Introduction
Lasagna Soup is the ultimate comfort food hack. It captures all the rich, savory flavors of classic baked lasagna—the hearty meat sauce, the creamy ricotta, the tender pasta—but delivers it in a fraction of the time, without the laborious layering. This deconstructed version has become a viral sensation for good reason: it’s weeknight-friendly, deeply satisfying, and perfect for warming up on a chilly evening. If you crave the taste of Italian tradition but need dinner on the table fast, this soup is your answer.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) Italian sausage (or ground beef)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (15 oz / 425 g) can crushed tomatoes
- 1 (6 oz / 170 g) can tomato paste
- 4 cups (945 ml) chicken or beef broth
- 2 cups (475 ml) water
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 6 lasagna noodles, broken into bite-sized pieces
- Salt and black pepper to taste
- For the Ricotta Topping: 1 cup (240 g) whole milk ricotta cheese, 1/4 cup (25 g) grated Parmesan, 1 tbsp fresh parsley, chopped
Step-by-step Preparation
- Sauté the Meat and Aromatics (5-7 minutes): Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage or ground beef and break it up with a spoon. Cook until browned. Drain any excess fat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Build the Soup Base (15 minutes): Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Add the crushed tomatoes, broth, water, basil, oregano, and red pepper flakes (if using). Bring the mixture to a rolling boil, then reduce the heat, cover, and let simmer for 10 minutes to allow the flavors to meld.
- Cook the Pasta (8-10 minutes): Increase the heat back to medium. Add the broken lasagna noodles directly into the simmering soup base. Cook, stirring occasionally, until the pasta is al dente (tender but still firm). This usually takes 8–10 minutes, depending on the noodle thickness.
- Prepare the Topping: While the pasta cooks, mix the ricotta cheese, grated Parmesan, and chopped parsley in a small bowl. Season lightly with salt and pepper. This mixture will be dolloped onto the hot soup for creaminess.
- Serve: Taste the soup and adjust seasoning (salt and pepper) as needed. Ladle the hot soup into bowls and top each serving with a generous spoonful of the ricotta mixture. Garnish with extra fresh parsley or a sprinkle of Parmesan.
Nutritional Information
Lasagna Soup is a high-protein, nutrient-dense meal, providing essential vitamins from the tomatoes and iron from the meat. Calories typically range from 450–550 per serving, depending on the fat content of the meat chosen and the amount of cheese used. It offers a substantial source of fiber and complex carbohydrates, making it highly satisfying.
Storage
To ensure the best texture, it is highly recommended to store the soup base and the cooked lasagna noodles separately. If stored together, the pasta will continue to absorb the liquid, resulting in a thicker, less soupy texture upon reheating. Store the soup base and any leftover ricotta topping in airtight containers in the refrigerator for up to 3–4 days. Reheat the soup gently on the stovetop or in the microwave, adding a splash of extra broth or water if it has thickened too much.
Conclusion
This Lasagna Soup recipe delivers maximum comfort with minimum fuss. Serve it alongside a crisp Caesar salad and some crusty garlic bread for dipping. For a vegetarian variation, substitute the Italian sausage with lentils or plant-based ground meat, and ensure you use vegetable broth. This recipe is infinitely customizable and guaranteed to become a quick-fire favorite in your dinner rotation.