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- 1 pound ground beef or Italian sausage - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 4 cups chicken or vegetable broth Lasagna soup starts with a hearty base. I love using ground beef or Italian sausage for great flavor. The onion and garlic add a sweet note, making the soup rich. Canned crushed tomatoes bring in acidity and balance. The broth rounds it all out, making it warm and comforting. - 2 teaspoons dried basil - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste Seasonings are key to this dish. I use dried basil and oregano for a classic Italian taste. A bay leaf adds depth, while salt and pepper tie everything together. These simple spices enhance the soup’s flavor without overpowering it. - 8 lasagna noodles, broken into quarters - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Fresh basil for garnish No lasagna is complete without noodles and cheese. I break lasagna noodles into quarters for easy eating. Ricotta adds creaminess, while mozzarella melts beautifully. Parmesan gives a salty boost. Finally, fresh basil makes a lovely garnish, adding color and aroma. For the full recipe, you can check out the complete guide. To start, brown the meat in a large pot or Dutch oven. Use medium heat until fully cooked. Drain any fat that collects in the pot. This helps keep the soup light. Next, add the diced onion and minced garlic. Sauté these for about 3 to 4 minutes. You want the onion to soften and smell sweet. This step adds depth to your soup. Now, stir in the crushed tomatoes and your choice of broth. I prefer chicken broth for a richer flavor, but vegetable broth works too. Add dried basil and oregano, then toss in a bay leaf. Season with salt and pepper as you like. Bring this mixture to a simmer. The aroma will be amazing! Once it's simmering, add the broken lasagna noodles. Cook these for about 10 to 12 minutes. You want the noodles to be al dente, not mushy. Remember to take out the bay leaf when the noodles are done. Reduce the heat to low and stir in the ricotta cheese. Mix until it’s well combined. This makes the soup creamy and rich. Before serving, taste the soup. Adjust the seasoning if needed. You can add more salt, pepper, or herbs. Serve the soup hot, and top with shredded mozzarella, grated Parmesan, and fresh basil leaves. It adds color and taste! Check out the Full Recipe for detailed cooking times and serving suggestions. Enjoy your comforting bowl of lasagna soup! To make lasagna soup great, focus on the noodles. You want your noodles to be al dente. This means they should have a slight bite. When you add the broken lasagna noodles to your soup, cook them for 10-12 minutes. This will keep them from getting mushy. Next, let's talk about ricotta cheese. It adds a creamy texture to the soup. Mix it in once the soup is off the heat. This helps keep it smooth and rich without cooking it too much. Spices make a big difference in your soup. Add a bit of red pepper flakes for warmth. You can also try adding a dash of paprika for depth. These spices lift the flavors and make each spoonful exciting. For garnishes, fresh basil leaves are a must. They give a pop of color and fresh taste. You might also sprinkle some extra Parmesan cheese on top. This adds a nice salty finish as well. Serving your lasagna soup well makes it more fun to eat. Use deep bowls to hold the soup. Top each bowl with extra mozzarella cheese. You can also add a few whole basil leaves for color. Garlic bread is the perfect side for this soup. Its crunch pairs well with the soft noodles. You can serve the soup with a slice of garlic bread for a complete meal. This makes every bite even better. For the full recipe, check out the Lasagna Soup Delight section. {{image_2}} You can easily make Lasagna Soup vegetarian. Start by using plant-based meat alternatives. These options taste great and give you the same texture. Try using lentils or mushrooms for added depth. Next, incorporate more vegetables. Think spinach, zucchini, or bell peppers. These veggies bring color and nutrients to your dish. For a kick of heat, add red pepper flakes. They bring warmth without overpowering. You can also experiment with different cheeses. Instead of just mozzarella, try adding provolone or goat cheese. Each cheese adds its own flavor and creaminess. If you need gluten-free options, use gluten-free lasagna noodles. They work just as well and keep the soup hearty. Another fun idea is to use zucchini or other vegetable noodles. Spiralized zucchini adds a fresh twist to the dish while keeping it light. You can find the Full Recipe to guide you through these variations. To store leftover Lasagna Soup, let it cool first. Then, place it in an airtight container. Make sure to use a container that can hold the soup without spilling. I like glass containers because they keep the soup fresh and are easy to clean. Leftover soup lasts in the fridge for about three to four days. If you think you won't eat it soon, freezing is a better option. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out any extra air to avoid freezer burn. Label the bags with the date for easy tracking. When you want to enjoy it again, remove it from the freezer. Place it in the fridge for a few hours or overnight to thaw. You can also use the microwave for quicker defrosting, but be careful not to cook it while reheating. To preserve flavor, avoid freezing the noodles in the soup. They may get mushy when thawed. Instead, cook fresh noodles when you’re ready to serve. You can reheat Lasagna Soup in two ways: the microwave or on the stovetop. If you use the microwave, heat in short bursts. Stir in between to ensure even warmth. For stovetop reheating, pour the soup into a pot over medium heat. Stir often to keep it from sticking. This method helps maintain the soup's original flavor and texture. If you added noodles, check them carefully. You want them warm but not overcooked. Cooking them too long can make them soft and mushy. Enjoy your warm and comforting bowl of Lasagna Soup! Yes, you can make Lasagna Soup in advance. Prepare it and let it cool. Store it in an airtight container in your fridge. This soup tastes even better after resting. You may want to cook the noodles separately. This keeps them from becoming too soft. Reheat the soup when you are ready to eat. To make Lasagna Soup gluten-free, swap regular noodles for gluten-free ones. You can also use spiralized zucchini or other veggie noodles. These options keep the dish light and tasty. Check the labels on your canned tomatoes and broth. Ensure they are gluten-free as well. You can add beans or legumes for extra protein. Chickpeas or cannellini beans work well. Just rinse and drain them before adding. You can also use cooked lentils for added texture. These additions make the soup heartier and more filling. Yes, Lasagna Soup is great for freezing. Portion it into freezer-safe containers. Leave some space at the top for expansion. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Add a splash of broth if it looks too thick. Lasagna Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If it develops an off smell or strange color, throw it away. Always reheat to a safe temperature before eating. Enjoy your delicious meal! For the full recipe, check the complete section above. Lasagna soup combines rich flavors and comforting textures. In this post, we covered the main ingredients, which include meat, tomatoes, and cheese, along with step-by-step cooking methods. I shared tips for perfecting the texture and enhancing the flavor. You can also enjoy variations, including vegetarian options. Remember, it stores well in the fridge and freezer. This dish is easy to make and delicious to share. Enjoy creating your own version and savor each bowl!

