LASAGNA SOUP: BEST EVER

I still remember the first time I attempted lasagna. It was a multi-hour affair with way too many dishes, and honestly, the results were…underwhelming. That’s when I started dreaming of a way to capture all that delicious lasagna flavor in a much simpler form. Today, I’m sharing all my secrets for the most amazing The BEST Lasagna Soup you’ll ever make!

The BEST Lasagna Soup: Comfort in a Bowl

Let’s be honest: lasagna is a labor of love. Those layers! The béchamel! The sheer time commitment! But what if you could get all that warm, cheesy, tomatoey goodness in a fraction of the time? That’s where lasagna soup comes in. This recipe gives you all the flavors you crave, without the fuss. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck (it’s always a crowd-pleaser!).

This isn’t just any lasagna soup recipe. We’re talking deeply flavorful broth, perfectly cooked noodles, and that ricotta-Parmesan cheese topping that takes it completely over the top. We’re talking about *The BEST* Lasagna Soup. Are you ready?

Why This Lasagna Soup is the BEST

There are a lot of lasagna soup recipes out there, but I truly believe this one is special. Here’s why:

• Rich, Deep Flavor: We build flavor in layers, starting with browning the meat and vegetables. We use high-quality crushed tomatoes and tomato paste for that authentic lasagna taste.
• Perfectly Cooked Noodles: No mushy noodles here! We add them at the end and cook them *just* until they’re al dente.
• Cheesy Goodness: The ricotta-Parmesan topping is the key. It adds a creamy, tangy richness that you just can’t get from adding cheese directly to the soup.
• Customizable: This recipe is easy to adapt to your own preferences. Add more vegetables, swap out the meat, or use different types of pasta.
• It’s FUN! Seriously, who doesn’t love eating lasagna with a spoon?

Let’s Make The BEST Lasagna Soup!

Alright, let’s get cooking! This recipe is straightforward, but follow these steps carefully to ensure the best possible results. Don’t worry, I’m here to guide you through every step!

Ingredients:

• 1 pound Italian sausage (sweet or hot, or a combination), casings removed
• 1 pound ground beef
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup tomato paste
• 1 (28 ounce) can crushed tomatoes
• 6 cups beef broth
• 1 cup water
• 1 bay leaf
• Salt and pepper to taste
• 8 ounces lasagna noodles, broken into smaller pieces
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg
• Salt and pepper to taste (for ricotta mixture)

Step-by-Step Instructions:

1. Brown the Meat: In a large pot or Dutch oven, brown the Italian sausage and ground beef over medium-high heat. Break the meat up with a spoon as it cooks. Drain off any excess grease. You want the meat nicely browned, as this adds a lot of flavor to the soup. Think of it as the foundation of your delicious lasagna soup!
2. Sauté the Vegetables: Add the onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally. The onions should be translucent and the carrots slightly tender.
3. Add Garlic and Spices: Add the minced garlic, oregano, basil, and red pepper flakes (if using) to the pot. Cook for 1 minute more, stirring constantly, until fragrant. This blooms the spices and really brings out their flavor.
4. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, stirring constantly. This step is crucial! Cooking the tomato paste deepens its flavor and adds richness to the soup.
5. Add Tomatoes and Broth: Pour in the crushed tomatoes, beef broth, and water. Add the bay leaf. Season with salt and pepper to taste.
6. Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour. The longer it simmers, the more the flavors will meld together. Trust me, it’s worth the wait!
7. Cook the Noodles: About 15 minutes before serving, bring the soup back to a simmer. Add the broken lasagna noodles and cook until they are tender, about 8-10 minutes. Stir occasionally to prevent the noodles from sticking together. You want them al dente, not mushy!
8. Prepare the Ricotta Topping: While the noodles are cooking, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Mix well until everything is evenly combined. This topping is pure magic!
9. Serve: Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture. If you want to get extra fancy, sprinkle with a little extra Parmesan cheese and parsley.
10. Enjoy! Dig in and enjoy your amazing The BEST Lasagna Soup!

Success Tips for The BEST Lasagna Soup

Here are a few golden tips to ensure your lasagna soup turns out perfectly every time:

• Don’t Skip the Browning: Browning the meat and vegetables is essential for developing deep, rich flavor. Don’t rush this step!
• Use High-Quality Tomatoes: The quality of your tomatoes will make a big difference in the flavor of your soup. I recommend using a good-quality brand of crushed tomatoes.
• Cook the Noodles Al Dente: Overcooked noodles are a no-no! Cook them just until they are tender but still have a slight bite.
• Don’t Overcook the Soup: Once the noodles are cooked, you don’t need to simmer the soup for too much longer. Overcooking can make the noodles mushy and the vegetables lose their texture.
• Adjust the Seasoning: Taste the soup throughout the cooking process and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or herbs to suit your taste.

