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This creamy lasagna soup captures all the comfort of classic lasagna in an easy weeknight bowl. With layers of rich tomato broth, savory meats, noodles, and melty cheese, it is everything you expect from homemade lasagna but with a fraction of the effort and time. Perfect for chilly days or whenever you crave a cozy meal.
I first made this recipe on a night when I was craving lasagna but had neither the time nor patience for ovens and layering. My kids instantly declared this the best soup ever and requested it again the next night.
Ingredients
- Olive oil or pork lard: adds rich flavor to the base choose a fresh oil with a good aroma
- Yellow onions: diced for sweetness and savory depth pick firm onions free of soft spots
- Garlic cloves: minced for punchy flavor use fresh for the best outcome
- Garlic powder: backs up the fresh garlic for a robust taste choose a brand with no added salt
- Dried oregano: gives classic Italian aroma
- Chili flakes: bring just enough heat adjust to taste
- Salt: lifts all the other flavors use a pure sea salt if possible
- Ground black pepper: for gentle warmth use freshly ground for the best kick
- Smoked paprika: introduces a subtle smokiness opt for a Spanish variety if you can
- Tomato paste: adds umami and body choose a thick double concentrate paste
- Ground beef and ground pork: for a mix of richness and flavor go for well marbled cuts
- Tomato sauce: creates a silky soup base look for a bright and tomatoey jar or make your own
- Heavy cream: adds luxurious creaminess use high fat cream for the thickest results
- Chicken broth: brings savory depth use homemade or a low sodium store bought broth
- Sugar: balances out acidity and rounds flavors
- Water: makes sure the soup is not too thick or salty
- Lasagna sheets: broken up for true lasagna texture use high quality pasta for best chew
- Shredded mozzarella: gives stretchy gooeyness freshly shredded melts best
- Ricotta cheese and fresh basil (optional): for classic topping choose fresh and creamy ricotta and vibrant basil
- Chopped parsley (optional): for garnish
Step by Step Instructions
- Sauté the Veggies:
- Start by heating olive oil or lard in a large heavy pot over medium heat. Add diced onions and minced garlic. Cook gently for at least five minutes. Wait for onions to become soft and turn translucent which builds the base of your soup.
- Season and Brown the Meat:
- Mix in garlic powder dried oregano chili flakes a generous pinch of salt pepper and smoked paprika. Stir and let the spices toast for one to two minutes until the scent deepens and the pan feels fragrant. Add tomato paste and stir well letting it caramelize slightly for around a minute. Now add ground beef and pork. Break them up as they cook turning often until no longer pink and nicely browned. This can take five minutes but do not rush—browning means flavor.
- Build the Soup Base:
- Pour in tomato sauce heavy cream chicken broth and water. Stir everything together scraping the bottom to catch all the tasty bits. Add sugar now which helps smooth out the tangy tomatoes and makes the soup round and comforting.
- Add the Pasta:
- When the soup comes to a gentle simmer drop in your broken lasagna sheets. Stir often so noodles do not stick. Keep the soup at a gentle simmer and cook uncovered for twenty to thirty minutes. Your pasta should be tender but not mushy and the flavors melded by now.
- Finish with Cheese:
- Take the soup off the heat. Sprinkle in the shredded mozzarella and stir gently to melt it right into the soup for ribbons of cheese in every spoonful. Toss in chopped parsley if you want extra color and freshness.
- Serve and Enjoy:
- Ladle hot soup into bowls. Top each with a scoop of creamy ricotta and a scatter of fresh basil leaves if you like. Serve piping hot and get ready for big smiles at the table.
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One of my favorite ingredients here is smoked paprika which transforms basic tomato broth into something unforgettable. A sprinkle of fresh basil on top always reminds me of my grandmother handing out bowls of her lasagna at Sunday dinners—those flavors linger long after the meal ends.
Storage Tips
Let soup cool completely before transferring to airtight containers. It will keep in the fridge for up to four days. For freezing let cool fully and portion into freezer safe bags or containers. Thaw gently on the stove adding a splash of broth if needed to loosen it back to soup texture.
Ingredient Substitutions
Swap ground turkey or chicken if you prefer lighter meats. For vegetarians use plantbased crumbles and a rich vegetable broth. Gluten free lasagna noodles work just as well but check for cook time adjustments.
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Serving Suggestions
Serve with crusty bread or garlic toast for dipping. A green salad with a sharp vinaigrette balances the richness. Top each bowl with extra mozzarella or ricotta for truly indulgent results.
Lasagna Soup in Food Culture
Lasagna soup is a playful twist on traditional Italian American lasagna reflecting a love of homestyle comfort and resourcefulness. It brings the recognizable flavor and comfort of lasagna into an easier everyday routine perfect for busy modern kitchens.
Frequently Asked Questions
- → Can I use other types of pasta instead of lasagna sheets?
Yes, feel free to swap in any hearty pasta like rotini or penne if lasagna sheets aren't available. Adjust cooking time accordingly.
- → How do I make this dish vegetarian?
Simply omit the ground meat and replace chicken broth with vegetable broth. Add extra veggies or beans for heartiness.
- → What kind of cheese works best for serving?
Mozzarella creates creaminess within the dish, while ricotta and a sprinkle of fresh basil add brightness when serving.
- → Can I prepare it ahead of time?
Yes, you can cook ahead and reheat gently. Add cooked pasta just before serving to keep the texture firm.
- → How do I store leftovers?
Store cooled soup in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits.