Picture this— it’s cold out and you’re cuddled up on the couch with a big bowl of lasagna soup, binge watching your fav show. A vibe. The delicious taste of lasagna without all the work. This is the best recipe to make on a chilly day. Let’s make it!
Lasagna soup is getting the love it deserves and I love it. It’s the delicious taste of lasagna without the drawn out process. And it can be done in one pot, making things super easy. And less dishes to wash, and you already know we love that.
Why you’ll love this lasagna soup?
- Easy! it’s lasagna without the work. Throw everything in one pot and you have a cozy and delicious meal.
- Customizable: Feel free to add more veggies to make this soup your own.
- Flavorful: the cozy flavors of lasagna we know and love made into a comforting soup. Perfect way to warm up on a chilly day.
I’m all about one-pot meals, especially on busy weekdays. It’s so convenient to toss everything into one pot and let it do the work for you. You can even make this soup in a crockpot for the ultimate low-maintenance cooking experience.
This Lasagna Soup might seem like it has a lot of steps and ingredients, but it’s actually very simple to make. It also uses plenty of pantry staples you likely already have on hand.
Ingredients for Lasagna Soup
- Ground meat of choice: I used ground beef. But feel free to use Italian sausage, ground turkey, etc.
- Garlic: the more the better.
- Onions: yellow onion, diced.
- Tomatoes- optional, I threw whatever tomato I had in this soup. A mixture of Roma tomatoes and cherry tomatoes to give some great texture.
- Tomato Paste: This adds a rich depth of flavor to the base of soup.
- Beef Flavor Base: the perfect boost of rich, savory flavor. One of my favorite things to add to soups.
- Marinara sauce + crushed tomatoes: also used a variety of tomato sauce. I thought I had a large amount of crushed tomatoes but I didn’t, so I added marinara to it.
- Herbs and spices: if you decide to use ground beef or turkey it’s important to season it to achieve that Italian sausage flavor. I used a variety of seasonings + fennel seeds.
- Sugar: helps balance the acidity of the tomatoes.
- Chicken broth or Vegetable broth: I prefer using low sodium because I can control the sodium while cooking.
- Lasagna: you can use whatever pasta you’d like. But for the lasagna effect I crushed lasagna noodles and cooked them in the soup. Fusilli and Campanelle noodles would also work well.
- Ricotta Cheese: I prefer whole milk ricotta.
- Mozzarella: shredded.
- White Truffle oil: is optional but I love the flavor it adds to the ricotta mixture.
Are you a pasta lover? Try some of my other favorite pasta recipes.
- Tomato Basil Pasta
- Creamy Salmon and Broccoli Pasta Bake
- Creamy Sausage and Kale Rigatoni
- Red Curry Noodles
If you try my Lasagna Soup please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Lasagna Soup
Ingredients
- 1 lb Ground beef, ground turkey or Italian sausage
- 1/2 onion diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp onion powder
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1/2 tsp oregano
- 1/2 tsp fennel seeds
- crushed red pepper flakes
- salt + pepper
- 1 tbsp tomato paste
- 1 tbsp beef flavor paste
- 24 oz Marinara Sauce
- 8 oz can of crushed tomatoes
- 6-8 Lasagna noodles crushed into pieces
- 1/2 cup heavy cream
- 1 1/2 tbsp sugar
- fresh basil
For Ricotta
- 1 cup Ricotta
- 1/3 cup shredded mozzarella
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp parsley
- fresh basil
- black pepper
- salt
- white truffle oil optional
Instructions
- Heat 1 tbsp of olive oil in a large pot over medium heat. Once heated add in onions and sautè until translucent. After 2-3 minutes, add in garlic and sautè until fragrant. about 2-3 minutes.
- Add in ground beef and cook until brown. Season with onion powder, garlic powder, Italian seasoning, crushed red pepper flakes and fennel seeds. Allow to roast for about 3 minutes before adding tomato paste, beef flavor paste and allow to caramelize for about 5 minutes. Then add in crushed tomatoes, marinara sauce and chicken broth.
- Bring to a boil. Add in sugar. Taste and adjust seasonings if needed. Pour in heavy cream and crush in lasagna, cover and let simmer until the noodles are tender, about 10 minutes.
- In a medium mixing bowl, combine ricotta, shredded mozzarella, garlic powder, onion powder, Italian seasoning, pepper, salt and a drizzle of white truffle oil. Mix until well combined.
- Ladle soup into a bowl, with a dollop of ricotta cheese. Garnish with fresh basil and red pepper flakes.
- Serve with warm dinner rolls or garlic bread and enjoy!
Notes
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
