What ingredients do you need for lasagna soup?

You need a blend of ground beef and Italian sausage for the meat base, broken dry lasagna noodles, crushed tomatoes, and chicken broth for the liquid. For the cheese layer, you will need ricotta, mozzarella, and parmesan, plus heavy cream, yellow onion, garlic, and oregano to round out the flavor profile.

What are the common mistakes when making lasagna soup?

The biggest mistake is overcooking the pasta directly in the broth, which turns the noodles to mush and makes the soup too thick. Another error is stirring the ricotta directly into the hot pot, which causes it to become grainy and ruin the silky texture of the broth. Always use the dollop method in the serving bowl.

What broth is best for lasagna soup?

A high-quality chicken broth is best because it provides a neutral but savory base that lets the tomatoes and meat shine without overpowering them. Beef broth can make the soup too heavy and dark, while vegetable broth works well if you are making a meatless version, though it will lack the deep umami notes.

What goes with lasagna soup?

This soup is rich and hearty on its own, but it pairs well with a simple side salad dressed in a bright vinaigrette to cut the richness. A crusty piece of garlic bread or a toasted baguette is also perfect for scooping up the thick broth and the ricotta layer at the bottom of the bowl.

The Best Lasagna Soup Recipe (One Pot, 45 Min)

Name: The Ultimate Lasagna Soup Recipe: All the Flavor, None of the Layering
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/2 lb ground beef; 1/2 lb Italian sausage (casings removed); 1 tbsp olive oil; 1/2 cup yellow onion (diced); 3 cloves garlic (minced); 1 tsp dried oregano; 1 can (28 oz) crushed tomatoes; 4 cups chicken broth; 1/2 tsp salt (plus more to taste); 1/4 tsp black pepper; 8 oz lasagna noodles (broken into bite-sized pieces); 1/4 cup heavy cream; 1/2 cup mozzarella cheese (grated from a block); 1/2 cup ricotta cheese; 1/4 cup parmesan cheese (freshly grated); 1 tbsp fresh parsley (chopped)

Description

A rich and hearty one-pot soup that combines ground beef, Italian sausage, and broken lasagna noodles in a creamy tomato broth. Served with a dollop of ricotta and melted mozzarella for all the flavor of traditional baked lasagna in a fraction of the time.

Ingredients

Scale

For the meat base:

1/2 lb ground beef

1/2 lb Italian sausage (casings removed)

1 tbsp olive oil

1/2 cup yellow onion (diced)

3 cloves garlic (minced)

1 tsp dried oregano

For the soup:

1 can (28 oz) crushed tomatoes

4 cups chicken broth

1/2 tsp salt (plus more to taste)

1/4 tsp black pepper

8 oz lasagna noodles (broken into bite-sized pieces)

For the finish:

1/4 cup heavy cream

1/2 cup mozzarella cheese (grated from a block)

1/2 cup ricotta cheese

1/4 cup parmesan cheese (freshly grated)

1 tbsp fresh parsley (chopped)

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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 it apart with a wooden spoon, and cook until a dark brown crust forms, about 5 minutes.

2. Add the diced yellow onion and cook until translucent and soft, about 3 minutes. Stir in the minced garlic and dried oregano, cooking until the garlic is fragrant, about 30 seconds.

3. Pour in the crushed tomatoes and chicken broth, scraping up the browned bits from the bottom of the pan. Add the salt and black pepper, and bring the mixture to a rolling boil.

4. Drop the broken lasagna noodles into the boiling broth. Reduce the heat to medium-low to maintain a gentle simmer, and cook for 12 minutes, stirring occasionally, until the pasta is al dente and the broth thickens slightly.

5. Remove the pot from the heat. Stir in the heavy cream and grated mozzarella until the cheese is melted and the soup turns a creamy orange color.

6. Place a generous spoonful of cold ricotta cheese into the bottom of each serving bowl. Ladle the hot soup over the ricotta, then top with freshly grated parmesan and chopped parsley before serving.

Notes

Store the meat and broth in the refrigerator for up to 4 days or the freezer for up to 3 months. Boil the pasta separately if you plan to store leftovers to prevent mushy noodles.

To reheat, warm the soup gently on the stove over medium heat until steaming, about 5 minutes.

For a spicier soup, use hot Italian sausage instead of sweet.

Do not stir the ricotta into the hot pot, as it will become grainy and thin out the broth.

Prep Time: 10 min
Cook Time: 35 min
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 410 kcal
Sugar: 8 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 75 mg