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Lasagna Soup
This hearty homemade lasagna soup is creamy, cheesy, and meaty. The perfect comfort dish on a cold evening.
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Lasagna soup delivers ultimate heartiness, flavor, and warmth on a cold evening. Creamy, cheesy, and meaty like lasagna should be, ladle all the goodness of traditional layers of lasagna in a delicious soup. Simmer and sip this comforting family classic.
Lasagna soup is a winner any night of the week because it practically makes itself. Ready in less than an hour - and most of that is time spent simmering on the stove, melding all the sumptuous flavors together. Simple, savory, satisfying, and sure to warm your soul
.There’s something immensely comforting in the familiar flavors of lasagna: Italian seasonings, meat, cheeses, and red sauce, or in this case: broth. Lasagna soup is as wholesome as its predecessor and tastes equally mouthwatering with garlic bread or garlic knots.
Lasagna Soup Ingredients
- Laura’s Lean Ground Beef
- Yellow onion
- Better Than Bouillon Roasted Beef Base
- Worcestershire sauce
- Minced garlic
- Red pepper flakes (optional)
- Pasta sauce
- Chicken broth
- Crushed tomatoes
- Tomato paste
- Balsamic vinegar
- Granulated sugar
- Dried basil
- Dried parsley
- Italian seasoning
- Garlic salt
- Ground white pepper
- Salt
- Whole bay leaf
- Uncooked lasagna noodles
- Heavy whipping cream
- Mozzarella cheese
- Parmesan cheese
- Ricotta cheese
- Fresh Basil
The ingredient list may seem long upon first look, but it’s largely seasonings that are already in your pantry. Though lasagna soup is not served in layers, it lacks no layers of flavors. Spices and herbs flavor the fragrant broth, the meat is well seasoned, and all are simmered together with cream.
Three kinds of cheese and fresh basil garnish the scrumptious soup. Mozzarella, parmesan, and ricotta melt right on top of the hot soup. Every hearty spoonful will be cheesy and meaty, lifted with the fresh basil.
How to Make Lasagna Soup
FIRST STEP: In a 6-quart Dutch oven over medium heat add the ground beef. Cook until no longer pink. Drain grease and return beef to the dutch oven. Add onion, Better Than Bouillon Roasted Beef Base, Worcestershire sauce, minced garlic, and red pepper flakes. Cook until the onion is soft, about 5-7 minutes.
SECOND STEP: Add pasta sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, Italian seasoning, garlic salt, white pepper, salt, and the whole bay leaf. Stir together until all ingredients are well combined.
THIRD STEP: Bring the sauce to a boil. Add 1-inch pieces of lasagna noodles and stir together. Turn down heat to low and let simmer uncovered for 30 minutes. Noodles should be soft and ready to eat at the 30-minute mark.
FOURTH STEP: Discard bay leaf. Add heavy cream while stirring the mixture. Let simmer an additional 3-4 minutes.
FIFTH STEP: Scoop soup into individual bowls. Top each individual bowl of soup with mozzarella cheese, parmesan cheese, a spoonful of ricotta cheese, and fresh basil.
SIXTH STEP: Serve immediately.
Cooking Tips
Substitute meat based on your own preferences. Try Italian sausage or a blend of sausage and beef. Use ground turkey to cut fat.
Try romano cheese instead of parmesan (or add it and make it a four-cheese garnish!).
Mix the cheeses together beforehand to make serving even easier.
Farfalle (bowtie), campanelle, or mafalda would be excellent options for the noodles as well and will cook faster (about 15 minutes).
Storing this Recipe
If you’re not likely to finish the soup in one evening, you may want to cook the lasagna noodles separately and add to individual servings. The remaining noodles can be saved, tossed with a little oil, and added to leftovers to prevent soggy noodles.
Lasagna soup freezes well without the pasta or cheese added. Cook noodles on their own, then toss with oil to prevent sticking and freeze separately from the soup. The cheeses can also be frozen individually. Ricotta cheese does change texture due to its high water content, however, it shouldn’t make a significant difference to the soup.
Lasagna Soup
This hearty homemade lasagna soup is creamy, cheesy, and meaty. The perfect comfort dish on a cold evening.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Ingredients
INGREDIENTS FOR THE SOUP:
- 1 lb Laura’s Lean Ground Beef
- 1 yellow onion finely diced
- 2 tbsp Better Than Bouillon Roasted Beef Base
- 1 tsp Worcestershire sauce
- 1 tbsp minced garlic
- ¼ tsp red pepper flakes optional
- 1 24- oz pasta sauce
- 8 cups chicken broth
- 1 14- oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp balsamic vinegar
- 2 tsp granulated sugar
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tbsp Italian seasoning
- 1 tbsp garlic salt
- ½ tsp ground white pepper
- 2 tsp salt
- 1 whole bay leaf
- 12 uncooked lasagna noodles broken into 1 inch pieces
- ½ cup heavy whipping cream let sit out 10 minutes prior to adding in
FOR THE GARNISH
- Mozzarella cheese shredded
- Parmesan cheese shredded
- Ricotta cheese
- Fresh Basil chopped
Instructions
- In a 6 quart dutch oven over medium heat add the ground beef. Cook until no longer pink. Drain grease and return beef to the dutch oven. Add onion, Better Than Bouillon Roasted Beef Base, Worcestershire sauce, minced garlic, and red pepper flakes. Cook until the onion is soft, about 5-7 minutes.
- Add pasta sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, Italian seasoning, garlic salt, white pepper, salt, and the whole bay leaf. Stir together until all ingredients are well combined.
- Bring the sauce to a boil. Add 1 inch pieces of lasagna noodles and stir together. Turn down heat to low and let simmer uncovered for 30 minutes. Noodles should be soft and ready to eat at the 30 minute mark.
- Discard bay leaf. Add heavy cream while stirring the mixture. Let simmer an additional 3-4 minutes.
- Scoop soup into individual bowls. Top each individual bowl of soup with mozzarella cheese, parmesan cheese, a spoonful of ricotta cheese, and fresh basil.
- Serve immediately.
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Nutrition
Calories: 376kcal | Carbohydrates: 46g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 3211mg | Potassium: 981mg | Fiber: 4g | Sugar: 10g | Vitamin A: 765IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 4mg
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