Lasagna Soup

Discover the ultimate comfort dish with our delicious Lasagna Soup recipe! Enjoy the rich flavors of ground beef, tomatoes, and melted cheese all in one warm bowl. Perfect for busy weeknights, this easy-to-make soup brings the comforting taste of traditional lasagna to your table. Ready to make some magic in your kitchen? Click through for the full recipe and tips that will make your Lasagna Soup a family favorite!
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Ingredients
  

1 pound ground beef or Italian sausage

1 medium onion, diced

3 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

4 cups chicken or vegetable broth

2 teaspoons dried basil

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

8 lasagna noodles, broken into quarters

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain any excess fat.

    Add the diced onion and minced garlic to the pot, cooking for about 3-4 minutes until the onion softens.

      Stir in the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, bay leaf, and season with salt and pepper. Bring to a simmer.

        Once simmering, add the broken lasagna noodles and cook for about 10-12 minutes or until the pasta is al dente. Remove the bay leaf.

          Reduce heat to low and stir in the ricotta cheese, mixing until well incorporated.

            Serve the soup hot, garnished with shredded mozzarella cheese, grated Parmesan cheese, and fresh basil leaves.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

                - Presentation Tips: Serve the lasagna soup in deep bowls, topped with extra cheese and a few whole basil leaves for a pop of color. Consider pairing with garlic bread for a complete meal experience!