Lasagna Soup Recipe
Okay, picture this. It’s a chilly Tuesday night, and you’re standing in your kitchen with a glass of wine that you swear you’ll only have one of before you cook. Maybe two. You’re craving lasagna like nobody’s business, but the idea of layering noodles and sauce and cheese feels like running a marathon in flip-flops. Enter: Lasagna Soup. It’s like lasagna got a little lazy, put on its comfiest pajamas, and decided to relax in a cozy bowl. You get me, right?
Why You’ll Love This Recipe
You know those meals that hug you from the inside out? That’s this soup. First, it’s ridiculously easy. You don’t need to be a chef or even someone who knows the difference between baking soda and baking powder (spoiler: I once used the wrong one in cookies and ended up with pancake bricks). Also, it’s a crowd-pleaser. Got picky kids? A partner who swears they don’t like soup? This soupy lasagna will win them over. Plus, it’s all the comfort of lasagna without the hassle. And hello, leftovers! This thing is like Mary Poppins’ bag; it just keeps on giving.
A Little Story Time: That Time I Made This Soup…
So, gather ‘round. This one time, I decided to make lasagna soup for a dinner party. Picture it: my tiny kitchen, my overly enthusiastic dog Sparky underfoot, and me, armed with my trusty yellow spatula (because it’s lucky, okay?). Everything was going smooth until I realized mid-cook that I had exactly zero cheese. Cue panic. Luckily, my neighbor Carol (bless her heart) had mozzarella to spare. I ran over, slippers and all, and she handed me the cheese with a look that said, “You’re a mess, but I love you.” That night, the soup was a hit, and I learned to always, always check my fridge before cooking. Lesson learned. Sparky still tries to sneak a slurp whenever he can.
What You’ll Need (And My Thoughts On…): Ingredients
- 1-2 tablespoons Olive Oil: Use what you love. I’m partial to olive, but if you’re feeling adventurous, try coconut oil for a twist.
- 1 pound Ground Beef: Or turkey, or tofu, or whatever’s lurking in your freezer.
- 1 large Onion, diced: Crying while chopping is optional but recommended for added drama.
- 4 cloves Garlic, minced: I double this. Vampires beware.
- 1 (15-ounce can) Diced Tomatoes: Undrained, because who has time to drain things?
- 1 (15-ounce can) Tomato Sauce: Or puree, if you want to be fancy.
- 3 ounces Tomato Paste: About ¼ cup. Measure with love, not precision.
- 4 cups Chicken Broth: Or vegetable, or water if you’re in a pinch.
- 1-2 cups Water: Adjust as you see fit.
- 1 tablespoon Italian Seasoning: I eyeball this. Is that a tablespoon? Sure.
- 1 teaspoon Sea Salt: Or more if you love salt like I do.
- Black Pepper: A pinch, a dash, a sprinkle. You do you.
- 8 ounces Bowtie Pasta: Uncooked. Because cooking it twice is just mean.
- ½ cup Ricotta Cheese: The secret ingredient of dreams.
- 2 ounces Mozzarella Cheese, shredded: About ½ cup. Or a handful. Who’s counting?
- ¼ cup Parmesan Cheese: Shaved, shredded, grated, or just chucked in there.
- ¼ cup Fresh Parsley, chopped: For the ‘I put effort into this’ look.
Let’s Cook Together: Making Your “Lasagna Soup Recipe”
Alright, let’s do this. Heat your oil in a soup pot over medium-high heat until it’s shimmering like a disco ball. Add the ground beef, onions, and garlic. Stir occasionally because we don’t want anything sticking to the pot like that one time I forgot to stir and ended up with a burnt mess that even Sparky wouldn’t touch. Cook until the beef is browned. Drain any excess fat—unless you’re into that, no judgment.
Next, stir in the diced tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and pasta. Bring it all to a boil, then reduce to a simmer. Cook for 10 to 15 minutes, stirring frequently. Seriously, don’t forget to stir. The pasta should be cooked to your liking. I like mine slightly al dente, but hey, you do you.
Adjust the soup consistency by adding more water or broth as desired. It should be soupy but not drowning, you know? Serve by adding the ricotta, mozzarella, and Parmesan after it cools slightly, or serve the cheeses on the side and let everyone go wild. Garnish with fresh parsley because we’re fancy like that.
