Okay, so, listen, I’ve gotta tell you about this lasagna soup. It’s seriously the best thing ever on a chilly night. You know how sometimes you just CRAVE lasagna, but the thought of layering everything is just…ugh? Well, this is like a big, warm hug in a bowl, but way easier. I’ve been making this recipe for years, tweaking it here and there until it’s absolutely perfect (if I do say so myself!). The secret? Using *really* good Italian sausage. Trust me on this one. This lasagna soup recipe is gonna become a staple in your house, I promise!
Why You’ll Love This Lasagna Soup Recipe
Seriously, you’re gonna be obsessed! This lasagna soup is a total game-changer. Why? Well, let me tell you:
Quick and Easy Lasagna Soup
Forget spending hours layering! This comes together in, like, under an hour. Perfect for busy weeknights when you’re craving comfort food FAST!
One-Pot Lasagna Soup
My absolute FAVORITE part? One pot! Less dishes! I mean, who doesn’t love that? Everything cooks together, so cleanup is a breeze.
Comforting Lasagna Soup Flavor
It tastes just like lasagna, but in soup form! All those delicious flavors – the meat, the tomatoes, the cheese – it’s pure comfort in a bowl.
Ingredients for Lasagna Soup
Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing lasagna soup. Don’t skimp on the good stuff, okay? It makes a difference!
- 1/2 pound lean ground beef – You can use whatever you have!
- 1/2 pound ground Italian sausage – Now, listen closely! I prefer hot Italian sausage, but sweet or mild works too. It just depends how much kick you want!
- 1 yellow onion, chopped – Don’t worry about being perfect with the chop!
- 3 cloves garlic, minced – I usually use more, because, garlic!
- 1 Tablespoon olive oil – For sautéing, duh!
- 2 Tablespoons tomato paste – This adds a richness you won’t believe.
- 24 ounce marinara sauce – Your fave brand is fine!
- 1/4 teaspoon red pepper flakes – Optional, for extra heat!
- 2 Tablespoons fresh parsley, chopped – Fresh is best, but dried works in a pinch.
- 1/2 teaspoon Dried oregano – Can’t skip this classic Italian herb!
- 1 teaspoons dried basil – Adds a touch of sweetness.
- 7 cups low sodium chicken broth – Low sodium is key, so you can control the salt!
- 9 lasagna noodles, broken into pieces – Yep, you gotta break ’em!
- 2 cups fresh spinach leaves (optional) – Sneak in those greens!
- 10 ounces ricotta cheese – The creamy goodness!
- 1 cup shredded mozzarella cheese – Melty perfection!
- 1/2 cup freshly grated parmesan cheese – Gotta have that salty bite!
- Fresh basil, for serving – Makes it all pretty!
How to Make Lasagna Soup: Step-by-Step Instructions
Okay, here’s the fun part! Let’s get cooking, shall we? Don’t worry, it’s super easy. Just follow along, and you’ll have a pot of delicious lasagna soup in no time!
Brown the Meat for Lasagna Soup
First, grab a big pot – the one you’re gonna make the whole soup in. Toss in your ground beef and Italian sausage. Sprinkle with salt and pepper, because, flavor! Cook it all up over medium heat, breaking it apart with a spoon, until it’s nice and browned. Once it’s cooked, drain off any extra grease. Nobody wants greasy soup!
Sauté Vegetables for Lasagna Soup
Now, get that same pot (less dishes, remember?!) and drizzle in the olive oil. Add your chopped onion and cook it for about 5 minutes, until it starts to soften and get a little see-through. Then, toss in your minced garlic and cook for another minute. Be careful not to burn the garlic, it gets bitter FAST!
Simmer the Lasagna Soup
Okay, get ready for the magic! Stir in your tomato paste, marinara sauce, red pepper flakes (if you’re using them!), parsley, oregano, and basil. Give it all a good stir. Then, pour in your chicken broth and add the browned meat back to the pot. Bring it all to a boil.
Cook Noodles in Lasagna Soup
Once it’s boiling, toss in your lasagna noodles (remember, broken into pieces!). Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the noodles are tender. Stir it every now and then so the noodles don’t stick to the bottom. If you’re using spinach, stir it in during the last few minutes, until it wilts.
Prepare Cheese Mixture for Lasagna Soup
While the soup is simmering, grab a small bowl and mix together your ricotta cheese, mozzarella cheese, and Parmesan cheese. This is the creamy, cheesy goodness that makes it taste like lasagna!
Serve Lasagna Soup
Alright, the moment we’ve all been waiting for! Ladle that beautiful lasagna soup into bowls. Top each bowl with a spoonful of your cheese mixture and a sprinkle of fresh basil. And there you have it – lasagna soup perfection!
Tips for the Best Lasagna Soup
Want to take your lasagna soup from good to AMAZING? Of course you do! Here are a few of my go-to tips for guaranteed deliciousness. Trust me, these make all the difference!
Choosing the Right Noodles for Your Lasagna Soup
Okay, so, I always use regular lasagna noodles, broken up. But, you know what? You can totally experiment! Bowtie pasta is cute, penne works great, even ditalini if you want a super soupy vibe. Just adjust the cooking time so they’re not mushy!
Seasoning Your Lasagna Soup Perfectly
Taste, taste, TASTE! Seriously, don’t be shy. Add more salt, pepper, or red pepper flakes until it’s just right for YOU. My secret weapon? A pinch of sugar. It balances the acidity of the tomatoes. Also, don’t be afraid to throw in a bay leaf while it simmers. Just remember to take it out before serving!
