Lasagna Soup

Lasagna Soup is the ultimate comfort meal – one that’s filled with all your favorite flavors but can be thrown together quickly on a weeknight. And it’s also my most viral recipe ever, with over 50 million views and write-ups in Essence Magazine, Parade Magazine, and even Vogue Poland! (I have to thank SZA for that, since she commented asking for the recipe and brought a lot of attention to the video!)

Lasagna Soup recipes have been floating around the internet for a while now, and I even found an article in the Chicago Tribune from 1994 calling it a “spicy, savory concoction” – apparently they were serving it at the Windsor’s Lounge at the Palmer House Hilton, which I’ve never heard of but sounds fancy!

My recipe has a couple key variations from the classic version. Most recipes use ricotta but I substitute that for a heaping amount of fresh mozzarella, making this extra cheesy and gooey. I also use less broth than other recipes, and most of it gets absorbed as the lasagna noodles cooked. The final version is arguably no longer a soup but rather a delicious, warm, deconstructed lasagna.

Lasagna Soup

A cheesy, tasty, deconstructed lasagna that you can throw together on a weeknight. Use a jar of sauce instead of crushed tomatoes for a faster version (see notes below).

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4 people

Ingredients Method

Ingredients

  

• 1 yellow or white onion
• 2 tbsp olive oil
• 2 cloves garlic crushed or minced
• 1/2 pound sweet Italian sausage
• 1/2 pound ground beef
• 1-2 tsp Italian seasonings
• 1 tsp crushed red pepper flakes optional
• 2 tbsp tomato paste
• 28 oz crushed tomatoes
• 3 cups chicken broth
• 1/2 cup heavy cream
• 8 oz lasagna noodles
• 1/2 cup grated Parmesan
• 1 cup fresh mozzarella, shredded shredded
• 1/4 cup fresh basil chopped
• Salt and pepper To taste

Method

 

1. Heat the olive oil in a large sauce pan over medium heat. Add the onions and let cook until they lose color, 5-7 minutes.
2. Add the crushed garlic.
3. After about a minute, add the sausage and ground beef. Break up the meat and season with salt, pepper, Italian seasonings, and red pepper flakes (if using).
4. Cook until meat in entirely brown, then add tomato paste, tomatoes, chicken broth, and heavy cream. Let cook on medium for 15-20 minutes then bring to a boil.
5. Break up 1/2 a box of lasagna noodles into pieces and add to the boiling soup. Lower heat to medium-low and let cook until the noodles are completely tender, about 20 minutes. Stir occasionally. Most of the liquid will be absorbed during this time. Add more broth if desired.
6. When pasta is cooked remove from heat. Add in Parmesan and mozzarella and stir until they are melted. Sprinkle chopped basil on top and serve.

Notes

1. You can switch up the meats! Feel free to use all ground beef, all sausage, or something like ground turkey or chicken instead.
2. Or make it all vegetarian! I have made this vegetarian by swapping out the meat for vegetables like carrots, celery, zucchini, and mushrooms.
3. For a faster version, use a jar (28 ounces) of your favorite marinara sauce instead of the crushed tomatoes. With crushed tomatoes I like to let the soup cook for about 15 minutes before adding the noodles, to allow the tomatoes to reduce a bit. With marinara sauce you can skip this step. After adding the sauce, broth, and cream, bring to a boil immediately and add the lasagna noodles.