35-Minute Lasagna Soup Recipe – Easy Comfort Magic

Oh my gosh, have you ever had one of those days where you’re craving lasagna but don’t have hours to spend layering noodles and sauce? That’s exactly how I discovered lasagna soup – it’s all the cozy, cheesy goodness of lasagna but in a bowl you can whip up in under an hour. I first made this on a hectic weeknight when my kids were begging for pasta, and now it’s our go-to comfort food. The rich tomato broth, tender noodles, and melty cheese topping taste just like classic lasagna, but without all the fuss. Trust me, once you try this lasagna soup, you’ll wonder why you ever bothered making the layered version!

Why You Will Love This Lasagna Soup

Let me tell you why this lasagna soup recipe has become my family’s favorite comfort food – and why it’ll become yours too! First off, it’s ridiculously easy – we’re talking 35 minutes from start to finish, people. No layering, no waiting for the oven, just one pot of pure deliciousness. Here’s what makes it so special:

• All the lasagna flavor without the work – that rich tomato broth, the melty cheese, the perfect al dente noodles – it’s all there!
• Kids go crazy for it (mine fight over the cheesy topping every time)
• That amazing smell fills your kitchen like Sunday gravy at Grandma’s house
• Leftovers taste even better the next day (if you’re lucky enough to have any!)
• You can customize it endlessly – add veggies, switch up the meat, make it spicy – whatever your heart desires

Seriously, this lasagna soup is everything you love about your favorite baked pasta dish, but so much simpler to make on busy nights. It’s comfort in a bowl, and I promise it’ll become part of your regular dinner rotation!

Ingredients For Your Lasagna Soup

Alright, let’s gather everything you’ll need to make this incredible lasagna soup! I’ve made this dozens of times, and I’ve learned that using quality ingredients makes all the difference. Here’s your shopping list for the best flavor:

• 1 pound ground beef – I like 80/20 for the perfect balance of flavor and leanness
• 1 medium onion, diced – white or yellow both work great here
• 3 cloves garlic, minced – fresh is best, but hey, I won’t judge if you use the jarred stuff on busy nights!
• 1 (28-ounce) can crushed tomatoes – San Marzano tomatoes if you’re feeling fancy
• 4 cups chicken broth – homemade if you’ve got it, but store-bought works perfectly
• 1 teaspoon dried basil – rub it between your fingers before adding to wake up the flavor
• 1 teaspoon dried oregano – the backbone of that classic Italian taste
• ½ teaspoon salt – I always start with less and add more at the end
• ¼ teaspoon black pepper – freshly cracked if you can
• 8 lasagna noodles, broken into pieces – no need to be perfect, rustic is good!
• 1 cup ricotta cheese – whole milk for maximum creaminess
• ½ cup shredded mozzarella cheese – the melty goodness we all love
• 2 tablespoons grated Parmesan cheese – the finishing touch that makes it special

That’s it! Simple ingredients that come together to create something magical. Now let’s get cooking!

How To Make Lasagna Soup

Okay, let’s dive into making this incredible lasagna soup! I promise it’s easier than you think – just follow these simple steps and you’ll have a pot of comfort ready in no time. The secret is building layers of flavor, just like traditional lasagna, but all in one pot!

Preparing the Soup Base

First things first – grab your favorite large pot (I use my trusty Dutch oven) and heat it over medium heat. Add your ground beef and break it up with a wooden spoon as it browns. You’ll know it’s ready when there’s no more pink spots – about 5 minutes should do it. Don’t drain all the fat though – that’s where so much flavor lives!

Next, toss in your diced onion and minced garlic. Oh, that smell! Cook these together until the onions turn translucent and soft, stirring occasionally – about 3-4 minutes. This is where the magic starts – those softened onions will melt right into the broth later.

Simmering and Finishing Your Lasagna Soup

Now for the fun part! Pour in your crushed tomatoes and chicken broth, then sprinkle in all those lovely seasonings – basil, oregano, salt, and pepper. Give it a good stir and crank the heat up to medium-high until it comes to a gentle boil.

Here’s where we add the broken lasagna noodles – just toss them right in! Reduce the heat to medium-low and let everything simmer for about 15 minutes. You’ll want to stir occasionally to prevent sticking, and check that the noodles are tender but still have a little bite (al dente, as my Italian grandma would say).

