Lasagna Soup

 Lasagna Soup

Lasagna Soup
Prep:15 mins
Cook:25 mins
Total:40 mins
Servings:4 to 6 servings

Ground beef, sausage, spinach, and three kinds of cheese are used to make lasagna soup. The ideal quick meal for those chilly winter nights.

You should include this quick dinner option in your usual fall-winter meal rotation. The cheese mixture enhances the taste and gives the soup a creamy, hearty texture. I liked that the recipe is adaptable and that it is simple to change by adding extras like spinach or other vegetables.If you enjoy lasagna but lack the energy or time to prepare one, lasagna soup is the solution. This soup is the ideal low-key substitute without all the hoopla because it contains all the traditional components of lasagna, including seasoned ground beef, saucy tomatoes, ricotta, and even lasagna noodles.

How to Make Lasagna Soup Ahead:

The noodles are cooked directly in the soup, eliminating the need for additional dishes and creating a true one-pot dinner. If you want to prepare this meal ahead of time, proceed with the directions up until the point at which the noodles are added. Then, seal the container and keep the soup in the refrigerator for up to five days or the freezer for three months. Simply bring the soup back to a boil when you're ready for supper, add the noodles, and simmer for a few minutes or until the noodles are soft.


  • Olive oil, 1 tbsp
  • chopped one big yellow onion
  • 3 minced garlic cloves
  • quarter-cup tomato paste
  • 100 grammes of ground beef
  • 14 teaspoon fine salt
  • Black pepper, ground, 14 teaspoon
  • Red pepper flakes in the amount of half
  • a half-teaspoon of dried oregano
  • A half-teaspoon of dried rosemary
  • 28 ounces of whole tomatoes in one can
  • 6 cups of chicken broth
  • 8 ounces of slightly broken lasagna noodles
  • eight ounces of whole milk ricotta
  • Grated Parmigiano-Reggiano, 14 cup
  • Shredded low-moisture mozzarella, half a cup
  • a serving of 1/4 cup fresh basil leaves


Step 1:

Gather the ingredients.

Step 2:

Over medium-high heat, warm the olive oil in a big pot or Dutch oven.

Step 3:

Add the onion once the oil starts to shimmer, and cook for about 5 minutes, or until soft and golden brown.

Step 4:

Cook the garlic for approximately a minute, stirring regularly, until fragrant.

Step 5:

Add the tomato paste and cook for about two minutes, stirring occasionally, until the paste gets a brick red colour.

Step 6:

Add the ground beef, along with the salt, pepper, red pepper flakes, oregano, and rosemary, and simmer, breaking up the meat with a wooden spoon, for about 5 minutes, until the meat is browned and well cooked.

Step 7:

Crush the tomatoes with your hands before adding them to the pot with the canned tomato juice.

Step 8:

Stirring to mix, add the chicken stock, and bring the soup to a low boil.

Step 9:

As directed on the package, add the lasagna noodles and simmer until they are al dente.

Step 10:

Ricotta, Parmigiano-Reggiano, and mozzarella should be combined in a small bowl while the noodles are cooking.

Step 11:

Put some of the lasagna soup in dishes and garnish with some basil leaves and a dollop of the ricotta mixture.

Recipe Variations

Try combining hot Italian sausage with ground beef if you want a little additional spiciness.

Although a 28-ounce can of tomato puree or sauce would also work, whole tomatoes offer fantastic texture.

Try using ground turkey or chicken for an equally meaty soup instead of beef.

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