Lasagna Soup Variations
Okay, so you’ve got the basic lasagna soup down, right? Now, let’s get a little crazy! This recipe is super versatile, so feel free to play around and make it your own. Here are a few ideas to get you started!
Vegetarian Lasagna Soup
Ditch the meat! Seriously, it’s still amazing. Load it up with veggies – zucchini, mushrooms, bell peppers, whatever you like! I like to add a can of cannellini beans for extra protein and creaminess. It’s SO good!
Spicy Lasagna Soup
Want some heat? I feel you! Add more red pepper flakes, or use hot Italian sausage. You could even throw in a chopped jalapeño for a real kick. Just be careful, it’s easy to overdo it!
Different Pasta Shapes for Lasagna Soup
Lasagna noodles are classic, but honestly, any pasta shape works! Penne, rotini, even small shells are delicious. Just adjust the cooking time so they don’t get mushy. My kids love it with those little wagon wheel pasta shapes – so cute!
Serving Suggestions for Lasagna Soup
Okay, so you’ve got this amazing lasagna soup, right? But what do you serve with it? Well, let me tell you, a chunk of crusty bread for dipping is a MUST. A simple side salad with a vinaigrette is also perfect. Or, if you’re feeling extra, some garlic bread? YUM!
Storing and Reheating Your Lasagna Soup
Got leftovers? Lucky you! This lasagna soup is even better the next day. Just pop it in an airtight container and stick it in the fridge for up to 3-4 days. When you’re ready to eat, reheat it gently on the stovetop or in the microwave. You might need to add a splash of broth if it’s thickened up too much.
Lasagna Soup FAQs
Got questions about this lasagna soup? I’ve got answers! Here are some of the most common things people ask me. Don’t see your question here? Just leave a comment!
Can I freeze lasagna soup?
Yep, you totally can! But, here’s a little tip: it’s best to freeze it *before* you add the cheese. The cheese can get a little weird after freezing. Just let the soup cool completely, then pop it in a freezer-safe container for up to 2-3 months. When you’re ready to eat, thaw it overnight in the fridge, reheat it on the stovetop, and then add the cheese. Easy peasy!
How long does lasagna soup last in the fridge?
This lasagna soup is usually good in the fridge for about 3-4 days. Just make sure you store it in an airtight container. Honestly, it never lasts that long at my house – we usually gobble it up way before then!
Can I make lasagna soup in a slow cooker?
Absolutely! This is a great option if you want dinner ready when you walk in the door. Just brown the meat and sauté the onion and garlic like normal. Then, toss everything (except the noodles and spinach!) into your slow cooker. Cook on low for 4-6 hours. About 30 minutes before serving, stir in the noodles. Then, stir in the spinach and cheese right before you serve it. So easy!
Is lasagna soup gluten-free?
Not as written, because of the lasagna noodles. But, don’t worry, you can totally make it gluten-free! Just use gluten-free lasagna noodles. They work just as well! Also, double-check that your sausage and broth are gluten-free, just to be safe. There are SO many great gluten-free options available now, it’s a piece of cake (or, you know, a bowl of soup!).
Nutritional Information for Lasagna Soup
Okay, so here’s the deal: I’m not a nutritionist, so this is just an estimate! Nutritional info can vary based on the brands and ingredients you use. Just sayin’!
Rate this Lasagna Soup Recipe
Loved it? Hated it? Let me know! Leave a comment, give it a star rating, or share it with your friends! I wanna hear what you think!
Print
Hate Layering? Make Delicious Lasagna Soup in 30 Mins
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
A hearty and comforting soup that captures the essence of lasagna in a bowl.
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 1 Tablespoon olive oil
- 3 cloves garlic, minced
- 2 Tablespoons tomato paste
- 24 ounce marinara sauce
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons fresh parsley, chopped
- 1/2 teaspoon Dried oregano
- 1 teaspoons dried basil
- 7 cups low sodium chicken broth
- 9 lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves (optional)
- 10 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- Fresh basil, for serving
Instructions
- In a large pot, cook ground beef and sausage until browned. Season with salt and pepper. Drain grease and remove meat.
- In the same pot, heat olive oil over medium heat. Sauté onion for 5 minutes. Add garlic and cook for another minute.
- Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
- Bring to a boil, then add lasagna noodles. Reduce heat and cook until noodles are tender. Add spinach, if using.
- In a small bowl, combine mozzarella, Parmesan, and ricotta cheeses.
- Ladle soup into bowls, top with cheese mixture, and garnish with fresh basil.
Notes
- Store leftovers covered in the refrigerator for 3-4 days.
- For make-ahead, prepare up to step 4. Do not add noodles. Store soup in the refrigerator. When ready to serve, bring to a boil, add noodles, and cook.
- For freezing, freeze soup without cheese. Place in a freezer-safe container for 2-3 months. Thaw and reheat slowly on the stovetop.
- For vegetarian, omit sausage and ground beef. Add more vegetables like zucchini, mushrooms, and yellow squash.
- For vegan, omit sausage and ground beef, add more vegetables, and substitute cheese with cashew ricotta.
- Substitute any pasta for lasagna noodles.
- For slow cooker, brown meat and sauté onion and garlic. Add all ingredients (except noodles and spinach) to the slow cooker. Cook on LOW for 4-6 hours. Add noodles 30 minutes before serving. Stir in spinach and cheese before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
