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Lasagna soup is comfort in a bowl and a playful twist on classic Italian lasagna. Whenever I crave those cheesy layers but do not have time for oven baking I turn to this cozy one-pot wonder. It has all the deep tomato flavor cheesy satisfaction and hearty richness you expect from traditional lasagna with half the effort.
When I first made this lasagna soup on a cold rainy night it disappeared so quickly my family started calling it the new house favorite. Now I make a double batch and freeze half for busy weeks.
Ingredients
- Lean ground beef: Brings rich flavor and heartiness look for freshly ground with bright red color
- Ground Italian sausage: Gives spice and depth choose mild or spicy to fit your taste
- Yellow onion: Adds sweetness and structure pick firm onions with shiny skins
- Olive oil: Offers silkiness and helps the aromatics bloom use genuine extra virgin if possible
- Garlic: Gives classic Italian aroma buy plump heavy cloves
- Tomato paste: Creates thickness and robust tomato taste buy small cans with deep red color
- Marinara sauce: Shortcuts flavor choose your favorite jarred brand or homemade
- Red pepper flakes: Add a touch of heat adjust for your spice tolerance
- Fresh parsley: Brings bright herbal notes pick leaves with vivid green color
- Dried oregano and dried basil: Give savory Italian earthiness get fresh dried versions for best aroma
- Chicken broth: Forms a rich soup base low sodium lets you control saltiness
- Lasagna noodles: Mimic classic texture look for flat noodles and break into uneven pieces for a rustic feel
- Fresh spinach leaves: Bring a pop of color and vitamins look for crisp leaves with no yellowing
- Mozzarella cheese: Melts beautifully and adds creamy pulls grate fresh if possible for best melt
- Parmesan cheese: Finishes with savoriness grate it yourself for the most flavor
- Fresh basil: On top ties it all together look for large lush leaves
Instructions
- Brown the Meat:
- In a large pot over medium high heat cook the ground beef and Italian sausage until well browned stirring occasionally and breaking up with a spoon. Season evenly with salt and freshly ground black pepper as the meat cooks. Once golden and cooked through carefully drain the rendered fat and set the browned meat aside in a bowl. This searing unlocks the full depth of savory flavor and ensures no greasy texture in your broth.
- Sauté the Aromatics:
- Place the same pot back on medium heat and add the olive oil. Swirl to coat then toss in the chopped yellow onion. Stir slowly for about five minutes until the onion pieces turn translucent and start to soften. Add the minced garlic next stirring for one to two minutes until fragrant and barely golden. This slow sauté gives the soup a sweet and savory underlying base.
- Build the Broth:
- Scoop in the tomato paste and stir it into the onions and garlic. Keep stirring for about one minute so the paste darkens just a bit for deeper flavor. Now pour in the marinara sauce then sprinkle in the red pepper flakes parsley dried oregano and basil. Pour in the chicken broth and mix well until combined. Return the browned meat to the pot along with any juices. Turn the heat up and bring everything to a boil so the flavors meld.
- Cook the Pasta:
- Once boiling drop in the broken lasagna noodles. Lower the heat to medium low and simmer the soup stirring every few minutes to keep noodles from sticking to the bottom. Cook about ten to twelve minutes until the pasta is tender but not mushy.
- Finish with Greens and Cheese:
- Right when the noodles are cooked stir in the fresh spinach leaves. They will wilt quickly in the hot broth and add flavor and nutrients. Meanwhile mix together mozzarella and Parmesan cheeses in a small bowl. For best results use freshly grated cheese as it melts more beautifully.
- Serve and Top:
- Ladle the hot lasagna soup into wide bowls. Top generously with the cheese mixture letting it melt into gooey savoriness. Garnish with torn fresh basil just before serving. This finishing touch makes every spoonful fragrant and extra special.
My favorite ingredient is the red pepper flakes which keep the soup from ever tasting dull. When my cousin visited from out of town she said it reminded her of our grandmother’s kitchen and that is the highest compliment I can ask for.
Storage Tips
Lasagna soup keeps well in the fridge for three to four days. Store in airtight containers and reheat gently on the stovetop or in the microwave. I like to keep the cheese topping separate and add it just before serving so it keeps a lovely texture.
Ingredient Substitutions
You can swap the ground beef for ground turkey or use all sausage for extra spice. Spinach can be replaced with chopped kale or even zucchini. For a meatless version use lentils or a plant based crumble and vegetable broth.
Serving Suggestions
A slice of crusty bread for dunking takes this soup to the next level. I often serve a simple green salad on the side to balance the richness. Top with extra fresh basil or a shower of grated cheese for special occasions.
Cultural Context
Lasagna soup is rooted in Italian American comfort food traditions. It is a way to enjoy beloved flavors in a simplified weeknight form. The one pot approach echoes classic stovetop Italian meals where family style sharing flavors shine.
Seasonal Adaptations
Use fresh cherry tomatoes in late summer instead of jarred marinara for a brighter flavor. Add carrots and celery in winter to boost nutrition and sweetness. Stir in torn kale leaves for autumnal heartiness.
Success Stories
My friend tried this recipe during a snowstorm and said her picky eaters cleaned their bowls. Another reader made it with gluten free noodles and said it turned out perfect. I once brought it to a soup potluck and had three people ask for the recipe before the event even ended.
Freezer Meal Conversion
To freeze lasagna soup prepare it through the soup phase but hold off on adding cheese or fresh basil. Ladle cooled soup into freezer bags or containers lay flat to freeze and thaw in the fridge overnight before reheating. Portion out cheese topping and add fresh basil right before serving for the best taste and texture.
You will love making this again and again and it might even become your new cozy tradition.
Recipe FAQs
- → How can I prevent the noodles from becoming mushy?
Cook the lasagna noodles until just tender and avoid overcooking. Serve immediately for best texture.
- → Can I use ground turkey or chicken instead of beef and sausage?
Yes, substituting with ground turkey or chicken offers a lighter option while keeping the soup flavorful.
- → Is it necessary to add spinach?
Spinach adds color and nutrients, but feel free to omit or replace with kale or another green if preferred.
- → What cheese blend works best for topping?
A mixture of ricotta, mozzarella, and Parmesan creates a creamy, melty topping. Adjust to taste or availability.
- → How should leftovers be stored?
Store soup and cheese mixture separately in airtight containers in the fridge. Reheat gently before serving.