Lasagna soup is the perfect go-to meal to keep you warm and satisfied during these chilly months. It’s got all the flavors of classic lasagna packed in one convenient bowl. Just be warned–once you make this, everyone at the table will be begging for seconds!
What is lasagna soup?
Lasagna, with its layers of pasta, rich meat sauce, and creamy cheese, holds a special place in many hearts. However, crafting the perfect lasagna can be time-consuming and labor-intensive. This lasagna soup captures all the flavors you love in a fraction of the time. Plus, it’s incredibly versatile, allowing you to customize it to your taste preferences.
Tips to making lasagna soup
Meat: I used only Costco organic grass fed ground beef for this recipe but feel free to use a combination of beef and Italian sausage. Ground turkey or chicken would work as well. If you’d like to keep this vegetarian you can leave out the meat altogether.
Lasagna noodles: Of course it wouldn’t be called lasagna soup without lasagna noodles but you can substitute with other pasta shapes. I would refrain from using dense pastas like gemelli or cavatelli as it can make the dish feel too heavy. Go with flatter pasta shapes like farfalle or pappardelle.
Ricotta mixture: For presentation purposes, I like to add a dollop of the ricotta mixture to each bowl right before serving. Alternatively, you can add scoops of the ricotta mixture directly into the pot.
Lasagna soup recipe
1. Prepare ricotta mixture
Prepare the ricotta mixture. Add ricotta, mozzarella and parmesan cheese, parsley, salt and pepper into a small bowl. Place in the refrigerator to chill until it’s time to serve.
2. Prep aromatics and seasoning blend
Chop onion and garlic and set aside. In a small bowl, add salt, pepper, onion powder, garlic powder, and Italian seasoning and set aside.
3. Brown the meat
Heat oil in a medium to large pot under medium heat. Saute onions until translucent and carmelized (about 6 to 8 minutes), then add the ground beef. While the beef is still a little red, add garlic and cook for just 1 to 2 minutes.
**You may see some of the fat from the beef has rendered and pooled at the bottom of the pot. Carefully remove if preferred, but be sure not to discard the fat down the sink as it may cause drainage.
4. Add the liquids
Add seasoning blend and saute for a minute to allow the spices to release their fragrance. Add tomato sauce and chicken stock. Add bay leaves then allow the soup to simmer with lid closed for 15 minutes.
5. Add lasagna noodles
Add broken lasagna noodles to the pot and cook according to the package instructions in terms of time. Be sure to stir frequently to prevent the noodles from sticking to the bottom of the pot or together.
6. Mix cream and parmesan
Add heavy cream, the rest of the grated parmesan, and chopped fresh parsley and basil. Taste and add additional salt and pepper if needed.
7. Garnish and serve
Ladle the soup into individual bowls and add a dollop of the ricotta mixture into each bowl. Garnish with more fresh herbs and additional parmesan.
Lasagna Soup
Ingredients
- 2 tbsp oil
- 1/2 lb lasagna pasta noodles
- 1/2 onion, diced
- 1 tbsp garlic, minced
- 1 lb ground beef
- 28 oz tomato sauce
- 1 quart chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan plus additional to garnish
- 1/4 cup chopped fresh basil
- 2 bay leaves
Ricotta mixture
- 1 pint fresh ricotta
- 1/3 cup grated parmesan
- 1/2 cup shredded mozzarella
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/8 tsp black pepper
Sauce seasoning
- 2 tsp salt *additional to taste
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Prepare the ricotta mixture. Add ricotta, parmesan cheese, chopped parsley, salt and pepper into a small bowl. Place in the refrigerator to chill until it's time to serve. In a separate small bowl, add all the spices for the seasoning mix and set aside.
- Chop onions and garlic. In a medium to large pot, heat oil and saute onions until translucent and carmelized (about 6 to 8 minute). Add ground beef and break up the meat using a wooden spoon or spatula. While the beef is still a little red, add garlic and saute for 1 to 2 minutes.
- *You may see some of the fat from the beef has rendered and pooled at the bottom of the pot. Carefully remove with a wooden spoon or ladle if preferred, but be sure not to discard down the sink drain as it may cause a blockage.
- Add seasoning blend and saute for a minute, then add tomato sauce and chicken stock. Add bay leaves then allow the soup to simmer with lid closed for 15 minutes.
- Add broken lasagna noodles to the pot and cook according to the package instructions in terms of time. Stir frequently to prevent the noodles from sticking together.
- Add heavy cream, the rest of the grated parmesan, and chopped fresh parsley and basil. Taste and add additional salt and pepper if needed.
- Ladle the soup into bowls and add a dollop of the ricotta mixture. Garnish with additional parmesan if desired. Serve immediately.
Excited to try this! But your video shows tomato sauce and the recipe says crushed tomatoes. Assuming it should be sauce? Thanks!
Sorry about that! Correct, it’s tomato sauce, but crushed tomatoes works fine as well :). Recipe has been updated. Thank you for the heads up!
apologies for the discrepancy! either works but if you want a smoother broth you can use tomato sauce.