Lasagna Soup Recipe: A Cozy Twist on Classic Comfort Food

This lasagna soup was born out of a craving for comfort and a need to use up that half jar of marinara. It’s a messy, cheesy bowl that somehow captures all the best parts of lasagna in a single spoonful. No layering, no fuss—just simple ingredients coming together in a pot.

Why I keep coming back to this lasagna soup

It’s a perfect blend of comfort, flavor, and simplicity. It’s forgiving enough to experiment with, yet satisfying enough to serve as a family dinner. Plus, that cheesy aroma wafting through the kitchen—nothing beats it after a long day.

Breaking down the key ingredients in your lasagna soup

• Crushed tomatoes: Vivid and tangy, they form the soup’s base—use good-quality canned ones for richer flavor.
• Ground beef: Adds richness and depth, but turkey works for a leaner version—just season well.
• Lasagna noodles: Broken into pieces, they absorb broth and cheese—go for regular or gluten-free.
• Mozzarella cheese: Melted and gooey, it’s the heart—swap for provolone if you prefer a sharper taste.
• Fresh basil: Bright, aromatic, and a little peppery—if fresh isn’t available, dried works in a pinch.
• Garlic and onion: Fundamental aromatics—smash the garlic and sauté until fragrant, about 1 minute.

Tools of the trade for this cozy soup

• Large heavy-bottomed pot: For simmering everything evenly without burning
• Wooden spoon: To stir and break up ingredients gently
• Measuring cups and spoons: Accurate ingredient portions for consistent results
• Ladle: For serving the hot, hearty soup

Step-by-step to a cozy bowl of lasagna soup

Step 1: Gather your ingredients and prep all your vegetables and cheeses beforehand—mise en place makes this easier.

Step 2: In a large pot over medium heat (around 160°C/320°F), sauté onions and garlic until fragrant, about 3 minutes.

Step 3: Add ground beef, cook until browned and crumbly, about 8 minutes. Break it apart with your spatula.

Step 4: Pour in crushed tomatoes, beef broth, and a splash of red wine if you like—let it simmer for 20 minutes.

Step 5: Stir in broken lasagna noodles, cook until al dente, about 10 minutes.

Step 6: Finish with torn basil, grated mozzarella, and a sprinkle of Parmesan. Let it sit for 5 minutes off heat.

Step 7: Serve hot, topped with extra cheese and fresh herbs. Enjoy the hearty, cheesy aroma.

Cooking checkpoints and tips to get it just right

• Noodles should be tender but not mushy—taste test at 10 minutes after adding them.
• The soup should be thick enough to coat the back of a spoon—if too runny, simmer longer.
• Cheese should be melted and bubbly—don’t wait until it’s burnt around the edges.

Common mistakes and how to fix them

• Boiling noodles too vigorously.? Use a lower heat if the noodles stick or overcook.
• Adding cheese too early, causing clumps.? Add cheese at the end to prevent it from getting stringy.
• Cooking at too high a temperature.? Simmer gently, avoid a rolling boil to keep flavors balanced.
• Using too fatty meat or not draining enough.? Skim excess oil or fat if the soup looks greasy.

Lasagna Soup

This lasagna soup combines the comforting flavors of traditional lasagna into a hearty, cheesy broth. It features ground beef, crushed tomatoes, broken lasagna noodles, and melting mozzarella, creating a thick, flavorful soup with a gooey cheese topping. The dish is cooked entirely in one pot, resulting in a rich, satisfying meal with a rustic, inviting appearance.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef or turkey for a leaner version
• 1 can crushed tomatoes use good-quality canned ones for richer flavor
• 4 cups beef broth
• 1 cup broken lasagna noodles regular or gluten-free
• 1 cup mozzarella cheese shredded
• 2 cloves garlic smash and minced
• 1 medium onion diced
• a handful fresh basil roughly torn
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Measuring cups and spoons
• Ladle

Method

 

1. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering.
   
2. Add diced onion and smashed garlic to the pot, sauté until fragrant and translucent, about 3 minutes. The onions should be soft and slightly golden.
   
3. Add ground beef to the pot, breaking it apart with your wooden spoon. Cook until browned and crumbly, about 8 minutes, until no pink remains.
   
4. Pour in crushed tomatoes and beef broth, stirring to combine everything evenly. Bring the mixture to a gentle simmer.
   
5. Season with salt and pepper, then reduce heat to low and let simmer for 20 minutes, stirring occasionally. The flavors will meld, and the broth will thicken slightly.
   
6. Add broken lasagna noodles to the pot, stirring to distribute evenly. Cook until al dente, about 10 minutes, tasting to ensure noodles are tender but not mushy.
   
7. Stir in torn basil and grated mozzarella cheese, allowing the cheese to melt into the hot soup. Let sit off the heat for 5 minutes to let flavors meld and cheese to become gooey.
   
8. Ladle the hot, cheesy soup into bowls, ensuring each serving has plenty of noodles, beef, and melted cheese. Garnish with extra basil if desired and serve immediately.
   

Notes

Ensure noodles are cooked al dente to prevent over-softening. Add cheese at the end for maximum gooeyness. Adjust broth thickness by simmering longer if needed.