Lasagna Soup

Introduction

Lasagna Soup is the ultimate weeknight comfort food, capturing all the rich, savory flavors of traditional baked lasagna without the fuss of layering and baking. This deconstructed classic delivers tender pasta, robust tomato sauce, seasoned meat, and a creamy ricotta topping, all in a warm, satisfying bowl. Originating from the brilliant idea of streamlining complex Italian dishes, this soup has become a viral sensation for its speed and incredible taste. It’s perfect for chilly evenings and provides the hearty satisfaction of a full meal in under an hour.

Ingredients

1 tablespoon (15 ml) olive oil
1 pound (450 g) Italian sausage or lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon (5 ml) dried Italian seasoning
1/2 teaspoon (2.5 ml) dried oregano
1 (28 ounce / 794 g) can crushed tomatoes
6 cups (1.4 L) low-sodium chicken or beef broth
6 ounces (170 g) lasagna noodles, broken into bite-sized pieces
Salt and freshly ground black pepper to taste
1/2 cup (120 g) whole milk ricotta cheese
1/4 cup (25 g) grated Parmesan cheese, plus extra for garnish
2 tablespoons fresh basil or parsley, chopped (for garnish)

Step-by-step Preparation

Brown the Meat and Aromatics (5-7 minutes): Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until fully browned. Drain excess grease. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic, Italian seasoning, and oregano, cooking for 1 minute until fragrant.
Simmer the Base (15 minutes): Pour in the crushed tomatoes and the broth. Bring the mixture to a rolling boil, then reduce the heat immediately to low and let it simmer, covered, for 15 minutes to allow the flavors to meld. Season generously with salt and pepper. Tip: Use a high-quality canned tomato for a richer flavor base.
Cook the Pasta (8-10 minutes): Increase the heat back to medium. Add the broken lasagna noodle pieces to the simmering broth. Cook the noodles uncovered for 8 to 10 minutes, or until they are perfectly al dente. Important Tip: Do not overcook the noodles, as they will continue to absorb liquid even after the heat is turned off, making the soup overly thick.
Prepare the Cheesy Topping: While the soup is cooking, combine the ricotta cheese and 1/4 cup of grated Parmesan cheese in a small bowl. Season lightly with salt and pepper. Set aside.
Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Garnish with fresh chopped basil and an extra sprinkle of Parmesan cheese.

Nutritional Information

Lasagna Soup is surprisingly healthy, offering a balanced mix of carbohydrates, protein, and vegetables. Based on six servings, one bowl typically contains approximately 450-500 calories, 30g of protein, and 15g of fat (depending on the leanness of the meat used). The crushed tomatoes provide high levels of lycopene, a powerful antioxidant, while the broth base ensures good hydration. For a lower-fat option, substitute ground turkey for beef or sausage.

Storage

Leftover Lasagna Soup can be stored in an airtight container in the refrigerator for up to 3 days. However, the lasagna noodles will continue to absorb the broth upon cooling, resulting in a much thicker consistency. For best results, consider cooking the lasagna noodles separately and adding them to the soup bowl just before serving. If storing the soup with the noodles already in it, you may need to add a splash of extra broth or water when reheating. Reheat gently on the stovetop or in the microwave until warmed through.

Conclusion

This Lasagna Soup recipe delivers all the comfort and complexity of its baked cousin with unmatched speed. It’s a guaranteed family favorite. We love serving it alongside a fresh Caesar salad and a thick slice of crusty garlic bread for dipping. For variations, consider making it vegetarian by using lentils or mushrooms instead of meat, or adding a splash of heavy cream at the end for an extra rich, decadent finish.