Variations and Substitutions

One of the great things about lasagna soup is that it’s so versatile! Here are a few ideas for variations and substitutions:

• Meat: You can use ground turkey, chicken, or even vegetarian meat substitutes in place of the Italian sausage and ground beef.
• Vegetables: Add other vegetables like mushrooms, zucchini, or spinach to the soup.
• Cheese: Use mozzarella cheese in place of or in addition to the Parmesan cheese.
• Pasta: Use different types of pasta, such as penne, rotini, or shells, in place of the lasagna noodles.
• Spice Level: Adjust the amount of red pepper flakes to control the spice level. Or even add some Calabrian Chili Paste.

Serving Suggestions

Lasagna soup is a complete meal on its own, but it’s also delicious served with:

• Crusty bread for dipping
• A side salad
• Garlic bread

Make-Ahead and Freezing Instructions

This lasagna soup is perfect for making ahead of time! You can prepare the soup up to 2 days in advance and store it in the refrigerator. When you’re ready to serve it, simply reheat it on the stovetop. Add the noodles just before serving so they don’t get mushy. To freeze the soup, let it cool completely and then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Other Delicious Soup Recipes to Try

If you love soup as much as I do, here are a few other recipes you might enjoy:

• For a lighter, vegetarian option, try my ROASTED TOMATO SOUP. It’s bursting with fresh tomato flavor!
• Craving something hearty and comforting? My CHICKEN DUMPLING SOUP is a classic for a reason.
• If you are looking for a soup with a creamy texture, check out the CREAMY TORTELLINI SOUP.
• Spice things up with my CAJUN CHICKEN SOUP. It’s got a kick!
• For a creamy and satisfying meal, my SAUSAGE POTATO CHOWDER is always a hit.
• Or, for a simple and comforting classic, you can’t go wrong with my CREAMY POTATO SOUP.
• If you want something similar, but not quite the same you should try the LASAGNA SOUP for a creamier texture.
• Another great creamy soup you can try is CREAMY DREAMY SAUSAGE SOUP.
• Or even the very popular ZUPPA TOSCANA.
• If you like a twist on mac and cheese be sure to check out the CHEDDAR CHILI MAC.
• For a great pasta sauce you can make, try the RAGU.
• If you love a hearty soup, you may enjoy a Broccoli Cheese Soup for an easy weeknight meal.
• For a super easy soup, check out this Crockpot Potato Soup
• Or, try this rich and flavorful Creamy Baked Potato Soup Recipe

And if you’re looking for a delicious side to go with any of these soups, you can never go wrong with RICOTTA MEATBALLS!

Conclusion

There you have it! My recipe for The BEST Lasagna Soup. I promise you, this will become a family favorite. It’s easy to make, packed with flavor, and incredibly comforting. So, gather your ingredients, put on some music, and get ready to create a truly unforgettable soup experience. Enjoy!

Best Ever Lasagna Soup

Amelia

This lasagna soup recipe captures all the delicious flavors of traditional lasagna in a comforting and easy-to-make soup. It features a rich, flavorful broth, perfectly cooked noodles, and a creamy ricotta-Parmesan topping for the ultimate lasagna experience in a bowl.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Garlic press
• Measuring cups and spoons
• Medium bowl
• Ladle
• Wooden spoon or spatula

Ingredients

  

• 1 pound Italian sausage sweet or hot, or a combination
• 1 pound ground beef
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes optional, for heat
• ¼ cup tomato paste
• 6 cups beef broth
• 1 cup water
• 1 bay leaf
• Salt and pepper to taste
• 8 ounces lasagna noodles, broken into smaller pieces
• 15 ounces ricotta cheese
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley
• 1 eg g
• Salt and pepper to taste for ricotta mixture
• Olive oil for sautéing

Instructions

 

• Brown the Meat: In a large pot or Dutch oven, brown the Italian sausage and ground beef over medium-high heat. Break the meat up with a spoon as it cooks. Drain off any excess grease.
• Sauté the Vegetables: Add the onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally.
• Add Garlic and Spices: Add the minced garlic, oregano, basil, and red pepper flakes (if using) to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
• Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, stirring constantly.
• Add Tomatoes and Broth: Pour in the crushed tomatoes, beef broth, and water. Add the bay leaf. Season with salt and pepper to taste.
• Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour.
• Cook the Noodles: About 15 minutes before serving, bring the soup back to a simmer. Add the broken lasagna noodles and cook until they are tender, about 8-10 minutes. Stir occasionally.
• Prepare the Ricotta Topping: While the noodles are cooking, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Mix well until everything is evenly combined.
• Serve: Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Sprinkle with a little extra Parmesan cheese and parsley.

Notes

For a richer flavor, use homemade beef broth. To prevent the noodles from sticking, add a tablespoon of olive oil to the soup while they cook. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Add a swirl of heavy cream or a dollop of pesto to each bowl for an extra touch of flavor.