Lasagna soup has always been my secret weapon on cold nights. It captures the essence of lasagna—cheesy, tomatoey, satisfying—in a way that’s quick and simple to pull together. It’s the kind of dish that makes you feel like you’re indulging, but really, it’s just smart cooking.
Why I Keep Coming Back to This Soup
It’s the warmth in every spoonful, the way it feels like a hug after a long day. The simplicity means I can throw it together in under thirty minutes, yet it tastes like I spent hours layering flavors. It’s the perfect comfort food when the seasons change or when I need a little extra cozy in my dinner routine.
Breaking Down the Key Players
- Ground beef: I like a lean cut for less grease, but pork or turkey work too.: It provides rich flavor and a meaty base. Swap for lentils if vegetarian.
- Crushed tomatoes: Look for a rich, ripe flavor, or crush your own for texture.: They give the broth its vibrant red hue and tangy depth.
- Lasagna noodles: Break them into rough pieces, they cook faster and absorb flavors.: The starchy noodles turn tender and chewy, mimicking lasagna layers.
- Mozzarella cheese: Use fresh for melty goodness, or shredded for convenience.: It’s the gooey, cheesy crown that makes the dish feel indulgent.
- Fresh basil: Adds a bright, aromatic punch. Substitute with oregano if needed.: The final herb lift that ties everything together.
Tools & Equipment for Lasagna Soup
- Large heavy-bottomed pot: For simmering the soup evenly without scorching.
- Wooden spoon: To stir and break apart meat and noodles.
- Measuring cups and spoons: Ensure accurate seasoning and broth quantities.
- Ladle: For serving the hot soup without spills.
Step-by-Step to a Comforting Bowl
Step 1: Gather all your ingredients before starting. It makes the process smoother and less chaotic.
Step 2: Heat a large pot over medium heat, about 180°C (350°F). Add a splash of olive oil.
Step 3: Sauté onions and garlic until fragrant, about 3-4 minutes. They should be soft and translucent.
Step 4: Add ground beef, cook until browned, breaking it apart with your spoon, about 8-10 minutes.
Step 5: Pour in crushed tomatoes and beef broth. Bring to a simmer, about 10 minutes.
Step 6: Stir in herbs, season with salt and pepper. Let it simmer gently, flavors melding.
Step 7: Add broken lasagna noodles, cook until al dente, about 8 minutes.
Step 8: Top with shredded mozzarella and basil. Serve hot, with a crusty bread on the side.
Cooking Checkpoints & Tips
- Noodles should be just tender, not mushy, so taste test a strand.
- Cheese should melt smoothly without clumping, indicating it’s fully incorporated.
- The soup should be flavorful, with a balanced acidity from tomatoes and a hint of sweetness from herbs.
Common Mistakes & How to Fix Them
- Under-sautéed vegetables.? Use high heat when sautéing to prevent soggy onions.
- Clumping of noodles.? Add noodles gradually to prevent sticking.
- Stringy cheese or clumps.? Stir regularly after adding cheese to prevent clumping.
- Flat flavor.? Taste and adjust seasoning before serving.
Lasagna Soup
Equipment
- Large, heavy-bottomed pot
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1/2 pound lean ground beef
- 28 oz crushed tomatoes rich and ripe
- 4 cups beef broth
- 8 oz lasagna noodles broken into pieces
- 1 cup shredded mozzarella cheese for topping
- 1/4 cup fresh basil chopped, for garnish
- to taste salt and pepper
Instructions
- Heat a large heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes.
- Add the minced garlic to the pot and cook for another minute, until fragrant, stirring constantly to prevent burning.
- Add the ground beef to the pot, breaking it apart with your spoon. Cook until browned and cooked through, about 8-10 minutes, until the meat is no longer pink.
- Pour in the crushed tomatoes and beef broth, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
- Season the soup with salt and pepper to taste, then stir in the broken lasagna noodles. Cook until the noodles are tender and al dente, approximately 8 minutes.
- Once the noodles are cooked, ladle the hot soup into bowls and sprinkle generously with shredded mozzarella cheese. Garnish with chopped fresh basil for a bright, herbal finish.
