Introduction

Lasagna soup offers all the comforting flavors of classic lasagna in a warm, hearty bowl. This easy-to-make soup features tender noodles, rich tomato broth, and a creamy cheese topping that’s sure to satisfy your Italian food cravings.

A white bowl filled with thick, rich red tomato sauce mixed with ground beef and some pasta pieces, layered with wide, flat sheets of lasagna noodles partially submerged in the sauce. On one side of the bowl, there is a dollop of creamy white ricotta cheese sprinkled with shredded light yellow mozzarella or parmesan cheese. A small bunch of fresh green basil leaves rests on top of the noodles near the cheese. A spoon with a silver handle is placed at the edge of the bowl on the right side. The bowl sits on a white marbled surface with a folded light gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tablespoons Extra Virgin Olive Oil
1 medium Onion, finely diced
3 Garlic Cloves, minced
1 lb. Ground Beef
1 teaspoon Salt
1/2 teaspoon Pepper
1 (28-ounce) can Crushed Tomatoes
28 to 32 ounces Chicken Broth
2 teaspoons Basil (or 2 Tablespoons fresh basil)
1 teaspoon Oregano
1/2 teaspoon Red Chili Flakes
8-10 Lasagna Noodles, broken into bite-size pieces
1/4 cup Heavy Cream (optional)
2 cups Mozzarella Cheese, divided
1 1/2 cups Ricotta Cheese
3/4 cup Freshly Shredded Parmesan Cheese
1 teaspoon Garlic Salt

Instructions

Step 1: Heat a large pot over medium-high heat and add the olive oil. Sauté the diced onion until softened, about 5 minutes. Stir in the minced garlic and cook for one more minute.
Step 2: Add ground beef to the pot, breaking it apart with a wooden spoon. Season with salt and pepper. Cook until browned, about 6 to 8 minutes.
Step 3: Reduce the heat to medium-low. Stir in crushed tomatoes, chicken broth, basil, oregano, and red chili flakes. Let the soup simmer gently.
Step 4: While the soup simmers, bring a large pot of water to a boil. Cook the broken lasagna noodles according to package instructions until al dente. Drain and set aside.
Step 5: Add heavy cream (if using) and 1 cup of shredded mozzarella cheese to the soup. Stir well and adjust seasoning to taste.
Step 6: In a medium bowl, combine the remaining 1 cup mozzarella, ricotta cheese, parmesan cheese, and garlic salt. Mix until smooth.
Step 7: Add the cooked noodles to the soup and stir gently. Ladle soup into bowls and top each serving with a generous dollop of the ricotta-parmesan mixture. Garnish with fresh basil if desired.

Tips & Variations

For a vegetarian option, replace ground beef with hearty vegetables like mushrooms and zucchini.
Use fresh pasta sheets broken into pieces for a tender noodle texture.
Add a pinch of nutmeg to the cheese mixture for extra depth.
Swap chicken broth for vegetable broth to keep it fully vegetarian.
Skip the heavy cream for a lighter broth or use half-and-half as a substitute.

Storage

Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup if it has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating gently on the stove.

How to Serve

A white bowl filled with a rich red tomato sauce contains large, flat, ruffled lasagna noodle pieces partially submerged, with browned ground meat scattered throughout. On top, two generous dollops of white creamy ricotta cheese rest near the center, surrounded by small green basil leaves for garnish. A silver spoon is placed inside the bowl on the right side. Behind the bowl, a wooden cutting board holds a loaf of sliced crusty bread with a golden-brown crust and soft beige inside. To the right, there is a folded striped cloth napkin with fringe. All is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lasagna soup gluten-free?

Yes, simply use gluten-free lasagna noodles or substitute with gluten-free pasta shapes broken into bite-sized pieces to keep the texture similar.

How can I make this soup ahead of time?

You can prepare the soup base and refrigerate it separately from the noodles to prevent them from getting mushy. Add cooked noodles just before serving for the best texture.