Lasagna Soup isn’t just a shortcut—it’s a way to capture the essence of lasagna without all the layering. I love how it combines the heartiness of pasta and cheese with the bright acidity of tomatoes in a single bowl. It’s a dish that feels like a warm hug, especially on a day when comfort food is the only plan.
Why I Keep Coming Back to This Soup
It’s quick, forgiving, and always hits the spot. The flavors meld beautifully after a short simmer, making it perfect for busy nights. Plus, it’s endlessly adaptable—whatever’s in the fridge can find a home in this soup.
Inside the Bowl: What’s in Your Soup?
- Ground beef: I like mine juicy, so I don’t overcook it. Swap with turkey if you prefer leaner—just add a splash of oil.: Provides hearty flavor and protein, grounding the soup.
- Crushed tomatoes: Bright, slightly sweet, with a hint of acidity—perfect for that rich, tomatoey base. Use good-quality canned for depth.: The backbone of the flavor.
- Lasagna noodles: Broken into chunks, they soak up the broth—think of it as pasta in disguise. Use traditional or gluten-free as you like.: Adds familiar texture and makes the soup feel substantial.
- Mozzarella & Parmesan: Melty, gooey, and salty—cheese makes all the difference. Substitute with vegan cheese if needed.: Tops the soup with cheesy, gooey goodness.
- Garlic & onion: Aromatic essentials that make the broth sing. Feel free to add a pinch of fennel or basil for extra flair.: Builds layers of flavor from the base up.
- Beef broth: The savory heart of the soup. Use homemade if you have it, or a good-quality store-bought.: Gives richness and depth.
Tools of the Trade for a Perfect Bowl
- Large heavy-bottomed pot: For even heat and ample space to simmer ingredients.
- Wooden spoon: Stirring and breaking up the meat—without scratching your pot.
- Measuring cups and spoons: Ensuring the right balance of liquids and seasonings.
- Ladle: Serving the soup in generous, manageable portions.
Step-by-step Magic for a Hearty Bowl
Step 1: Gather all your ingredients. You’ll need ground beef, lasagna noodles, crushed tomatoes, beef broth, garlic, onion, and plenty of cheese.
Step 2: In a large pot, sauté chopped onion and minced garlic in a splash of olive oil until fragrant and translucent, about 3-4 minutes.
Step 3: Add ground beef to the pot. Cook until browned, breaking it apart with your spoon. Drain excess fat if necessary.
Step 4: Pour in crushed tomatoes and beef broth. Bring to a simmer, then add broken lasagna noodles. Cook until tender, about 10 minutes.
Step 5: Taste and adjust seasoning with salt, pepper, and a pinch of crushed red pepper for a little heat.
Step 6: Ladle into bowls, top generously with shredded mozzarella and Parmesan. Serve hot.
Cooking with Confidence: Top Tips and Tricks
- Noodles should be just tender but not mushy—test a strand for perfect bite.
- Keep an eye on the soup as it simmers; you want a gentle boil, not a raging one.
- Taste before adding seasoning; the broth should be rich but balanced.
- If the soup looks too thick, splash in a little more broth or water.
Common Pitfalls and How to Dodge Them
- Adding too much salt at once.? FORGOT to adjust seasoning? Taste the broth before serving and add salt or herbs as needed.
- Overcooking the noodles.? DUMPED too much pasta? Use less or add a splash of water to loosen.
- Burning garlic.? OVER-TORCHED the garlic? Rinse your pan, start fresh with new garlic and oil.
- Boiling too vigorously.? Neglected to check the broth? Keep it at a gentle simmer, not a boil.
Lasagna Soup
Ingredients
Equipment
Method
- Gather all your ingredients: ground beef, crushed tomatoes, beef broth, lasagna noodles, garlic, onion, and cheeses.
- In a large heavy-bottomed pot, sauté chopped onion and minced garlic in a splash of olive oil over medium heat until fragrant and translucent, about 3-4 minutes. The onion should be soft and slightly golden, and the garlic aromatic.
- Add the ground beef to the pot, breaking it apart with your wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
- Pour in the crushed tomatoes and beef broth, stirring to combine. Bring the mixture to a gentle simmer, letting the flavors meld for about 5 minutes. You’ll notice the broth turning a rich, red hue and smelling savory.
- Add the broken lasagna noodles into the simmering broth, stirring gently. Cover the pot and cook until the noodles are tender, about 10 minutes, stirring occasionally to prevent sticking.
- Taste the soup and adjust seasoning with salt, pepper, or a pinch of crushed red pepper if you like some heat. The broth should be flavorful and well-balanced.
- Ladle the hot soup into bowls, then generously sprinkle with shredded mozzarella and Parmesan cheeses. The cheese will melt slightly into the hot broth, creating a gooey, cheesy topping.
- Serve immediately while hot, enjoying the comforting aroma and hearty textures. This dish is perfect for cozy nights and can be customized with your favorite herbs or additional vegetables.
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