Amazing Lasagna Soup You’ll Love
Oh my gosh, if you love lasagna but sometimes just want it in a bowl, you HAVE to try this Lasagna Soup! It’s like all the best parts of a bubbling, cheesy lasagna, but in this incredibly comforting, slurptastic soup. I remember the first time I made it – it was a chilly evening, and I was craving that familiar, hearty flavor. This soup delivered, and now it’s a total go-to for when I need a hug in a bowl. It’s so easy, and trust me, it tastes like you spent hours on it!
Why You’ll Love This Lasagna Soup
Seriously, this soup is a weeknight dinner miracle! Here’s why it’s going to be your new favorite:
- So Easy! It’s basically lasagna without all the layering fuss. Dinner on the table in under an hour!
- Flavor Bomb: All those classic lasagna tastes – rich tomato, savory beef, Italian herbs, and cheesy goodness – all in one bowl.
- Kid-Approved: Even the pickiest eaters will gobble this up. It’s pure comfort food!
- Perfect for Chilly Days: Nothing beats a steaming bowl of this on a cold evening.
Gathering Your Lasagna Soup Ingredients
Alright, let’s get everything ready for this amazing Lasagna Soup! It’s not complicated at all, just a few things to grab. First, we need a good base, so grab about a tablespoon of olive oil. Then, get yourself a pound of ground beef – I usually just break it up right in the pot. You’ll also want one medium onion, chopped up nice and small, and about two cloves of garlic, minced super fine. For those classic Italian flavors, have a teaspoon each of dried oregano and basil ready, plus a little salt and pepper to taste.
The liquid gold comes from one big 28-ounce can of crushed tomatoes, four cups of beef broth (I like to use low-sodium so I can control the salt better), and a 15-ounce can of tomato sauce. And for that creamy, dreamy lasagna finish? We’ll need about a cup of ricotta cheese, half a cup of shredded mozzarella, and a quarter cup of grated Parmesan. Oh, and don’t forget the pasta! Grab about 12 lasagna noodles and just break them into bite-sized pieces before they go in.
Key Ingredients for Lasagna Soup
So, what makes this soup taste SO much like the real deal? It’s all about those core flavors! The crushed tomatoes and tomato sauce create that rich, slightly sweet base. The ground beef and Italian herbs (oregano and basil) give it that savory, comforting depth that just screams “lasagna.” And of course, those cheeses – the ricotta, mozzarella, and Parmesan – they melt in and make it wonderfully creamy and cheesy, just like you’d expect!
Step-by-Step: Crafting Your Lasagna Soup
Alright, let’s get this amazing soup bubbling! It really comes together pretty quickly. First up, grab a big pot or a Dutch oven, whatever you’ve got that’s nice and roomy. Heat up that tablespoon of olive oil over medium-high heat. Toss in your pound of ground beef and get to breaking it up with your spoon. You want it all nice and browned. Once it’s cooked, just drain off any extra grease – nobody wants a greasy soup, right?
Browning the Beef and Aromatics
Now, toss in your chopped onion and let it soften up for about 5 minutes. You’ll know it’s ready when it looks a little see-through. Then, add in that minced garlic, oregano, basil, salt, and pepper. Give it a good stir and let it cook for just another minute until you can really smell that garlic and herbs getting fragrant. That smell is just heavenly!
Simmering the Lasagna Soup Base
Okay, time for the saucy part! Pour in your crushed tomatoes, beef broth, and tomato sauce. Give it all a good stir to combine everything. Bring this mixture up to a boil, then turn the heat down low so it’s just simmering gently. Let it simmer for about 10 minutes. This is where all those tomatoey flavors really start to meld together and get super delicious.
Cooking the Lasagna Noodles
Now for the fun part – the noodles! Add those broken lasagna noodles right into the simmering soup. You’ll want to cook them according to the package directions, but just keep stirring them every so often so they don’t stick to the bottom of the pot or to each other. You want them perfectly tender, just like in a real lasagna.
