Description
This lasagna soup delivers all the classic Italian flavors of lasagna—rich tomato broth, melty cheese, and tender noodles—in a cozy, one-pot meal that’s perfect for rainy day dinners. It’s quick, easy, and endlessly adaptable for family or guests.
Ingredients
Scale
- 1 lb ground beef or Italian sausage
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes (fire-roasted preferred)
- 4 cups low-sodium chicken or vegetable broth
- 2 tbsp tomato paste
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 8 oz lasagna noodles, broken into bite-sized pieces (or substitute farfalle, rigatoni, or rotini)
- 1 cup ricotta cheese (or cottage cheese blended until smooth)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: Spinach or kale (a handful)
- Optional: Use turkey or chicken instead of beef
- Optional: Swap gluten-free pasta for regular noodles
- Optional: Try dairy-free cheese blends
- Optional: Top with fresh basil or a drizzle of olive oil
Instructions
- Heat a large soup pot over medium-high heat. Add ground beef or Italian sausage, breaking it up with a spoon. Cook until browned and slightly crispy around the edges, about 5-7 minutes. Drain excess fat if needed.
- Add diced onion and garlic. Sauté until translucent and fragrant, about 2-3 minutes. Add diced bell pepper if using, and cook another 2 minutes.
- Stir in tomato paste and let it toast for about 1 minute. Add crushed tomatoes, diced tomatoes, broth, basil, oregano, thyme, and red pepper flakes. Season with salt and pepper.
- Bring soup to a gentle boil, then reduce to a simmer. Cover and let flavors meld for 15-20 minutes, stirring occasionally. If adding greens like spinach or kale, toss them in for the last 5 minutes.
- Break lasagna noodles into bite-sized pieces. Cook them directly in the soup for 8-10 minutes, or boil separately and add just before serving for firmer noodles. Stir frequently.
- In a small bowl, mix ricotta (or blended cottage cheese), mozzarella, Parmesan, and chopped parsley. Season with a pinch of pepper.
- Ladle soup into bowls. Top each with a generous scoop of cheese mixture and sprinkle with extra parsley or fresh basil. Serve hot.
Notes
For best results, use high-quality canned tomatoes. Cook noodles separately for firmer texture if making ahead. Adapt with turkey, chicken, or vegetarian options. Soup thickens as it sits—add extra broth when reheating. Cheese topping can be made with blended cottage cheese for extra creaminess. Store noodles separately to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 2 cups per serving
- Calories: 425
- Sugar: 8
- Sodium: 900
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 6
- Protein: 25
Keywords: lasagna soup, comfort food, rainy day dinner, easy soup, Italian soup, one-pot meal, cheesy soup, family dinner, weeknight recipe