Why Make This Recipe
Lasagna Soup is a comforting dish that brings the classic flavors of your favorite lasagna into a warm and hearty soup. It’s perfect for a cozy night in or for sharing with friends and family. This recipe is not only delicious but also easy to make, allowing you to enjoy all the layers of taste in a simple bowl.
How to Make Lasagna Soup
Ingredients:
- 1 lb Ground beef (Or any other protein!)
- 2 tbs Olive oil
- 1 large Onion (Diced)
- 5 cloves garlic, minced
- 5 tbs Tomato paste
- 1 28oz Canned Tomatoes
- 900ml Veggie or chicken stock
- 2 cups Water
- 1 tbs Dried oregano
- 1 tsp Garlic powder
- 12-15 Large Lasagna Noodles (Broken up)
- 1/4 cup Heavy cream
- Salt and pepper (To taste)
- 1 cup Ricotta
- 1/2 cup Parm (Finely grated)
- Chives (Finely diced)
Directions:
- Add ground beef and olive oil into a pot placed over medium-high heat. Cook the beef until it is completely browned. Once browned, remove the beef from the pot and set it aside.
- In the same pot, add in diced onions and minced garlic. Sauté until the onions become translucent.
- Add in the tomato paste, stir, and then drop in the canned tomatoes. Using a fork, crush the tomatoes slightly. Allow the mixture to bubble away for 3-5 minutes.
- Next, add in the chicken stock, water, dried oregano, and garlic powder. Bring everything to a boil.
- Once the soup is boiling, drop in the broken lasagna noodles and cook until they reach your desired doneness.
- Once the noodles are cooked, stir in the heavy cream and the cooked beef.
- Season the soup with salt and pepper to taste.
- Serve the soup with a dollop of ricotta, a sprinkle of grated Parm, and some fresh chives on top.
How to Serve Lasagna Soup
Serve your warm Lasagna Soup in bowls and top each serving with a generous scoop of ricotta cheese, finely grated Parmesan, and diced chives. You can pair it with crusty bread or a side salad for a complete meal.
How to Store Lasagna Soup
To store Lasagna Soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, you can freeze it for up to 3 months. Just remember to let it thaw in the fridge before reheating.
Tips to Make Lasagna Soup
- Feel free to swap out the ground beef for ground turkey, chicken, or a plant-based protein for a lighter option.
- If you like a spicier soup, add some red pepper flakes when you sauté the onions and garlic.
- For an extra cheesy experience, mix in some shredded mozzarella cheese right before serving.
Variation
You can make a vegetarian version of this soup by omitting the meat and adding more vegetables like zucchini, bell peppers, or mushrooms. Use vegetable stock instead of chicken stock for a complete vegetarian dish.
FAQs
1. Can I make this soup in advance?
Yes, you can make Lasagna Soup a day ahead. Just reheat it in a pot over medium heat before serving.
2. Can I use fresh lasagna noodles?
Fresh lasagna noodles work great! Just remember that they may cook faster, so keep an eye on them.
3. How can I make the soup thicker?
To thicken the soup, you can add a bit more tomato paste or reduce the liquid by simmering it longer. Adding crushed red lentils can also give it a nice thicker texture.
Lasagna Soup
Ingredients
Method
- Add ground beef and olive oil into a pot placed over medium-high heat. Cook the beef until it is completely browned. Once browned, remove the beef from the pot and set it aside.
- In the same pot, add in diced onions and minced garlic. Sauté until the onions become translucent.
- Add in the tomato paste, stir, and then drop in the canned tomatoes. Using a fork, crush the tomatoes slightly. Allow the mixture to bubble away for 3-5 minutes.
- Next, add in the chicken stock, water, dried oregano, and garlic powder. Bring everything to a boil.
- Once the soup is boiling, drop in the broken lasagna noodles and cook until they reach your desired doneness.
- Once the noodles are cooked, stir in the heavy cream and the cooked beef.
- Season the soup with salt and pepper to taste.
- Serve the soup in bowls and top each serving with a generous scoop of ricotta cheese, finely grated Parmesan, and diced chives. Optionally, pair with crusty bread or a side salad.