Craving all the comforting flavors of classic lasagna without all the fuss? This Lasagna Soup delivers just that – a hearty, flavorful bowl packed with all your favorite lasagna ingredients in a fraction of the time. It’s the perfect solution for busy weeknights when you want a delicious, satisfying meal that’s surprisingly easy to make.
Key Ingredients for Lasagna Soup
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or spicy)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth or beef broth (or vegetable broth for a vegetarian option)
- 1/2 cup lasagna noodles, broken into bite-sized pieces (about 1 cup dry)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for garnish
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded mozzarella cheese, extra ricotta, more fresh parsley, a drizzle of olive oil
How to Make Lasagna Soup
This Lasagna Soup is designed for maximum flavor with minimal effort. In under an hour, you’ll have a rich, satisfying bowl reminiscent of your favorite baked lasagna, complete with tender pasta and savory meat. The secret lies in building layers of flavor and allowing everything to simmer together beautifully. This recipe is perfect for busy weeknights, taking approximately 45 minutes from start to finish.
Step-by-Step Instructions
Brown the Sausage and Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease, leaving a little behind for flavor. Add the chopped yellow onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant.
Simmer the Tomato Base: Pour in the crushed tomatoes and diced tomatoes (with their juices). Stir well to combine with the sausage and onion mixture. Add the chicken broth (or your chosen broth) and bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.
Cook the Lasagna Noodles: Once the soup is simmering, add the broken lasagna noodles. Stir them into the soup, making sure they are submerged in the liquid. Reduce the heat to medium-low, cover the pot, and let the soup simmer for about 10-15 minutes, or until the noodles are cooked al dente. Stir occasionally to prevent them from sticking to the bottom.
Incorporate Creamy Ricotta and Parmesan: In a small bowl, whisk together the ricotta cheese, 1/4 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley. Once the noodles are cooked, stir this creamy mixture into the soup. The ricotta will melt slightly, creating a luxurious texture and adding that classic lasagna creaminess. Season the soup generously with salt and freshly ground black pepper to your taste.
Serve and Garnish: Ladle the hot Lasagna Soup into bowls. Garnish with your favorite toppings, such as shredded mozzarella cheese, a dollop of extra ricotta, a sprinkle of fresh parsley, and a drizzle of good-quality olive oil.
Why You’ll Love This Lasagna Soup
You’ll adore this Lasagna Soup because it captures the soul-warming essence of traditional baked lasagna in a remarkably easy, one-pot meal. The rich tomato broth is infused with savory Italian sausage and aromatic herbs, creating layers of flavor that are incredibly satisfying. Unlike spending hours layering noodles and sauce, this soup offers all that deliciousness in a fraction of the time and effort, making it a budget-friendly weeknight savior that doesn’t compromise on taste.
Imagine diving into a bowl that’s both hearty and comforting, with tender pasta pieces nestled amongst savory meat and a wonderfully creamy tomato base, all crowned with melty cheese and fresh herbs. It’s a flavor explosion that rivals its baked counterpart but without the oven time or extensive prep. So, grab your favorite soup ladle and gather your ingredients – this delightful Lasagna Soup is begging to be brought to your table!
Storing and Reheating Tips
Storing Lasagna Soup:
- Refrigeration: Allow the soup to cool completely at room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the soup cool completely. Transfer to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Lasagna soup can be frozen for up to 2-3 months. Note that the texture of the noodles might soften slightly upon thawing.
Reheating Lasagna Soup:
- Stovetop: This is the preferred method for the best results. Gently reheat the desired amount of soup in a pot over medium-low heat. Stir occasionally until heated through. You may need to add a splash of broth or water if the soup has thickened too much.
- Microwave: Reheat individual portions in a microwave-safe bowl. Heat on medium power in 1-2 minute intervals, stirring in between, until hot.
- For Frozen Soup: Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Final Thoughts
This Lasagna Soup is the ultimate comfort food, bringing together all the beloved flavors of lasagna in a simple, delightful bowl. Give it a try; your taste buds (and your busy schedule) will thank you!
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Lasagna Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease, leaving a little behind for flavor. Add the chopped yellow onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant.1 tablespoon olive oil, 1 pound ground Italian sausage (mild or spicy), 1 medium yellow onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes
- Pour in the crushed tomatoes and diced tomatoes (with their juices). Stir well to combine with the sausage and onion mixture. Add the chicken broth (or your chosen broth) and bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can diced tomatoes, undrained, 4 cups low-sodium chicken broth or beef broth (or vegetable broth for a vegetarian option)
- Once the soup is simmering, add the broken lasagna noodles. Stir them into the soup, making sure they are submerged in the liquid. Reduce the heat to medium-low, cover the pot, and let the soup simmer for about 10-15 minutes, or until the noodles are cooked al dente. Stir occasionally to prevent them from sticking to the bottom.1/2 cup lasagna noodles, broken into bite-sized pieces
- In a small bowl, whisk together the ricotta cheese, 1/4 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley. Once the noodles are cooked, stir this creamy mixture into the soup. The ricotta will melt slightly, creating a luxurious texture and adding that classic lasagna creaminess. Season the soup generously with salt and freshly ground black pepper to your taste.1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, Salt and freshly ground black pepper
- Ladle the hot Lasagna Soup into bowls. Garnish with your favorite toppings, such as shredded mozzarella cheese, a dollop of extra ricotta, a sprinkle of fresh parsley, and a drizzle of good-quality olive oil.shredded mozzarella cheese, extra ricotta, more fresh parsley, a drizzle of olive oil