What draws me to this lasagna soup is how it transforms all those flavors I love from the baked dish into a lively, spoonable form. It’s like a warm blanket with layers of tomato, cheese, and herbs that you can eat with a spoon. Plus, it’s a one-pot wonder, which makes cleanup a breeze after a chaotic day.
Why this soup keeps calling me back
It’s the kind of comfort that hits all the right notes—rich, savory, and just a little nostalgic. The way the cheese stretches with each spoonful, the zesty tomato base, and the tender noodles make every bowl a small celebration. Plus, it’s flexible—add more spice or veggies, make it lighter or heartier. It’s quick, cozy, and always feels like a warm hug after a long day.
Breaking down the key ingredients
- Crushed tomatoes: They give the soup its vibrant red color and rich tomato flavor—look for low-sodium if you want control over salt.
- Ground meat: Adds hearty protein; turkey is leaner but beef offers more richness—swap based on your mood.
- Lasagna noodles: Broken into smaller pieces, they soak up the broth and mimic lasagna layers—use gluten-free if needed.
- Cheese: A generous handful of shredded mozzarella melts into gooey goodness—parmesan adds sharpness.
- Fresh basil: Bright, aromatic, and a sprinkle right before serving makes the flavors pop—try oregano for a different twist.
- Broth: Beef, chicken, or veggie—choose what suits your mood or what you have on hand.
Tools of the trade for lasagna soup
- Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
- Wooden spoon: For stirring without scratching the pot.
- Chef’s knife: Chopping vegetables and herbs efficiently.
- Measuring cups and spoons: Ensuring accurate seasoning and broth ratios.
- Ladle: Serving portions easily and neatly.
Step-by-step to a comforting bowl of lasagna soup
Step 1: Gather your ingredients and prep the vegetables: chop onions, garlic, and carrots. Set aside.
Step 2: In a large pot, heat olive oil over medium heat (about 160°C/320°F). Add onions and garlic, cook until fragrant and translucent—about 5 minutes.
Step 3: Add the ground beef or turkey, cook until browned, breaking it apart with a spoon—about 7 minutes. If it sticks, a splash of water or broth can help.
Step 4: Pour in crushed tomatoes, broth, and seasonings. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Step 5: Add broken lasagna noodles directly into the soup, cook until al dente—about 10 minutes. Stir often so noodles don’t stick.
Step 6: Taste and adjust seasonings. Serve hot, topped with shredded cheese and fresh basil.
Step 7: Let the soup rest for 5 minutes before serving to meld flavors and cool slightly.
Cooking checkpoints and tips
- Noodles: Make sure they are just al dente, as they will continue to soften in the soup.
- Seasoning: Taste the broth before adding cheese; it should be savory and well-balanced.
- Color: Look for a rich, deep red from the tomatoes and a fragrant aroma from the herbs.
Common mistakes and how to fix them
- Too thick or starchy from overcooked noodles.? Add more broth if the soup is too thick, stirring gently to incorporate.
- Under-seasoned broth.? Reduce heat and stir in a splash of water or broth to loosen.
- Noodles overcooked and mushy.? Taste and add salt or herbs to balance flavors.
- Soup too salty.? Remove from heat earlier and test noodles for perfect al dente.
- Noodles sticking to the bottom.? Dilute with a little water or broth and adjust seasoning.
Lasagna Soup
Ingredients
Equipment
Method
- Chop the onion, garlic, and carrot into small, uniform pieces and set aside.
- Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering, and add the chopped onions and garlic. Cook until fragrant and translucent, about 5 minutes, stirring occasionally.
- Add the ground meat to the pot, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 7 minutes. Drain excess fat if needed.
- Stir in the diced carrots and cook for another 2 minutes, allowing them to soften slightly and sweeten.
- Pour in the crushed tomatoes and broth, stirring well to combine. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Once simmering, add the broken lasagna noodles directly into the soup. Stir gently to prevent sticking and cook until al dente, about 10 minutes, stirring occasionally.
- Taste the soup and adjust seasoning if needed, ensuring a savory, well-balanced broth.
- Ladle the hot soup into bowls, then sprinkle generously with shredded mozzarella and Parmesan cheese, followed by chopped fresh basil.
- Serve immediately while bubbling hot, with extra basil or cheese on top if desired. Enjoy the comforting, cheesy goodness!
Notes
Hi, I’m Madison Lane, the cook, recipe creator, and heart behind this kitchen. Food has been part of my life for as long as I can remember. Some of my earliest memories are of standing beside my dad while he cooked, watching him move comfortably around the kitchen, tasting sauces, and explaining why patience mattered just as much as seasoning.
