lasagna soup
You know those nights when a craving hits, but the thought of assembling a full-blown lasagna just feels… daunting? Yeah, me too. That’s exactly how this incredible lasagna soup came into my life. It’s like all the best parts of lasagna – the rich tomato sauce, the creamy ricotta, the savory Italian sausage, and those Little Bites of pasta – all come together in a hug in a bowl. Seriously, this is my absolute go-to when I want something deeply satisfying without spending hours in the kitchen. It’s the kind of meal that just makes everything feel a little bit better, especially when the weather turns chilly. My family devours it, and honestly, it’s a lifesaver on busy weeknights when I still want something homemade and delicious. Forget complicated layering; this lasagna soup is pure comfort food, simplified.
What is Lasagna soup?
So, what exactly is Lasagna Soup? Think of it as all the glorious flavors and textures of a classic baked lasagna, but deconstructed and simmered into a hearty, comforting soup. Instead of layering pasta sheets with sauce and cheese, we’re bringing those elements together in a rich, savory broth. It’s essentially a robust tomato and meat sauce base, infused with classic Italian herbs, then studded with crumbled Italian sausage, tender pasta, and finished off with dollops of creamy ricotta and a sprinkle of Parmesan cheese. It’s the essence of lasagna, captured in a soup form. No more waiting for the oven, no more fussy assembly – just pure, unadulterated lasagna goodness that’s ready in a fraction of the time. It’s pretty much genius, if I do say so myself!
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll adore this lasagna soup? Let’s talk flavor first – it’s absolutely phenomenal. You get that deep, comforting taste of slow-simmered tomatoes, savory Italian sausage, and a whisper of garlic and herbs that just makes your taste buds sing. It’s rich and satisfying without being heavy. Then there’s the sheer simplicity of it all. I’m talking about getting a dish this delicious on the table in under an hour, most of which is hands-off simmering time. That’s music to my ears on a busy Tuesday, isn’t it? Plus, it’s surprisingly budget-friendly! You’re using pantry staples and common ingredients that don’t break the bank, which is always a win in my book. And versatility? You bet! This soup is fantastic as is, but it’s also a perfect canvas for adding extra veggies or even trying different types of pasta. What I love most about this recipe is that it delivers all the comforting nostalgia of a traditional lasagna without any of the fuss. It’s a shortcut to deliciousness that never disappoints.
How do I make lasagna soup?
Quick Overview
The magic of this lasagna soup lies in its straightforward approach. We’ll start by browning some flavorful Italian sausage, then build a rich tomato broth by sautéing aromatics and simmering them with crushed tomatoes and broth. We’ll cook pasta right in the soup, making it incredibly easy, and then the best part: finishing it off with creamy dollops of ricotta and a generous sprinkle of Parmesan. It’s a one-pot wonder that brings all the beloved lasagna components together in a soul-warming bowl. Trust me, this is even easier than you imagine!
Ingredients
For the Hearty Base:
1 tablespoon olive oil
1 pound Italian sausage (mild or spicy, your preference!) – casing removed
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for a little kick!)
1 (28 ounce) can crushed tomatoes
4 cups chicken or vegetable broth
1 cup water
Salt and freshly ground Black Pepper, to taste
For the Pasta & Finish:
1 cup small pasta, like ditalini, elbow macaroni, or small shells
1/2 cup shredded mozzarella cheese (optional, for extra cheesiness)
Ricotta cheese, for dolloping
Fresh basil or parsley, chopped, for garnish
Step-by-Step Instructions
Step 1: Brown the Sausage and Sauté Aromatics
Grab a large pot or Dutch oven and heat the Olive Oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until nicely browned, about 5-7 minutes. Drain off most of the excess grease, leaving a little bit for flavor. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant. The smell at this point is just divine!
Step 2: Build the Tomato Base
Pour in the crushed tomatoes, chicken or vegetable broth, and water. Stir everything together, scraping up any browned bits from the bottom of the pot – that’s where all the flavor is! Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently bubble away for at least 20 minutes. This allows all those wonderful flavors to meld together. Season with salt and pepper to your liking. Taste it and adjust – that’s the beauty of making it yourself!
Step 3: Cook the Pasta
Turn the heat back up to medium and bring the soup to a rolling boil. Add the small pasta to the pot. Cook according to the pasta package directions, stirring occasionally to prevent sticking, until the pasta is al dente – tender but still with a slight bite. This usually takes about 8-10 minutes for small pasta shapes. If you’re adding mozzarella, stir it in during the last minute of cooking the pasta until melted and gooey.
Step 4: Serve and Garnish
Ladle the hot lasagna soup into bowls. Now for the best part: add a generous dollop of ricotta cheese right into the center of each bowl. The creamy ricotta will slowly melt into the hot soup, creating those beautiful, lasagna-like swirls. Sprinkle with fresh chopped basil or parsley for a burst of freshness and color. You can also add a little extra grated Parmesan cheese if you like. Serve immediately and prepare for smiles all around!
