There’s something irresistibly comforting about lasagna, but sometimes you want all those rich flavors without the fuss of assembling layers. That’s where this best lasagna soup shines. It captures the essence of classic lasagna in a warm, cozy bowl that's perfect for chilly evenings or anytime you crave a hearty meal.
Making this lasagna soup is straightforward, and it fills your kitchen with an inviting aroma that promises deliciousness. Whether you’re cooking for family or meal prepping for the week, this soup is sure to become a staple in your recipe collection.
Why You'll Love This Recipe
- All the classic lasagna flavors in a quick, easy soup form.
- Hearty and filling, perfect for warming up on cold days.
- Uses simple pantry staples and common ingredients.
- Customizable with your favorite cheeses and herbs.
- Ready in under an hour, great for busy weeknights.
Ingredients
Gather these ingredients to create a rich, flavorful lasagna soup that’s satisfying from the first spoonful.
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 pound Italian sausage, casings removed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 8 no-boil lasagna noodles, broken into 2-inch pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories: Approximately 420 per serving
How to Make Best Lasagna Soup
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and Italian sausage, breaking up the meat with a spoon, and cook until browned and cooked through, about 7-8 minutes.
- Stir in the diced onion, cooking until softened and translucent, about 4 minutes. Add the minced garlic, dried oregano, basil, and crushed red pepper flakes; cook for another minute until fragrant.
- Pour in the crushed tomatoes and beef broth, stirring to combine. Season with salt and black pepper to taste. Bring the soup to a simmer.
- Add the broken lasagna noodles to the pot. Simmer uncovered for 15-18 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Once the noodles are cooked, reduce heat to low. Ladle the soup into bowls, topping each with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, and grated Parmesan. Garnish with fresh basil leaves and serve immediately.
Tips for the Best Results
- Use no-boil lasagna noodles to save time, but break them up for easy soup integration.
- Brown the meat well to develop rich flavor before adding liquids.
- Adjust the crushed red pepper flakes to control the heat level to your liking.
- For a vegetarian version, substitute meat with sautéed mushrooms and use vegetable broth.
- Stir gently after adding cheese toppings to keep them creamy and not fully melted for texture contrast.
Storage and Reheating
Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb broth, so the soup may thicken; add a splash of broth or water when reheating to loosen it up.
You can freeze the soup for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating gently on the stove over low heat, stirring occasionally to prevent sticking.
Frequently Asked Questions
Can I use regular lasagna noodles instead of no-boil?
Yes, but you’ll need to cook the regular lasagna noodles separately until al dente, then add them to the soup just before serving to prevent them from becoming mushy.
Is this soup spicy?
The recipe includes crushed red pepper flakes to add a mild heat, but you can omit or reduce them to keep the soup mild if preferred.
Can I make this soup ahead of time?
Absolutely! It tastes great the next day as the flavors meld. Just store it properly in the fridge and reheat gently before serving.
What cheese works best for topping lasagna soup?
Ricotta adds creaminess, mozzarella provides meltiness, and Parmesan adds sharpness. Using all three creates a balanced, authentic flavor.