Lasgana Soup

Recipe Introduction

Lasagna soup captures everything you love about lasagna—savory meat sauce, tomatoes, Italian herbs, tender pasta, and a creamy cheese topping—in a cozy, one-pot soup.

It comes together in about 40 minutes on the stovetop, making it a perfect weeknight comfort meal. Serve with garlic bread for a complete dinner.

Ingredients (Serves 4–6)

Soup:

· 1 lb ground beef (or Italian sausage)
· 1 onion, diced

· 3–4 garlic cloves, minced
· 1 (28 oz) can crushed tomatoes

· 1 (15 oz) can tomato sauce
· 6 cups chicken or beef broth

· 1 tsp dried oregano
· 1 tsp dried basil

· ½ tsp fennel seed (optional)
· 8–10 lasagna noodles, broken into pieces
· Salt, black pepper, pinch of red pepper flakes

Cheesy topping:

· 1 cup ricotta
· ½ cup grated Parmesan
· 1 cup shredded mozzarella

Instructions

In a large pot, brown the ground beef with the diced onion over medium-high heat; drain excess fat.

Add garlic, oregano, basil, fennel seed, and red pepper flakes; cook 1 minute until fragrant.

Stir in crushed tomatoes, tomato sauce, and broth. Bring to a simmer and cook 15–20 minutes.

Add the broken lasagna noodles and cook until tender, about 10–12 minutes, stirring occasionally so they don’t stick.

Season with salt and pepper to taste.

In a small bowl, mix ricotta and Parmesan. Ladle soup into bowls and top with a dollop of the ricotta mixture and shredded mozzarella.

Variations

· Slow-cooker: Brown the meat and onion, then add everything except the noodles and cheese to the slow cooker.

Cook on low 6–8 hours (or high 3–4 hours). Add noodles in the last 30 minutes.

· Vegetarian: Skip the meat; use vegetable broth and add mushrooms, zucchini, or lentils for heartiness.

· Spicy: Add extra red pepper flakes or use hot Italian sausage.

· Creamy: Stir in a splash of heavy cream or half-and-half at the end.
· Gluten-free: Use gluten-free lasagna noodles or broken GF pasta.

Storage

· Refrigerator: Store in an airtight container up to 3–4 days. Best tip: Cook noodles separately if you plan on leftovers—they soak up broth and become mushy.

If already combined, the soup will thicken; thin with extra broth when reheating.

· Freezer: Freeze the soup base (without noodles and cheese) up to 3 months. Thaw overnight in the fridge, reheat, and add freshly cooked noodles.

· Reheating: Warm gently on the stovetop or in the microwave, adding broth as needed to loosen the consistency. Add fresh cheese topping when serving.