What to Serve It With
This lasagna soup is practically a meal in itself, but I love to pair it with a few things to make the meal even more special. For a simple, cozy breakfast (yes, I sometimes have it for breakfast, don’t judge!), a crusty piece of garlic bread is divine for sopping up every last drop of that rich broth. For a more traditional brunch or a light lunch, a simple side salad with a lemon vinaigrette is perfect. It cuts through the richness of the soup beautifully. If you’re serving this as a hearty main course for dinner, a more substantial salad or even some roasted vegetables like broccoli or asparagus would be lovely. My kids also go crazy for it with cheesy garlic breadsticks – they’re like little edible spoons for the soup! And for a really comforting snack, just a bowl of this soup with a good book and a cozy blanket is pure bliss.
Top Tips for Perfecting Your Lasagna Soup
I’ve made this lasagna soup more times than I can count, and over the years, I’ve picked up a few little tricks that I think really make a difference. First, don’t skimp on browning the sausage really well; that caramelized bit adds a depth of flavor you just can’t get otherwise. When you’re sautéing the onions and garlic, cook them until they’re nice and soft, not just until they’re slightly translucent. This releases their sweetness and makes the broth even richer. For the broth, I like to use a good quality chicken broth, but if you’re going vegetarian, a robust vegetable broth works just as well. Just make sure it’s flavorful! Now, about the pasta: I always use a small shape, and I add it directly to the soup. This is a game-changer for ease, but remember not to overcook it. You want it al dente, as it will continue to soften slightly in the hot soup. If you’re making this ahead, cook the pasta separately and add it just before serving to prevent it from getting mushy – that’s a lesson I learned the hard way once! And for the ricotta, use whole milk ricotta if you can; it’s much creamier and richer. Sometimes, I’ll even stir a little bit of grated Parmesan into the ricotta before dolloping it for an extra cheesy kick. Feel free to add extra veggies too – some spinach wilted in at the end or some diced carrots and celery sautéed with the onions add even more goodness.
Storing and Reheating Tips
This lasagna soup is fantastic for leftovers, which makes it even more of a weeknight hero! If you have any, let it cool completely before storing. You can keep it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, so it’s often even better the next day! When you’re ready to reheat, the best method is on the stovetop. Gently heat it over medium-low heat, stirring occasionally, until it’s warmed through. If the soup has thickened up too much from the pasta absorbing liquid, you can add a splash of broth or water to loosen it up to your desired consistency. For individual portions, you can also reheat it in the microwave, stirring halfway through. If you’ve added the ricotta dollops before storing (which I usually do), they’ll be beautifully melded into the soup. If you haven’t, add a fresh dollop when reheating for that classic look and creamy texture. I don’t typically freeze this soup once it’s made, as the pasta can get a bit too soft upon thawing, but if you wanted to, you could freeze the base broth and sausage mixture without the pasta. Then, thaw it, reheat, and cook fresh pasta right in the soup. That way, you get the best of both worlds – the convenience of making ahead and the perfect texture.
Frequently Asked Questions
Final Thoughts
Honestly, this lasagna soup has become such a staple in my kitchen, and I really hope it becomes one in yours too! It’s the kind of recipe that just brings people together, warms you from the inside out, and feels like a big, comforting hug. It’s proof that you don’t need a lot of time or complicated steps to create something truly delicious and memorable. If you love the flavors of traditional lasagna but crave something quicker and easier, this is your ticket. It’s perfect for those nights when you need a little bit of comfort and a lot of flavor. I’d love to hear how yours turns out, or if you’ve tried any fun variations! Please leave a comment below and tell me all about it. Happy cooking, and enjoy every spoonful!
Easy Lasagna Soup Comfort Food
Ingredients
Main Ingredients
- 1 pound hot Italian sausage
- 1 pound ground beef
- 2 small onions, chopped about 2 cups worth
- 4 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 0.5 teaspoon crushed red pepper flakes adjust to taste
- 6 ounces tomato paste
- 2 cans (14.5 ounces each) diced tomatoes fire-roasted recommended
- 8 cups chicken broth
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 6 ounces mafalda pasta or an alternate curly pasta
For Topping
- 8 ounces ricotta cheese about 1 cup
- 2 ounces Parmesan cheese, grated about ½ cup
- 2 ounces freshly shredded Mozzarella cheese about ½ cup
Instructions
Preparation Steps
- In a large soup pot or Dutch oven, cook and crumble the sausage and ground beef over medium-high heat. Add the onions and the garlic to cook along with the meat. Sprinkle with Italian seasonings and red pepper flakes as everything cooks.
- Add the tomato paste, diced tomatoes, chicken broth, salt, and pepper. Stir and increase heat to high. When soup begins to simmer, reduce to medium-high once again and add the pasta. Stir and simmer until noodles are soft, about 8-10 minutes. Taste the broth and adjust spices as needed.
- Remove from the heat when the noodles are tender, but still chewy. While the pasta is cooking, stir together the ricotta, Parmesan, and Mozzarella in a small bowl.
- Scoop the soup into bowls and top with a generous scoop of the cheese mixture.
