridge in an airtight container. It’s good for up to 3 days, though honestly, in my house it never lasts more than a day! If it thickens up (and it will), just add a splash of broth or water when reheating. Freezes fine, but the noodles can get a bit mushy—still tastes ace, though.
What to Serve With It (My Family Traditions)
I usually plonk a loaf of crusty bread on the table, ’cause mopping up the soup is half the fun. A quick green salad on the side never hurts—unless you ask my teenagers, then it’s just ‘extra dishwashing.’ Sometimes I sprinkle chili oil on top (not traditional, but I’m a rebel like that). Pair with a glass of red wine if you’ve got it, or even a fizzy orange soda—don’t ask, it just works.
Pro Tips I Learned The Hard Way
- Don’t rush the browning step with the meat. I once tried to speed things up; flavor took a nosedive.
- Add the noodles only when the soup’s simmering, or you’ll end up with a pot of stodge. Learned that the lumpy way.
- If you forget the cheese on top, just stir it into the hot soup. Actually, I find it works better if you let people add their own.
FAQs: Real Questions, Real Answers
- Can I use different noodles? Oh, for sure! Short pasta like rotini or even broken spaghetti works, though it’s less ‘lasagna-y.’
- Is this freezer-friendly? Yep, but the noodles get softer. Sometimes I make the soup base, freeze, and then add cooked pasta when reheating. Less mush that way.
- Can I make it vegetarian? Absolutely! Just skip the meat; bulk it up with more veg or beans. Actually, I think the lentil version is pretty hearty.
- What if I don’t have ricotta? Cottage cheese, mascarpone, even a scoop of plain yogurt in a pinch. It’s your kitchen, your rules.
- Do I need fresh herbs? I mean, they look nice, but dried is fine. Or skip them, it’ll still taste like a hug.
- Where do you get your broth? Sometimes I make my own, but more often than not, it’s store-bought. If you want to try homemade, Simply Recipes has a great guide.
- Any tips for making ahead? Sure thing! I make the soup base, keep the noodles separate, and put it all together when ready to eat. Stops the pasta from going soft.
- Is there a vegan version? Haven’t tried it myself, but you could use vegan cheese and plant-based mince. Maybe check out Minimalist Baker’s vegan version for ideas.
One last thing—if you somehow have leftover ricotta, try spreading it on toast with a drizzle of honey. Not soup-related, but trust me, it’s magic. Anyway, that’s my Lasagna Soup Recipe for you. If you make it, let me know how it goes, or if you accidentally invent a weird version, I’d love to hear about it. Happy cooking (and even happier eating)!
Ingredients
- 1 lb Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 8 lasagna noodles, broken into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1In a large pot over medium heat, cook the Italian sausage until browned, breaking it up with a spoon. Drain excess fat if needed.
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2Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
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3Pour in the crushed tomatoes and chicken broth. Add the broken lasagna noodles, dried basil, dried oregano, salt, and black pepper. Stir to combine.
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4Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the noodles are tender.
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5In a small bowl, mix together ricotta, mozzarella, and Parmesan cheeses.
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6Ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. Garnish with chopped fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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