Melania’s Little Secrets (Things I’ve Learned)
Stir Like You Mean It: This soup demands attention. Stir it often to avoid the tragic bottom-stick situation.
Cheese is Flexible: No mozzarella? Use cheddar. No ricotta? Cottage cheese works in a pinch. Just don’t tell the Italians.
Taste as You Go: I’ve made the mistake of serving something I hadn’t tasted first. Spoiler: it needed salt. Taste, adjust, repeat.
Fancy Trying Something Different? Variations
- Vegetarian Lasagna Soup: Ditch the meat and load up on mushrooms, spinach, and zucchini. Even non-vegetarians love it.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce. It’ll warm you right up.
- Cheesy Overload: Stir in a cup of your favorite cheese blend. Because more cheese is never a bad idea.
Serving it Up Nicely
Serve this soup with a side of crusty bread or garlic knots. Honestly, anything you can dip is a winner. A side salad is lovely if you want to pretend you’re being healthy. And wine. Always wine.
Keeping it Yummy: Storage Tips
Cool completely before storing in an airtight container. Keeps in the fridge for up to five days, but good luck resisting it for that long. Freeze for up to 90 days. When reheating, add more water or broth because those sneaky noodles suck up all the liquid like it’s their job.
Quick Q&A (Things You Might Wonder)
Q: Can I make this in a slow cooker?
A: Of course! Just brown the meat and then dump everything in your slow cooker. Low and slow for 6-8 hours.
Q: Can I make it gluten-free?
A: Sure thing. Just use gluten-free pasta and double-check your broth ingredients.
Q: What if I don’t have fresh parsley?
A: Dried is fine, or skip it if you’re not a herb person. It’ll be our little secret.
Wrapping Up Our Soup Chat
So there you have it! Lasagna Soup, the culinary equivalent of a warm hug. It’s perfect for those nights when you want comfort without the fuss. Seriously, try it. You might just fall in love with soup all over again. And if you do, let me know! I’m here for those midnight recipe chats. Or, if you’ve got your own twist on it, spill the beans—or in this case, the noodles.
Final Thoughts From My Brain
Okay, so maybe it’s the wine talking, but there’s something magical about this lasagna soup. It’s like a little reminder that not everything needs to be perfect to be wonderful. Just like life, you know? Sometimes the noodles get overcooked or the cheese isn’t quite right, but you roll with it. You enjoy the process. You laugh at the mishaps and savor the successes. Because at the end of the day, it’s not about the perfect meal but the memories we make along the way. So grab your yellow spatula and get cooking. Your soup awaits.
Lasagna Soup Recipe
Equipment
- Soup Pot
Ingredients
Main Ingredients
- 1-2 tablespoons Olive Oil or preferred oil
- 1 pound Ground Beef
- 1 large Onion diced
- 4 cloves Garlic minced
- 15 ounce can Diced Tomatoes undrained
- 15 ounce can Tomato Sauce or tomato puree
- 3 ounces Tomato Paste about ¼ cup
- 4 cups Chicken Broth
- 1-2 cups Water to adjust consistency
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt or more to taste
- Black Pepper to taste
- 8 ounces Bowtie Pasta uncooked
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese shredded (about ½ cup)
- ¼ cup Parmesan Cheese shaved, shredded, or grated
- ¼ cup Fresh Parsley chopped
Instructions
- In a 4.5 quart soup pot over medium-high heat, heat the olive oil until shimmering. Add the ground beef, onions, and garlic. Cook until the beef is browned, stirring occasionally. Drain any excess fat if needed.
- Stir in the diced tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and pasta. Bring the soup to a boil over high heat, then reduce to a simmer. Cook for 10 to 15 minutes, stirring frequently, until the pasta is cooked to your liking.
- Adjust the soup consistency by adding water or more broth as desired.
- Serve by adding the ricotta, mozzarella, and Parmesan to the whole soup after it cools slightly, or serve the cheeses on the side and add them to individual servings.
- Garnish with fresh parsley before serving.
- To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 90 days.
- When reheating, add more water or broth as needed since the noodles absorb liquid.