When the noodles are perfect, take the pot off the heat. Now for the best part – the cheese! Dollop spoonfuls of ricotta over each serving, then sprinkle with mozzarella and parmesan. Watch as the heat melts everything together into gooey perfection. Pro tip: let it sit for a minute before serving – the cheese will melt beautifully into the hot soup!

Expert Tips For The Best Lasagna Soup

After making this lasagna soup more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-gosh-I-need-seconds” amazing! Here are my absolute must-know tips:

Swap the ground beef for Italian sausage if you want an extra flavor boost. The fennel and spices in the sausage give the broth incredible depth. I use half sweet and half hot sausage when I’m feeling fancy!

Never skip fresh basil garnish when you’ve got it – those bright green leaves add freshness and make your lasagna soup look restaurant-worthy. Just tear them gently with your fingers right before serving.

Leftovers? Store them without the cheese topping in an airtight container for up to 3 days. The noodles will keep absorbing liquid, so you’ll need to add a splash of broth when reheating. Microwave in short bursts, stirring between, or warm gently on the stove.

Oh, and here’s my secret weapon – let the soup sit for 5 minutes after cooking before serving. This lets all those gorgeous flavors marry together perfectly!

Lasagna Soup Variations

One of the things I love most about this lasagna soup is how easy it is to make it your own! If you’re feeling adventurous, try swapping the ground beef for Italian sausage – the fennel and spices add incredible depth. For a lighter version, ground turkey or chicken works beautifully too. Want to sneak in some veggies? Toss in a handful of spinach or zucchini during the last few minutes of cooking – they’ll wilt right into the broth. Feeling cheesy? Add a spoonful of cream cheese to the broth for extra richness. The possibilities are endless, so have fun and make it your own!

Serving Suggestions For Lasagna Soup

What’s better than a big bowl of lasagna soup? Pairing it with the perfect sides, of course! My family always insists on garlic bread – there’s nothing better for soaking up that rich tomato broth. I like to toast thick slices of Italian bread, rub them with fresh garlic, and drizzle with olive oil. If you’re feeling fancy, sprinkle on some parsley and parmesan. For a lighter option, try a simple green salad with vinaigrette – the tangy dressing balances the soup’s richness. And if you’re hosting? Add a platter of antipasto – olives, roasted peppers, and cured meats make it feel like a feast. Trust me, these combos will make your lasagna soup night extra special!

Storing and Reheating Lasagna Soup

Here’s the good news – this lasagna soup tastes even better the next day! But you’ve got to store it right to keep that perfect texture. First, let the soup cool completely before transferring it to airtight containers – I like to portion mine out for easy lunches. It’ll keep happily in the fridge for up to 3 days.

When reheating, you’ll notice the noodles soak up some broth – just add a splash of water or extra chicken broth when warming. My favorite method? Gentle stovetop reheating over medium-low heat, stirring occasionally. Microwave works too – use 30-second bursts and stir between to prevent hot spots. And remember – always add your cheese toppings after reheating!

Lasagna Soup Nutritional Information

Now, I’m no nutritionist, but I can tell you this lasagna soup packs plenty of protein and veggies! Keep in mind that nutritional values will always vary depending on your exact ingredients – like whether you use lean beef or full-fat cheeses. It’s hearty comfort food meant to be enjoyed without strict calorie counting!

Lasagna Soup FAQs

I get so many questions about this lasagna soup recipe – here are the ones that pop up most often! First up: “Can I make lasagna soup ahead?” Absolutely! Just prepare everything except the noodles and cheese. Store the broth in the fridge for up to 2 days, then reheat and add the pasta when you’re ready to serve. The noodles will cook perfectly in the hot broth.

“What pasta can I use instead of lasagna noodles?” No lasagna sheets? No problem! Any short pasta works – I’ve used mafalda, rotini, even broken spaghetti in a pinch. Just adjust cooking time based on the package directions.

“How do I make vegetarian lasagna soup?” Easy swap – use veggie broth and sauté mushrooms or lentils instead of beef. The ricotta topping keeps it creamy and satisfying. My meat-loving husband didn’t even notice the difference last Meatless Monday!

“Why is my soup too thick?” The noodles keep absorbing liquid – just stir in extra broth or water when reheating. I always keep some warmed broth handy for this exact reason!

Share Your Lasagna Soup Creation

I’d absolutely love to hear how your lasagna soup turns out! Did you add your own twist? Did the kids gobble it up? Leave a comment below with your results or any brilliant variations you tried. Better yet – snap a photo of that cheesy masterpiece and tag me on social media! Nothing makes me happier than seeing your delicious creations.

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