Lasagna Soup
This lasagna soup delivers the same layered, cheesy comfort as traditional lasagna in a quicker, one-pot format, perfect for weeknight meals.
Ingredients
For the Soup Base
- 1 tablespoon Olive oil To get things sizzling.
- 1 pound Italian sausage (mild or hot) Ground beef or turkey can be used, but sausage delivers more flavor.
- 1 medium Yellow onion, diced For sweetness and structure.
- 4 cloves Garlic, minced Non-negotiable.
- 2 tablespoons Tomato paste For deep, concentrated tomato flavor.
- 1 can (28 ounces) Crushed tomatoes San Marzano recommended for best flavor.
- 6 cups Chicken or beef broth Chicken keeps it bright; beef makes it beefy.
- 2 teaspoons Italian seasoning Or a mix of dried basil, oregano, and thyme.
- 1/2 teaspoon Red pepper flakes Optional for added heat.
- 1 leaf Bay leaf For a subtle 'restaurant' finish.
- 8-10 sheets Lasagna noodles, broken You can substitute with mafalda or bowties.
- 3 cups Fresh spinach Or 1 cup frozen, stirred in at the end.
- to taste Salt and black pepper Start with 1.5 teaspoons kosher salt and 1/2 teaspoon pepper.
For the Cheese Topping
- 1 cup Ricotta cheese For the finishing 'cheesy dollop.'
- 1 cup Shredded mozzarella Melty magic.
- 1/2 cup Grated Parmesan Salty, nutty, perfect.
- a handful Fresh basil or parsley, chopped For brightness.
Instructions
Prepare the Soup Base
- Heat olive oil in a large pot over medium-high heat. Add sausage and break it up. Cook until well-browned with some crispy bits, about 6–8 minutes. Drain excess fat if needed.
- Add diced onion and a pinch of salt. Cook for 4–5 minutes until translucent. Stir in minced garlic for 30–60 seconds until fragrant.
- Stir in tomato paste and cook for 1–2 minutes to caramelize.
- Pour in crushed tomatoes and broth. Add Italian seasoning, red pepper flakes, bay leaf, and 1 teaspoon salt. Bring to a boil, then reduce to a strong simmer.
- Let it bubble for 10 minutes to marry flavors. Taste and adjust salt and pepper.
- Stir in broken lasagna noodles. Simmer for 10–12 minutes, stirring occasionally until noodles are al dente.
- Stir in spinach and cook for 1–2 minutes until wilted. Remove bay leaf.
Prepare the Cheese Mixture
- In a bowl, combine ricotta, mozzarella, and Parmesan. Season with a pinch of salt and pepper. Optional: add chopped basil for extra flavor.
Serve the Soup
- Serve soup hot, then add a generous scoop of the ricotta mixture to each bowl. Sprinkle extra Parmesan and herbs if desired.
- If the soup thickens as it sits, splash in more broth to loosen.
Notes
For storage, keep soup and noodles separate to prevent mushiness. Store soup for up to 4 days and noodles for 3 days. Recommended to freeze the soup base without noodles or spinach for up to 3 months.