Easy Lasagna Soup Recipe
This Easy Lasagna Soup Recipe transforms all the comfort of traditional lasagna into a cozy, one-pot bowl of pure warmth. Rich tomato broth swirled with creamy cheese and tender pasta it's the hug your kitchen delivers when regular lasagna feels like too much work.
Print Pin Servings: 6 bowl's
Calories: 420kcal
Cost: $8.75
Equipment
- 1 Large pot or Dutch oven To brown meat and simmer the soup
- 1 Wooden Spoon To stir and scrape up browned bits
- 1 Ladle To serve soup into bowls
- 6 Soup bowls To serve the finished lasagna soup
Ingredients
- 1 lb ground Italian sausage or beef can use turkey for lighter option
- 1 medium onion diced (yellow or white onion)
- 3 cloves garlic minced fresh
- 2 tablespoon tomato paste key for deep flavor - don't skip
- 28 oz can crushed tomatoes good quality makes a difference
- 4 cups chicken or beef broth beef broth gives richer flavor
- 8 oz pasta shells or broken lasagna noodles shells hold the flavors well
- 15 oz ricotta cheese full-fat for best texture
- 1 cup mozzarella cheese shredded (save some for topping)
- ½ cup parmesan cheese freshly grated preferred
- 1 teaspoon Italian seasoning dried herb blend
- salt and pepper to taste season throughout cooking
- fresh basil for garnish optional for extra flavor
Instructions
- Cook ground sausage or beef in a large pot until browned. Add diced onion and cook until soft. Stir in garlic and cook for another minute. Don't drain the fat - keeps things flavorful.
- Add tomato paste and cook for 2 minutes until darkened. Pour in crushed tomatoes and broth. Season with Italian herbs, salt, and pepper. Bring to a boil then simmer for 10 minutes.
- Stir in pasta shells or broken lasagna noodles. Cook until al dente like the package says. Taste and fix seasoning. The noodles soak up liquid as they cook.
- Take off heat and let it cool a bit. Ladle into bowls and plop ricotta on top. Sprinkle mozzarella and parmesan over everything. Throw on some fresh basil if you have it.
Notes
The real magic of lasagna soup is browning that tomato paste until it smells sweet instead of sharp this one step transforms the whole pot from ordinary to extraordinary. Let it rest a few minutes before serving so the cheese melts perfectly instead of turning into rubber strings.
Nutrition
Serving: 1bowl | Calories: 420kcal | Carbohydrates: 32g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 890mg | Potassium: 580mg | Fiber: 4g | Sugar: 8g | Vitamin A: 720IU | Vitamin C: 15mg | Calcium: 280mg | Iron: 3.2mg