The BEST Lasagna Soup Recipe

I recently discovered a remarkable homemade lasagna soup that reimagines a classic favorite. Every spoonful bursts with lean beef, ripe tomatoes, and a secret blend of herbs, inviting me to experience a culinary twist that surprises with each bite. This dish promises an adventure in flavor that captivates and delights.

I’ve been experimenting in the kitchen for a while now and finally came up with what I think is the best lasagna soup recipe ever. It combines all the hearty flavors of lasagna with the ease of a soup, and believe me, it’s a game changer.

I start by heating a tablespoon of olive oil before browning a pound of lean ground beef along with a finely chopped small yellow onion and minced garlic. Once the meat is cooked just right, I toss in a teaspoon of salt, half a teaspoon of black pepper, a quarter teaspoon of red pepper flakes, and some dried Italian seasoning to amp up the flavor.

Then, I stir in tomato paste, crushed tomatoes and a rich beef broth mixed with water. The best part is that I break up some lasagna noodles right into the pot and finish it off with shredded mozzarella and grated Parmesan.

If you’re like me and love a good lasagna soup recipe that’s simple yet full of taste, you gotta try this one.

Why I Like this Recipe

I really love this recipe because its super easy to make and all the flavors combine really well in one pot. I enjoy how the beef, onions, garlic, and spices create a rich and savory base that makes the soup so comforting. I also like that the broken up noodles and cheeses melt perfectly into the broth bringing that lasagna feel without the extra work. Lastly, topping it off with a bit of ricotta and fresh basil gives it a burst of freshness that makes every bite special.

Ingredients

• Olive Oil: Provides heart-healthy fats and a light, fruity flavor.
• Lean Ground Beef: Rich in protein, adds robust savory taste and satisfying texture.
• Yellow Onion: Sweet, mild, and delivers fiber along with aromatic depth.
• Garlic: Pungent, boosts immune health and deepens the soup’s flavor.
• Tomato Paste: Concentrated flavor that thickens the dish and adds tangy sweetness.
• Crushed Tomatoes: Rich in vitamins, they bring acidity and natural tomato sweetness.
• Fresh Basil: Adds a herbaceous, aromatic finish and bright flavor to the final dish.
• Ricotta Cheese: Creamy, mild, and contrasts with meat and tomato’s rich flavor.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 lb lean ground beef
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 teaspoons dried Italian seasoning
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can crushed tomatoes
• 4 cups beef broth
• 2 cups water
• 8 to 9 lasagna noodles, broken up into pieces
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese (for serving)
• Fresh basil leaves, roughly chopped (for garnish)

How to Make this

1. Heat the olive oil in a large pot over medium-high heat. Add the lean ground beef and cook until it’s browned, stirring in the chopped onion, minced garlic, salt, black pepper, red pepper flakes, and Italian seasoning as it cooks.

2. Stir in the tomato paste and let it cook with the meat for about 2 minutes so it loses a bit of its raw flavor.

3. Pour in the crushed tomatoes, beef broth, and water. Bring the whole mixture to a simmer.

4. Add the broken up lasagna noodles into the bubbling soup and let them cook for around 10 minutes, or until they’re nice and soft.

5. Keep stirring occasionally to prevent the noodles from sticking and to help all the flavors blend together.

6. Lower the heat a bit and mix in the shredded mozzarella and grated Parmesan cheese. Stir until the cheeses melt completely into the soup.

7. Give the soup a taste and adjust the seasoning if needed.

8. Scoop the soup into bowls and top each serving with a generous spoonful of ricotta cheese.

9. Sprinkle roughly chopped fresh basil over the top for a hint of freshness.

10. Serve hot and enjoy your comforting, saucy lasagna soup perfect for cozy family dinners!

Equipment Needed

1. A large pot – Make sure it’s big enough (around 6-8 quarts) to hold all the ingredients while allowing them to simmer properly.
2. A stove with a burner set to medium-high heat – Needed to bring the soup to a simmer and cook the beef evenly.
3. A wooden spoon or heat-safe spatula – For stirring the beef, vegetables and later the cheese, without scratching your pot.
4. A sharp knife – Essential for chopping the yellow onion and mincing the garlic.
5. A cutting board – Provides a stable surface for safely chopping the veggies.
6. Measuring spoons and measuring cups – Used to accurately measure the olive oil, spices, broth, water, and other liquid ingredients.
7. A can opener – Necessary for opening the tomato paste and crushed tomatoes cans if they aren’t pull-top.
8. A ladle – For scooping the soup into bowls during serving.
9. Soup bowls – For enjoying your lasagna soup hot, with room for toppings like ricotta and fresh basil.

FAQ

The BEST Lasagna Soup Recipe Substitutions and Variations

• If you don’t have lean ground beef, you can easily swap it out with ground turkey or chicken for a slightly lighter twist.
• If you’re out of olive oil, butter or even a neutral vegetable oil will work just fine.
• If you run out of tomato paste, try using an extra small can of crushed tomatoes and letting it simmer longer to thicken up.
• For dried Italian seasoning, you can mix up equal parts dried basil, oregano, and thyme – it works almost as well.

Pro Tips

1. When you’re browning the meat, make sure you don’t rush the process. Let the onions and garlic get a bit of color with the beef so you end up with a richer, deeper flavor even if that means waiting a bit longer.

2. Let the tomato paste cook with the meat for a solid couple of minutes. This helps to mellow out its raw flavor and makes the whole soup taste more balanced, even if it seems like an extra step.

3. Keep an eye on those noodles when you add them, stirring constantly to avoid sticking. Sometimes they can clump together if not stirred enough so it’s worth the extra attention.

4. Taste the soup right before adding the cheeses so you can adjust the seasoning properly. A little extra salt or pepper at this point can make a huge difference, especially since different broths or tomatoes can vary a lot in saltiness.