If you love lasagna but want something easier to make, Lasagna Soup is the answer. This delicious dish gives you all the flavors of classic lasagna in a comforting soup form. It’s hearty, warm, and perfect for family dinners or cozy nights in.
Why Make This Recipe
Lasagna Soup is great because it combines the best parts of lasagna without the hassle of layering and baking. It’s a one-pot meal, so clean-up is a breeze! Plus, it can feed a crowd and is perfect for leftovers. This recipe is a winner for busy weeknights, cold evenings, or when you simply need a tasty meal.
How to Make Lasagna Soup
To create your own Lasagna Soup, follow these easy steps:
Ingredients:
- 1 lb. Italian sausage (hot, sweet, or mild)
- 1 medium yellow onion (chopped)
- 3 Tbsp tomato paste
- 3 garlic cloves (minced)
- 4 cups beef broth
- 24 oz. jar pasta sauce
- 14.5 oz. can petite diced tomatoes
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp ground black pepper
- 8 oz. small curly pasta (mafalda, cavatappi, rotini, etc.)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Directions:
- Place a large soup pot over medium-high heat. Add the sausage and onion. Break the sausage apart as it cooks. Cook for about 6 minutes, until the sausage is browned and the onion is translucent. Drain off any excess fat.
- Add the tomato paste and garlic to the pot. Cook for one minute while stirring often.
- Pour in the beef broth, pasta sauce, petite diced tomatoes, Italian seasoning, salt, sugar, and pepper. Stir well and bring the mixture to a simmer.
- Add the pasta and cook, stirring occasionally, for 12-15 minutes, until the pasta is tender.
- While the soup is cooking, mix the ricotta, mozzarella, and parmesan cheese in a separate bowl until well combined.
- Serve each bowl of soup topped with a dollop of the mixed cheese.
How to Serve Lasagna Soup
Lasagna Soup is best served hot. Ladle it into bowls and top with the cheese mixture. You can also garnish with fresh herbs like basil or parsley for added flavor. Pair it with crusty bread or a side salad for a complete meal.
How to Store Lasagna Soup
Leftover Lasagna Soup can be stored in an airtight container in the refrigerator for up to 3 days. If you prefer to freeze it, let it cool completely, then transfer to a freezer-safe container. It can be kept in the freezer for up to 3 months.
Tips to Make Lasagna Soup
- You can use ground beef or turkey instead of Italian sausage for a different flavor.
- Add more vegetables, like spinach or bell peppers, for extra nutrition.
- Adjust the spices to your taste if you like it spicier or milder.
Variation
If you’re looking for a lighter version, try using zucchini noodles instead of pasta. This will give you a fun and healthy twist on the traditional recipe!
FAQs
1. Can I use a different type of pasta?
Yes! You can use any small pasta shape you like, such as shells or elbows.
2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta and ensure that your beef broth and sauce are also gluten-free.
3. Can I prepare this soup ahead of time?
Yes! You can prepare the soup and store it in the fridge. Just add the cheese before serving for the best taste.
Lasagna Soup
Ingredients
For the soup
- 1 lb Italian sausage (hot, sweet, or mild)
- 1 medium yellow onion (chopped)
- 3 Tbsp tomato paste
- 3 cloves garlic (minced)
- 4 cups beef broth
- 24 oz pasta sauce
- 14.5 oz can petite diced tomatoes
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp ground black pepper
- 8 oz small curly pasta (mafalda, cavatappi, rotini, etc.)
For the cheese topping
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
Cooking the Soup
- Place a large soup pot over medium-high heat. Add the sausage and onion. Break the sausage apart as it cooks. Cook for about 6 minutes, until the sausage is browned and the onion is translucent. Drain off any excess fat.
- Add the tomato paste and garlic to the pot. Cook for one minute while stirring often.
- Pour in the beef broth, pasta sauce, petite diced tomatoes, Italian seasoning, salt, sugar, and pepper. Stir well and bring the mixture to a simmer.
- Add the pasta and cook, stirring occasionally, for 12-15 minutes, until the pasta is tender.
Serving
- While the soup is cooking, mix the ricotta, mozzarella, and parmesan cheese in a separate bowl until well combined.
- Serve each bowl of soup topped with a dollop of the mixed cheese.
