Lasagna is one of those comfort foods that everyone loves. But what if I told you there was a way to enjoy all the flavors of lasagna in a comforting soup? Enter lasagna soup!
There’s nothing better than a warm and hearty soup to cozy up with during the fall through spring months. Lasagna soup combines all the familiar flavors of lasagna with the comforting warmth of a soup. It’s the perfect dish for those chilly evenings when you need something filling and delicious. And the best part, it’s a one pot meal!
Lasagna Soup
Ingredients for Lasagna Soup
- 1 lb Italian sausage or substitute ground beef (Italian sausage gives more flavor)
- 14.5 oz. can diced tomatoes
- 24 oz. can pasta sauce
- 2 cloves garlic, minced
- 2 tbsp. Italian seasoning
- 32 oz. beef broth (48 oz if you want a thinner soup)
- 10 lasagna noodles, broken into 2″ pieces
- 1 cup Ricotta cheese
- ⅓ cup Parmesan cheese
- 1 tbsp. fresh basil, Chiffonade
Kitchen Tools
- Dutch oven or large pot
- Measuring cups and spoons
- Silicone Spatula
- Silicone Spoon
- Small bowl
- Knife
- Cutting board
- Soup Ladle
How to Make Lasagna Soup
Step 1. Brown the Italian sausage over medium heat in a Dutch oven or large pot. If there is excessive oil, remove some with a spoon. Note: It is not necessary to remove all the oil.
Step 2. Stir in diced tomatoes, pasta sauce, Italian seasoning, minced garlic, and broth.
Step 3. Bring the soup to a boil. Then break the lasagna noodles into 2″ pieces and add to the pot. Lower the heat to medium-low and continue to cook until the noodles are tender, about 15 minutes for al dente or 20 minutes for softer noodles.
Step 4. While the noodles are cooking, combine Ricotta and Parmesan in a small bowl. Set aside. Chiffonade basil. Set aside.
Chiffonade
To chiffonade the basil, stack the basil leaves on top of each other. Then tightly roll the leaves. Finally, slice perpendicular to the roll to create long strips.
Step 5. Spoon soup into bowls and add a dollop of Ricotta cheese mixture with a sprinkle of parsley. Optional – serve with garlic bread for a complete hearty meal.
How to Store Leftovers
Store leftover soup in an airtight container in the fridge for up to 4 days if you have leftover ricotta mixture, spoon dollops of that on top too. It is not recommended to freeze leftover lasagna soup as the noodle texture can change. Note: As the noodles sit in the soup, they will absorb more liquid, making it thicker and less soupy. It becomes a deconstructed lasagna!
To reheat single sized portions, add soup to a microwave-safe bowl and heat for 1-2 minutes, stirring after 1 minute. Microwave for another 30 -60 seconds or until heated through. If reheating a large portion, it’s best to warm in a pot on the stove over medium heat until warmed.
The Versatility of Lasagna Soup
The beauty of lasagna soup is its versatility. You can easily customize it to suit your tastes. If you prefer a vegetarian version, simply omit the Italian sausage and use vegetable broth instead of beef broth. You can also add in your choice of vegetables such as bell peppers, mushrooms, or spinach.
So I hope you give this lasagna soup recipe a try. It’s a delicious and comforting twist on a classic dish that can be made in one pot.
Lasagna Soup
There's nothing better than a warm and hearty soup to cozy up with. Lasagna soup combines all the familiar flavors of lasagna with the comforting warmth of a soup.
Ingredients
- 1 lb Italian sausage or substitute ground beef (Italian sausage gives more flavor)
- 14.5 oz. can diced tomatoes
- 24 oz. can pasta sauce
- 2 cloves garlic, minced
- 2 tbsp. Italian seasoning
- 32 oz. beef broth (48 oz if you want a thinner soup)
- 10 lasagna noodles, broken into 2″ pieces
- 1 cup Ricotta cheese
- 1/3 cup Parmesan cheese
- 1 tbsp. fresh basil, chiffonade
Instructions
- Brown the Italian sausage over medium heat in a Dutch oven or large pot. If there is excessive oil, remove some with a spoon. Note: It is not necessary to remove all the oil.
- Stir in diced tomatoes, pasta sauce, Italian seasoning, minced garlic, and broth.
- Bring the soup to a boil. Then break the lasagna noodles into 2″ pieces and add to the pot. Lower the heat to medium-low and continue to cook until the noodles are tender about 15 minutes for al dente or 20 minutes for softer noodles.
- While the noodles are cooking, combine Ricotta and Parmesan in a small bowl. Set aside. Chiffonade basil. Set aside.
- Spoon soup into bowls and add a dollop of Ricotta cheese mixture with a sprinkle of parsley. Optional – serve with garlic bread for a complete hearty meal.
Notes
Store leftover soup in an airtight container in the fridge for up to 4 days. If there is leftover ricotta mixture, spoon dollops of that on top too. It is not recommended to freeze leftover lasagna soup as the noodle texture can change. Note: As the noodles sit in the soup, they will absorb more liquid, making the consistency thicker. It becomes a deconstructed lasagna!
To reheat single-sized portions, add soup to a microwave-safe bowl and heat for 1-2 minutes, stirring after 1 minute. Microwave for another 30 -60 seconds or until heated through. If reheating a large portion, it’s best to warm it in a pot on the stove over medium heat until warm.
Recommended Products
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OTOTO Jumbo Nessie Soup Ladle - Big Ladles for Cooking, Serving Soup, Stew, Gravy - BPA-free, Dishwasher Safe & Heat Resistant -
Silicone Spatula Set - Rubber Spatula - 600°F Heat Resistant Baking Spoon & Spatulas -
Stainless Steel Measuring Cups, Metal Measuring Cups, Mini Teaspoon Measuring Spoons Equivalents -
Lodge Enameled Cast Iron Dutch Oven With Stainless Steel Knob and Loop Handles, 6 Quart, Red
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