Lasagna Soup: A Hearty Twist on a Classic Favorite

I enjoy exploring comforting dishes that bring together rich flavors, and one of my favorites is Lasagna Soup. This dish captures the essence of traditional lasagna while offering the warmth and coziness of a soup.

Packed with beef, tomatoes, and a blend of Italian herbs, it provides a hearty and satisfying meal. The addition of melty cheese elevates the experience, making it a go-to choice for any occasion.

How To Make Lasagna Soup Video Tutorial

This lasagna soup is my go-to for chilly days. It combines a richly flavored tomato broth seasoned with herbs and packed with ground beef. The finishing touch is a generous amount of cheese that melts into the hot soup, creating a comforting experience.

Though the ingredient list may seem extensive, many items are pantry staples you probably have. This dish is not only simple to prepare but also perfect for busy weeknights.

Here’s a quick ingredient list to get started:

• Ground beef
• Canned tomatoes
• Herbs
• Pasta
• Cheese

Give this recipe a try soon; I’m sure it will become a favorite for cozy evenings.

Components Required for Lasagna Soup

To prepare lasagna soup, I use the following ingredients:

• Olive oil
• Lean ground beef
• Yellow onion
• Garlic
• Low-sodium chicken broth
• Canned diced tomatoes, crushed tomatoes, and tomato paste
• Dried herbs: basil, oregano, rosemary, thyme
• Seasoning: salt and pepper
• Cheeses: mozzarella, parmesan, ricotta
• Dried lasagna noodles (or use campanelle/bow-ties)
• Fresh parsley

Preparing Lasagna Soup

I start by heating one tablespoon of olive oil in a large pot over medium-high heat. Once the oil is hot, I crumble beef into the pot, seasoning it with salt and pepper. I cook the beef, stirring occasionally, until it’s nicely browned. After browning, I drain the fat and set the beef aside.

Next, I heat another tablespoon of olive oil in the same pot and add chopped yellow onion, sautéing until it begins to soften, about three minutes. I then add minced garlic and sauté for an additional thirty seconds.

I pour in the broth, diced tomatoes, crushed tomatoes, tomato paste, and herbs, bringing everything to a boil. After that, I reduce the heat, cover, and let it simmer for twenty minutes. While that cooks, I prepare the pasta according to the package instructions.

In a bowl, I mix together mozzarella, parmesan, and ricotta cheeses. Once the pasta is ready, I add it to the pot, thinning the soup with extra broth if desired. Finally, I serve the soup with dollops of the cheese mixture.

Can I Prepare Pasta in the Soup?

If I’m serving the soup immediately, I can simmer the pasta directly in it. To ensure the right consistency, I’ll add an additional cup of broth or water because the noodles will absorb some liquid. The cooking time for the pasta in the soup typically ranges from 12 to 14 minutes.

Personally, I prefer to cook the pasta separately and mix it into individual servings, reserving extra noodles tossed in oil for later. This method helps prevent soggy pasta, especially when not all of the soup gets consumed at once.

What If I Lack All These Dried Herbs?

If you don’t have a variety of herbs, using 1 tablespoon of Italian seasoning can be a great alternative. It simplifies the process while still providing good flavor.

Using Fresh Herbs

I often substitute fresh herbs for dried ones. For instance, when using fresh basil, I add 1/4 cup of chopped leaves. For oregano, rosemary, or thyme, I increase the amount to three times their dried counterparts.

Can I Freeze This Soup?

I can freeze the soup effectively, but I should avoid including pasta or cheese. I will freeze these components separately, rinsing the pasta lightly and tossing it with a bit of oil to prevent sticking.

Suggestions for This Recipe

• I can swap out half of the ground beef for Italian sausage or combine both for added flavor.
• Ground turkey is a lighter alternative that helps reduce fat content.
• If I have extra crushed tomatoes or tomato paste, I’ll freeze them for future recipes.
• Romano cheese makes a great substitute for parmesan if I need an alternative.

More Italian Soup Recipes You’ll Enjoy!

Here are some delightful Italian soup options to try:

• Zuppa Toscana
• Pasta e Fagioli
• Spinach Tomato Tortellini Soup
• Italian Wedding Soup
• Italian Vegetable Lentil Soup
• Minestrone
• Italian Beef Stew

Each of these offers a unique taste of Italian culinary tradition. Enjoy experimenting with these recipes!

Lasagna Soup

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound lean ground beef
• 1 large yellow onion, diced (approximately 1 3/4 cups)
• 5 cloves garlic, minced (adjust to taste)
• 4 1/2 cups low-sodium chicken broth (plus more if needed)
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (14.5 oz) crushed tomatoes
• 2 1/2 tablespoons tomato paste
• 1 3/4 teaspoons dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon crushed dried rosemary
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite-sized pieces (about 6.5 oz)
• 1 1/4 cups (5 oz) shredded mozzarella cheese
• 1/2 cup (2 oz) finely shredded parmesan cheese
• 8 oz ricotta cheese
• 2 tablespoons chopped fresh parsley, with extra for garnish

Instructions

1. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Once heated, crumble in the ground beef, seasoning with salt and pepper. Cook until browned, stirring occasionally. Drain any excess fat and set the beef aside.
2. In the same pot, add the remaining tablespoon of olive oil. Once hot, add the diced onion and sauté for about 3 minutes until softened. Incorporate the minced garlic and sauté for an additional 30 seconds.
3. Pour in the chicken broth, diced and crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, and the browned beef. Season with salt and pepper to taste.
4. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 20 minutes.
5. While the soup is simmering, cook the lasagna noodles according to the package instructions.
6. In a separate bowl, combine the mozzarella, parmesan, and ricotta cheese using a fork for mixing.
7. Once the pasta is done, stir it into the soup mixture along with the chopped parsley. If desired, thin the soup by adding more broth.
8. Serve the soup in bowls, adding a generous scoop of the cheese mixture on top. Sprinkle with additional chopped parsley for presentation. Stirring the cheese into the soup allows it to melt beautifully.

Notes

• If garlic is not your preference, you can reduce the amount to 2 or 3 cloves.
• When lacking some of the dried herbs, using 1 tablespoon of Italian seasoning serves as a suitable substitute.
• For a quicker option, consider using campanelle or bowtie pasta instead of lasagna noodles.
• For those planning leftovers, it’s advisable to add pasta to individual portions. If serving all at once, simmer the noodles in the soup for about 12 minutes, adding an extra cup of broth to compensate for absorption.
• Diced carrots can be added along with the onion for additional vegetables.
• The original recipe included 1 teaspoon of sugar and 1/2 teaspoon of crushed fennel seeds which can be omitted for simplicity while still maintaining great flavor.