What kind of pasta noodles should I use for lasagna soup?

You should use standard dry lasagna sheets that you break into rough, bite-sized pieces by hand. The wide, flat shape of these noodles mimics the texture of baked lasagna perfectly and holds the creamy broth beautifully. Do not use curly edged pasta or substitute smaller shapes like penne, as they will not provide the same starchy texture or surface area.

How long does lasagna soup last in the fridge?

This soup lasts in an airtight container in the refrigerator for up to four days. Keep in mind that the broken noodles will continue to absorb the tomato cream broth as it sits, so the soup will thicken considerably. When you reheat it on the stove, add a splash of chicken broth to loosen the liquid back to your desired consistency.

Can you freeze lasagna soup?

You can freeze the meat and tomato cream broth for up to three months, but you should not freeze the soup with the noodles inside. The pasta breaks down and becomes mushy during the freezing and thawing process. To serve, thaw the broth, bring it to a rolling simmer, and cook fresh broken noodles directly in the liquid.

Creamy Lasagna Soup: One-Pot Comfort in 40 Min

Name: The Ultimate Creamy Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb ground beef (80 percent lean); 1 lb Italian sausage (casings removed); 1 medium yellow onion (finely diced); 4 cloves garlic (minced); 2 tbsp olive oil; 8 cups chicken broth; 28 oz crushed tomatoes; 1 tbsp Italian seasoning; 1 tsp kosher salt; 1/2 tsp black pepper; 8 oz dry lasagna sheets (broken into bite-sized pieces); 1 cup heavy cream; 3 cups fresh spinach (loosely packed); 1 cup mozzarella cheese (freshly grated); 1/2 cup Parmesan cheese (freshly grated); Fresh basil leaves (for garnish)

Description

This Creamy Lasagna Soup combines ground beef, Italian sausage, and broken lasagna noodles in a rich tomato cream broth. It is a quick one-pot meal that captures the flavors of baked lasagna in a fraction of the time.

Ingredients

Scale

For the meat base:

1 lb ground beef (80 percent lean)

1 lb Italian sausage (casings removed)

1 medium yellow onion (finely diced)

4 cloves garlic (minced)

2 tbsp olive oil

For the soup:

8 cups chicken broth

28 oz crushed tomatoes

1 tbsp Italian seasoning

1 tsp kosher salt

1/2 tsp black pepper

8 oz dry lasagna sheets (broken into bite-sized pieces)

1 cup heavy cream

3 cups fresh spinach (loosely packed)

For the topping:

1 cup mozzarella cheese (freshly grated)

1/2 cup Parmesan cheese (freshly grated)

Fresh basil leaves (for garnish)

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Instructions

1. Heat the olive oil in a large Dutch oven over medium high heat. Add the ground beef and Italian sausage, breaking the meat apart with a wooden spoon, and cook until deeply browned and caramelized, about 8 minutes.

2. Add the diced onion and minced garlic to the pot. Cook until the onion turns translucent and smells sweet, stirring constantly to prevent the garlic from burning, about 4 minutes.

3. Pour the crushed tomatoes into the pot and stir well, scraping the bottom to release the browned bits. Let the tomatoes bubble and reduce for 3 minutes to concentrate the flavor.

4. Pour in the chicken broth, Italian seasoning, kosher salt, and black pepper. Bring the liquid to a rolling boil, then reduce the heat to a steady simmer.

5. Drop the broken lasagna sheets into the simmering broth. Cook for 12 minutes, stirring occasionally to keep the flat noodles from sticking together, until they are al dente.

6. Turn off the heat completely. Pour the heavy cream into the pot and stir until the broth turns a uniform, silky orange color.

7. Add the fresh spinach and stir gently for 10 seconds until the leaves wilt into the hot liquid.

8. Ladle the soup into bowls and immediately top with freshly grated mozzarella, Parmesan, and fresh basil so the cheese melts into long strings over the hot broth.

Notes

storage line: “Store in the refrigerator for up to 4 days or freeze the broth without noodles for up to 3 months. Reheat on the stove with a splash of broth.”

substitution / pro-tip line: “If you cannot find Italian sausage, use ground pork and add a teaspoon of fennel seeds to the pot.”

another tip line: “Wait to add the heavy cream until the pot is off the heat to prevent the dairy from separating.”

another tip line: “Break the lasagna sheets into uneven pieces to mimic the varied texture of a real baked lasagna.”

Prep Time: 10 min
Cook Time: 30 min
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 485 kcal
Sugar: 8 g
Sodium: 980 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg