Oh my goodness, are you craving that ultimate comfort food, lasagna, but just don’t have the time for all those layers? Trust me, I get it! On those crazy weeknights when dinner needs to be on the table *fast*, but your soul is begging for something warm and cheesy, this lasagna soup recipe is an absolute lifesaver. It’s like getting a cozy hug in a bowl, delivering all those incredible, familiar flavors of your favorite lasagna but in a super easy, quick soup. No more fussing with noodles and ricotta between layers – just pure, delicious goodness that’s ready in a flash. Seriously, it’s become my go-to when the weather gets chilly or I just need a little taste of home.

Why You’ll Love This Lasagna Soup Recipe

This lasagna soup is an absolute winner, and here’s why:

Speedy & Simple: Seriously, dinner is ready in less time than it takes to preheat the oven for a traditional lasagna. Perfect for those “what’s for dinner?!” moments.
All the Flavor, Minus the Fuss: You get that incredible, rich lasagna taste – the savory meat, the tangy tomatoes, that hint of cheesy goodness – without any of the layering drama.
Pure Comfort Food Bliss: It’s like a warm hug in a bowl, exactly what you need on a chilly evening or when you just need a little something special.
Crowd-Pleaser: Kids and adults alike adore this soup. It has all the familiar flavors that make everyone happy.
Easy to Tweak: Feeling adventurous? Swap out the beef, add extra veggies, or spice it up! It’s super forgiving.

Ingredients for the Perfect Lasagna Soup

Alright, let’s talk about what makes this lasagna soup recipe so darn good. It’s all about these simple, hearty components coming together perfectly. You’ll want to grab:

1 pound ground beef (I like to break it up nicely)
1 large onion, chopped up small
2 cloves garlic, minced super fine
1 (28 ounce) can crushed tomatoes (the good stuff!)
1 (15 ounce) can tomato sauce (for that classic saucy flavor)
4 cups beef broth (or vegetable broth if you’re going meatless!)
1 teaspoon dried basil (essential for that Italian flair!)
1 teaspoon dried oregano (pairs perfectly with basil)
1/2 teaspoon salt (or to your taste!)
1/4 teaspoon black pepper (just a little kick)
1 cup lasagna noodles, broken into pieces (trust me, breaking them is key!)
1 cup ricotta cheese (for that creamy dollop on top)
1/4 cup grated Parmesan cheese (because cheese makes everything better)
1 egg (this helps bind our ricotta topping)
1/4 cup chopped fresh parsley (for a pop of green and freshness)

How to Make This Lasagna Soup Recipe

Making this lasagna soup is honestly a breeze, and it tastes like you spent hours on it. Let’s get this cozy soup bubbling! It’s almost as easy as whipping up a batch of homemade wonton soup!

Sautéing Aromatics and Browning Meat

First things first, grab a big pot or a Dutch oven. Toss in your ground beef and cook it over medium-high heat until it’s all nicely browned. Don’t forget to drain off any extra grease – nobody wants a greasy soup base! Now, throw in your chopped onion and let it soften up for about 5 minutes. Then, give it a sniff – add your minced garlic and cook for just another minute until it smells amazing. Careful not to burn it!

Building the Flavorful Broth

Okay, time to create that delicious soup base! Pour in your crushed tomatoes, tomato sauce, and that lovely beef broth. Give it all a good stir, and then toss in your dried basil, oregano, salt, and pepper. I like to let it come up to a nice, rolling boil. This is where all those amazing flavors start to meld together beautifully.

Cooking the Lasagna Noodles

Now for the fun part – the lasagna noodles! Add those broken pieces right into the boiling broth. You’ll want to cook them according to the package directions, or until they’re perfectly al dente. This means they should be tender but still have a tiny bit of bite to them. Nobody likes mushy noodles in their soup, right?

Preparing the Ricotta Topping

While those noodles are doing their thing, let’s whip up the creamy topping. In a small bowl, you’re just going to combine the ricotta cheese, grated Parmesan, one egg, and that fresh parsley. Give it a good mix until it’s nice and smooth. This little dollop adds the perfect creamy, cheesy finish to your soup.

