Ever thought lasagna could get any better? Think again! This lasagna soup combines all the hearty, cheesy goodness of traditional lasagna in a spoonable, slurpable form that’s perfect for any day of the week.
Why This Recipe Works
- It’s a deconstructed lasagna that’s easier to make but just as delicious.
- The soup format means every bite is packed with flavor, from the rich tomato base to the melty cheese.
- Perfect for meal prep, as the flavors deepen overnight.
- Customizable to suit any dietary preference or pantry situation.
- A one-pot wonder that minimizes cleanup.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (28 oz) crushed tomatoes
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- Fresh basil for garnish
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Brown the Beef
Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until no longer pink, about 5 minutes. Tip: For extra flavor, don’t drain all the fat.
Sauté the Aromatics
Add the diced onion and minced garlic to the pot with the beef. Cook until the onion is translucent, about 3 minutes. This builds the flavor base of your soup.
Simmer the Soup
Pour in the chicken broth and crushed tomatoes, then stir in the Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Tip: The longer it simmers, the better it tastes.
Cook the Noodles
Add the broken lasagna noodles to the pot and cook until al dente, about 10 minutes. Stir occasionally to prevent sticking.
Serve with Cheese
Ladle the soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of mozzarella and Parmesan, and fresh basil. Tip: Let the cheese melt slightly before digging in for the best experience.
Tips and Tricks
For a thicker soup, let it simmer uncovered for the last 10 minutes. If you’re short on time, use pre-cooked lasagna noodles and add them at the end just to heat through. For a vegetarian version, swap the ground beef for lentils or a plant-based ground meat alternative. Don’t skip the fresh basil—it adds a bright contrast to the rich soup.
Recipe Variations
- Spicy Kick: Add red pepper flakes or diced jalapeños with the onions.
- Vegetable Loaded: Stir in spinach, zucchini, or mushrooms with the broth.
- Creamy Version: Mix in a cup of heavy cream or coconut milk for a richer texture.
- Different Noodles: Use any pasta you have on hand, though the lasagna pieces are part of the charm.
- Cheese Swap: Try different cheeses like fontina or gouda for a new flavor profile.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Just store it in the fridge and reheat on the stove or in the microwave. Add a little extra broth if it’s thickened too much.
Can I freeze lasagna soup?
Yes, but it’s best to freeze it without the noodles. Add cooked noodles when reheating to prevent them from getting mushy. The cheese toppings should also be added fresh.
How can I make this soup gluten-free?
Use gluten-free lasagna noodles and ensure your broth and other ingredients are gluten-free. There are many great gluten-free pasta options available that work well in this recipe.
Summary
This lasagna soup is a fun, flavorful twist on a classic, combining all the beloved elements of lasagna in a comforting, easy-to-make soup. It’s customizable, perfect for meal prep, and sure to become a new favorite.