Adding the Cheesy Goodness
Almost there! Once those noodles are cooked, it’s time for the creamy, cheesy magic. Stir in the ricotta cheese, shredded mozzarella, and grated Parmesan cheese. Keep stirring gently until all the cheeses are melted and everything is wonderfully combined. It’ll get so creamy and rich, just like the best lasagna filling you’ve ever had!
Expert Tips for Perfect Lasagna Soup
Want to make this Lasagna Soup even more amazing? A few little tricks go a long way! First off, taste it as you go! That beef broth and tomato sauce can vary in saltiness, so adjusting the salt and pepper towards the end is key. If you’re making this ahead of time and worried about the noodles getting too soft, just cook them al dente right before serving, or even cook them separately and add them to individual bowls when you’re ready to eat. It keeps them from getting mushy in the leftover soup.
Flavor Boosts and Tweaks
Feeling adventurous? Kick it up a notch with a pinch of red pepper flakes when you add the garlic and herbs – it adds a lovely little warmth! Or, stir in some fresh basil or parsley right at the end, just before serving. It makes the soup taste so fresh and bright. You could even add some sautéed mushrooms with the onions for extra earthy flavor!
Serving and Storing Your Lasagna Soup
Ladle this hearty soup into bowls and get ready for the compliments! I love topping mine with a dollop of extra ricotta cheese and a sprinkle of fresh parsley or basil. A little grated Parmesan on top is never a bad idea, either! If you have any leftovers (which is rare in my house!), just let the soup cool completely, then pop it into an airtight container in the fridge. It’ll keep for about 3 days. To reheat, just gently warm it on the stovetop or in the microwave, stirring occasionally.
Frequently Asked Questions About Lasagna Soup
Q: Can I make this Lasagna Soup vegetarian?
Absolutely! It’s super easy to make this a vegetarian delight. Just swap out the ground beef for some crumbled plant-based ground or even add extra veggies like finely chopped mushrooms, zucchini, or bell peppers when you’re sautéing the onions. It’s still packed with all that cozy flavor!
Q: How should I store leftovers of this Italian soup?
Leftovers are the best! Let the soup cool down completely, then store it in an airtight container in the refrigerator. It’ll stay good for about 3 days. Just reheat it gently on the stove or in the microwave, giving it a stir now and then.
Q: Can I freeze this noodle soup?
You can freeze it, but heads up – the noodles might get a little softer when they thaw. For the best texture, I actually prefer to freeze the soup base without the noodles. Then, when you’re ready to eat, thaw the base and cook fresh noodles right before serving. It keeps everything tasting so much better!
Nutritional Information Disclaimer
Just a friendly heads-up! The nutritional information for this amazing Lasagna Soup is an estimate. It can totally change depending on the specific brands you use and any little tweaks you make. So, think of these numbers as a general guide, not a hard-and-fast rule!
Share Your Lasagna Soup Experience
Did you make this incredible Lasagna Soup? I’d absolutely LOVE to hear all about it! Drop a comment below and tell me what you thought, or if you tried any fun variations. And if you share a picture on social media, be sure to tag me! Happy cooking!
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Amazing Lasagna Soup You’ll Love
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful soup that captures the essence of classic lasagna in a convenient, sippable format.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 12 lasagna noodles, broken into pieces
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Add onion and cook until softened, about 5 minutes. Add garlic, oregano, basil, salt, and pepper, and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, beef broth, and tomato sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add broken lasagna noodles to the pot. Cook according to package directions, stirring occasionally, until tender.
- Stir in ricotta cheese, mozzarella cheese, and Parmesan cheese until melted and well combined.
- Serve hot, garnished with extra cheese if desired.
Notes
- For a vegetarian version, substitute ground beef with crumbled plant-based protein or extra vegetables like mushrooms and zucchini.
- Adjust seasoning to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: lasagna soup, italian soup, comfort food, easy soup, noodle soup