Serving Your Lasagna Soup

And there you have it! Ladle the hot, steaming soup into bowls. Then, top each serving with a generous spoonful of that lovely ricotta mixture. A little extra sprinkle of fresh parsley or basil on top is always a good idea for a final flourish!

Tips for the Best Lasagna Soup

You know, what really makes this lasagna soup sing is paying just a little attention to a few details. My absolute favorite trick? Using good quality crushed tomatoes – they make a world of difference in the depth of flavor, much like the secret to a fantastic homemade tomato sauce. Also, don’t skimp on browning that meat properly; it adds a fantastic savory note that you just can’t get otherwise. And breaking those noodles is a must! Seriously, just snap them into thirds or quarters before they go in. Trust me, these little things elevate it from good soup to *amazing* soup!

Variations for Your Lasagna Soup Recipe

This lasagna soup is pretty amazing as is, but you know me, I love to play around! Feeling like a change? You can totally switch up the meat – Italian sausage is fantastic in here, giving it a little spicy kick. Or, if you want something lighter, try ground turkey! Don’t forget to load it up with extra veggies like spinach, zucchini, or bell peppers when you add the tomatoes. For a vegetarian twist, just skip the beef and use vegetable broth – it’s still incredibly satisfying!

Storage and Reheating Instructions

Got leftovers? Lucky you! Store any leftover lasagna soup in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth or water if it’s gotten a little thick. Honestly, it tastes almost as good the next day!

Frequently Asked Questions about Lasagna Soup

Got questions about this super cozy lasagna soup? I’ve got you covered! It’s one of those dishes that always sparks a few queries, but don’t worry, it’s pretty straightforward. Much like my cheeseburger soup, it’s a real weeknight hero!

Can I make this lasagna soup recipe ahead of time?

Oh, absolutely! This lasagna soup is fantastic for making ahead. You can prepare it up to the point of adding the noodles, then store the broth mixture in the fridge. Cook the noodles just before serving to keep them from getting mushy. It’s a great way to save time!

What are the best noodles for lasagna soup?

For this recipe, breaking up regular lasagna noodles is the absolute best way to go. You want those bite-sized pieces that cook right in the soup! Just snap them into thirds or quarters. They soak up all that yummy broth flavor as they cook.

How can I make this lasagna soup recipe vegetarian?

Easy peasy! Just skip the ground beef and use a good quality vegetable broth instead of beef broth. You’ll still get all that amazing tomato and herb flavor. You can also add extra veggies like spinach or mushrooms for more substance!

Can I freeze lasagna soup?

You can! The soup base freezes really well. Just let it cool completely and store it in an airtight container. However, I’d recommend cooking the noodles fresh after thawing and reheating, as they can get a bit soft and mushy if frozen in the soup itself.

Nutritional Information (Estimated)

Just a heads-up, these numbers are a ballpark estimate, of course! So, one serving of this glorious lasagna soup will likely clock in around 450 calories. You’re looking at about 25g of fat, with 10g of that being saturated, 35g of carbs, and a solid 25g of protein to keep you satisfied. Remember, this can totally change depending on the exact brands you use and how much of that yummy ricotta topping you add!

Lasagna Soup

Author: ferecipe.com
Total Time: 45 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and flavorful soup that captures the essence of lasagna in a comforting bowl.

Ingredients

Scale

1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup lasagna noodles, broken
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1/4 cup chopped fresh parsley

Instructions

In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain off any excess grease.
Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the basil, oregano, salt, and pepper. Bring the mixture to a boil.
Add the broken lasagna noodles and cook according to package directions, or until al dente.
While the noodles cook, in a small bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
Ladle the soup into bowls. Top each serving with a dollop of the ricotta mixture.

Notes

For a vegetarian option, omit the ground beef and use vegetable broth.
Add a pinch of red pepper flakes for a little heat.
Garnish with extra fresh parsley or basil before serving.

Prep Time: 15 min
Cook Time: 30 min
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 12g
Sodium: 1200mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 90mg

Keywords: lasagna soup, italian soup, pasta soup, comfort food, easy soup recipe