Lasagna soup might sound like a strange mash-up, but it’s a brilliant way to get all those cheesy, meaty flavors in one bowl. It’s a dish that grew from my need to make something hearty in a flash, especially on cold evenings when all I want is comfort that hits fast.
The beauty of this recipe is how forgiving it is—layers of flavor come together with simple ingredients, and it’s easy to customize. It’s more than just a quick fix; it’s become a go-to for chilly days or when friends drop by unexpectedly.
Why I keep coming back to this soup
It’s a dish that feels like a warm blanket on a cold night. The combination of familiar flavors in a quick, forgiving format makes it a staple. Plus, it’s endlessly customizable, so it never gets boring, and everyone leaves the table satisfied.
Breaking down the ingredients
- Ground beef or sausage: Adds richness and savory depth, cooks quickly, can swap for lentils for a veggie version.
- Crushed tomatoes: The base of the soup, brings umami and a slight tang, look for fire-roasted for smoky flavor.
- Lasagna noodles: Broken into pieces, they cook in the broth, absorbing flavors—use gluten-free if needed.
- Onions and garlic: Builds the flavor foundation, fragrant and essential, sauté until golden.
- Herbs and seasonings: Oregano, basil, salt, and pepper—bring it all together with fresh or dried herbs.
- Cheese (mozzarella/parmesan): Topping adds gooey richness and sharp tang, grated just before serving.
Tools of the trade for this hearty soup
- Large heavy-bottomed pot: To evenly cook the soup and handle hearty ingredients.
- Wooden spoon: For stirring and breaking up browned meat.
- Measuring cups and spoons: To keep seasoning and liquids in check.
- Ladle: For serving the hot soup.
- Grater: For cheese and optional vegetable toppings.
Step-by-step to a comforting bowl
Step 1: Gather your ingredients and prep everything—chop onions, garlic, and herbs; grate cheese; open cans.
Step 2: In a large pot over medium heat (about 160°C/320°F), sauté onions and garlic until fragrant and slightly caramelized, about 5-7 minutes.
Step 3: Add ground beef or sausage, cook until browned and crumbly, about 8 minutes, breaking it apart with a spatula.
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 and cook until al dente, about 8-10 minutes, until they float and are tender.
Step 6: Stir in herbs, taste, and adjust seasoning. Ladle into bowls, top with cheese, and serve hot.
Cooking checkpoints and tips to keep in mind
- Ensure the soup simmers gently to develop flavor without boiling over.
- Taste and adjust seasoning midway—salty, tangy, or spicy—your palate guides.
- Watch the noodles—don’t overcook or they’ll turn to mush in the broth.
Common mistakes and how to fix them
- Soup is too thick or gloopy.? Add a splash of broth or water to loosen overly thick soup.
- Noodles are sticking or clumping.? Reduce heat and stir constantly if noodles stick to the bottom.
- Soup lacks brightness or depth.? Taste and add a pinch of salt or acid to correct flat flavors.
- Undercooked meat.? If meat is still pink, cook a few minutes longer.
Lasagna Soup
Ingredients
Equipment
Method
- Gather all your ingredients: chop the onion, mince the garlic, and grate the cheeses.
- Heat the large heavy-bottomed pot over medium heat and add a splash of oil if needed. Sauté the chopped onion until it becomes translucent and fragrant, about 5-7 minutes.
- Add the ground beef or sausage to the pot and cook until browned and crumbly, about 8 minutes. Use a wooden spoon to break up the meat as it cooks.
- Stir in the minced garlic and cook for another minute until fragrant, filling the kitchen with a savory aroma.
- Pour in the crushed tomatoes and broth, then sprinkle in oregano and basil. Stir everything together and bring the mixture to a gentle simmer.
- Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, stirring occasionally, to deepen the flavors.
- Add the broken lasagna noodles into the simmering soup and cook for 8-10 minutes until tender and floating to the surface.
- Taste the soup and adjust seasoning with salt and pepper as needed. Stir in chopped herbs if using fresh.
- Ladle the hot soup into bowls, then generously sprinkle with grated mozzarella and Parmesan cheese, allowing it to melt slightly.
- Serve the lasagna soup hot, with extra herbs or cheese if desired, and enjoy its comforting, cheesy goodness.
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