There’s something about the first chill of fall that makes me crave comfort food — but not the kind that takes all day. Enter this lasagna soup, a mash-up of my favorite pasta bake and a hearty, spoonable broth. It’s a messy, cheesy bowl of warmth that’s perfect after a long day or when friends drop by unexpectedly. This dish combines the richness of lasagna with the convenience and comforting nature of soup, making it an ideal go-to meal when you want something satisfying and quick.
I love how this soup captures the essence of lasagna without the fuss of layering or baking. It’s all about building flavor in one pot, simmering away, then finishing with a generous sprinkle of cheese. I’ve made it countless times, tweaking ingredients to suit what’s in my fridge, and it never fails to deliver that cozy, nostalgic feeling. The best part? It’s incredibly adaptable—swap in ground turkey, add spinach, or skip the spicy sausage—whatever’s available, and it still turns out delicious.
### Why I Keep Coming Back to This Soup — And Why You Might Too
– I once made this on a rainy Sunday, and the smell alone made everyone linger in the kitchen, stealing spoonfuls before the meal was even ready.
– There’s a chaos to the way the cheese melts into the broth, creating gooey pockets that make every bite feel indulgent.
– It’s become my go-to for family dinners, especially when I need something fast but hearty enough to satisfy picky eaters.
– I secretly love how adaptable it is—swap in ground turkey, add spinach, or skip the spicy sausage—whatever’s in the fridge.
### Ingredient Breakdown — What Makes This Soup Shine
– **Ground beef or Italian sausage:** I use a spicy sausage for extra flavor, but regular beef works just fine. Swap for ground turkey if you want leaner. The rich, meaty aroma makes the whole house smell like a cozy kitchen.
– **Canned crushed tomatoes:** I prefer San Marzano for a sweeter, more vibrant tomato flavor. Use diced tomatoes if that’s what you have, but blend for a smoother broth.
– **Onion and garlic:** Sauté until fragrant—this is the base of all the good stuff. Skip garlic if you’re sensitive, but don’t skip the onion.
– **Beef or chicken broth:** I simmer in beef broth for depth, but chicken broth is lighter and quicker. Both give a savory backdrop to the cheese.
– **Lasagna noodles:** Break them into bite-sized pieces; they cook quickly, absorbing all the flavors. For gluten-free options, try rice or chickpea pasta.
– **Shredded mozzarella and Parmesan:** I love the gooey stretch, but a sharp Pecorino adds that salty punch. Use what you’ve got in the fridge.
### Your Step-by-Step Guide to Making Lasagna Soup
**Equipment & Tools**
– Large heavy-bottomed pot: for even cooking and flavor development.
– Wooden spoon: for stirring and scraping up browned bits.
– Chopping board and sharp knife: prep your veggies and sausage.
– Measuring cups and spoons: keep it precise, but don’t stress about small discrepancies.
– Soup ladle: for serving and checking doneness.
**Steps**
1. Heat your pot over medium-high heat (around 180°C/355°F). Drizzle in a splash of oil.
2. Drop in the sausage or ground beef; cook until browned and crumbly—about 5-7 minutes. Break it apart as it cooks.
3. Add chopped onion and garlic; cook until fragrant—about 2-3 minutes. The aroma should shift to sweet and savory.
4. Pour in canned tomatoes and broth; stir well, scraping up any browned bits. Bring to a gentle simmer—around 10 minutes.
5. Break the pasta into small pieces and add to the pot. Cook until al dente—about 8 minutes. The noodles should swell and take on the tomato-red hue.
6. Stir in cheese; let it melt and swirl into the broth—about 2 minutes. The soup should turn velvety and rich.
7. Check seasoning—add salt, pepper, or chili flakes as needed. The smell should be vibrant and inviting.
**Resting & Finishing**
Let the soup sit for 2-3 minutes off heat. Serve in bowls, topped generously with mozzarella and Parmesan. Garnish with fresh basil or parsley if you have it for a bright, herbal contrast.
### How to Know It’s Done
– The noodles are tender and hold their shape without turning mushy.
– The cheese is gooey and melts easily into the broth, creating a stretchy, cheesy surface.
– The broth is fragrant, with a balanced acidity from the tomatoes and richness from the meat.
### Mistakes and Fixes — Keep It Perfect
– **Forgot to season:** Add salt and pepper during cooking, not just at the end. Taste as you go for best flavor.
– **Too much pasta:** Rinse some out or add more broth to loosen the soup. Less pasta keeps the broth saucy and flavorful.
– **Over-torched the cheese:** Lower heat when melting cheese or add a splash of milk to loosen it up.
– **Skipped stirring after adding cheese:** Mix well to avoid clumps, ensuring cheesy goodness throughout.
### Quick Kitchen Fixes — Rescue and Adjust
– When broth thickens too much, splash in hot water or broth to loosen it up.
– To fix blandness, stir in a dash of balsamic vinegar or a squeeze of lemon for brightness.
– If cheese clumps, whisk in a little warm milk to smooth it out.
– When noodles stick or overcook, add a splash of hot broth to revive texture.
– Smell of burning garlic? Quickly remove from heat, add fresh garlic or herbs to mask it.
This lasagna soup is the perfect antidote to chilly nights, offering a comforting, cheesy hug in a bowl. It’s quick to prepare, forgiving of tweaks, and endlessly adaptable. Whether you’re feeding a family or just craving something cozy, this dish delivers warmth, flavor, and satisfaction in every spoonful.
Enjoy the process of customizing your own version—perhaps with extra veggies or a dash of red pepper flakes for heat. Before you know it, you’ll be serving up bowls of cheesy, tomato-scented goodness that turn an ordinary evening into a special occasion. Remember, the secret to great comfort food is love, flexibility, and a generous sprinkle of cheese!
Lasagna Soup
Equipment
- Large, heavy-bottomed pot
Ingredients
- 1 lb ground sausage or beef spicy sausage adds extra flavor, but regular beef works
- 1 medium onion chopped
- 3 cloves garlic minced
- 28 oz canned crushed tomatoes San Marzano preferred
- 4 cups beef or chicken broth
- 8 oz pasta (lasagna noodles or broken pasta) break into bite-sized pieces
- 1 cup shredded mozzarella for topping and melting into the soup
- 1/2 cup Parmesan cheese or Pecorino for extra flavor
- 2 tbsp olive oil
Instructions
- Heat your large pot over medium-high heat and add a splash of olive oil. Once shimmering, add the ground sausage or beef, breaking it apart with your spoon. Cook until browned and crumbly, about 5-7 minutes, until the meat develops a deep, fragrant aroma.
- Add chopped onion and minced garlic to the pot with the meat. Sauté together until the onion turns translucent and fragrant, about 2-3 minutes. You’ll notice the mixture becoming savory and aromatic.
- Pour in the canned crushed tomatoes and broth, stirring well to combine. Use your spoon to scrape up any browned bits from the bottom of the pot, which adds flavor. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld.
- Break the pasta into small pieces and add them to the simmering soup. Stir to submerge the pasta and cook until al dente, about 8 minutes. The noodles will swell and soak up the tomato broth, turning a vibrant red hue.
- Stir in the shredded mozzarella and Parmesan cheese. Let them melt into the hot broth, creating a rich, velvety texture with gooey pockets of cheese on top. This should take about 2 minutes and will make the soup look thickened and cheesy.
- Taste the soup and adjust seasoning with salt, pepper, or chili flakes if desired. Once seasoned, turn off the heat and let it sit for a couple of minutes to settle and thicken slightly. Serve hot, topped with extra cheese and fresh herbs if you like.
