Layered Pasta Soup Recipe
Oh, lasagna soup. Just saying the words makes me feel all warm and fuzzy inside. It’s one of those dishes that feels like a big, comforting hug on a chilly evening, and honestly, it’s become a staple in my kitchen. You know how sometimes you crave that hearty, cheesy goodness of lasagna, but the thought of rolling out dough and layering everything feels like a marathon? Yeah, me too. That’s exactly where this glorious lasagna soup swoops in to save the day. It’s got all the soul-warming flavors of traditional lasagna – the rich tomato, the savory meat, the creamy ricotta – but in a ridiculously easy, soul-satisfying soup form. My kids actually ask for this all the time, which, as any parent knows, is basically winning the lottery. It’s like the ultimate cheat code to getting everyone around the table happy and fed, without all the fuss. It’s the kind of meal that reminds me of those chilly autumn evenings when I was a kid, and my mom would pull something delicious out of the oven that filled the whole house with the most amazing aroma.
What is Lasagna soup?
So, what exactly is lasagna soup, you ask? Think of it as all the delicious components of a classic baked lasagna, but reimagined into a comforting, steaming bowl of goodness. It’s essentially a robust, savory tomato and meat sauce, simmered to perfection, that then gets loaded up with all the goodies we love in lasagna: tender pasta (often lasagna noodles broken into pieces!), a dollop of creamy ricotta cheese, and a sprinkle of Parmesan. It’s a deconstructed, easier-to-eat, and dare I say, even more satisfying version of the Italian-American classic. The magic happens because we’re capturing those beloved lasagna flavors and textures in a liquid form, making it perfect for slurping up on a cold night or when you just need a little culinary pick-me-up. It’s Italian comfort food, distilled into its purest, most delicious essence.
Why you’ll love this recipe?
There are so many reasons why this lasagna soup has earned a permanent spot in my recipe rotation, and I just know you’re going to fall in love with it too. First off, the FLAVOR! It’s incredibly rich and satisfying. The slow simmer of the tomatoes with the Italian sausage and a hint of garlic and herbs creates a depth of flavor that’s just out of this world. It tastes like it’s been simmering for hours, even when it hasn’t! Secondly, the SIMPLICITY is a game-changer. Seriously, this is a lifesaver on busy weeknights. You can have a pot of this bubbling away in under an hour, and most of that is hands-off simmering time. It’s so much less intimidating than a full-blown lasagna, and the cleanup is a breeze. Plus, it’s unbelievably COST-EFFECTIVE. You probably have most of the ingredients in your pantry already, and the main components are really budget-friendly. What I love most about this recipe, though, is its VERSATILITY. You can easily customize it to your liking. Don’t eat meat? Swap the sausage for plant-based crumbles or extra veggies. Want it a little spicier? Toss in some red pepper flakes. It’s also fantastic for meal prep – it tastes even better the next day! Honestly, it hits all the right notes: it’s delicious, easy, economical, and adaptable. What more could you ask for in a recipe?
How do I make lasagna soup?
Quick Overview
Making this lasagna soup is surprisingly straightforward. You’ll start by browning some Italian sausage and aromatics, then simmer everything in a rich tomato broth. We’ll toss in broken lasagna noodles towards the end until they’re perfectly tender, and then it’s just a matter of serving it up with a dreamy dollop of ricotta and some fresh basil. It’s truly that easy, and the result is a hearty, flavorful soup that tastes like it took all day to make. It’s the ultimate comfort food hack!
Ingredients
For the main soup base:
1 tablespoon olive oil
1 pound Italian sausage (mild or hot, your preference!), casings removed
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes, undrained
4 cups chicken or vegetable broth (low sodium is best so you can control the salt)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Pinch of red pepper flakes (optional, for a little kick)
8-10 lasagna noodles, broken into bite-sized pieces (about 1-inch squares)
1/4 cup heavy cream or half-and-half (optional, for extra richness)
For Serving:
1 cup ricotta cheese
1/4 cup grated Parmesan cheese, plus more for serving
Fresh basil leaves, chopped, for garnish
Crusty bread, for dipping (highly recommended!)
Step-by-Step Instructions
Step 1: Brown the Sausage and Sauté Aromatics
Grab a large pot or Dutch oven – one that can hold at least 6 quarts. Add a tablespoon of olive oil and heat it over medium-high heat. Once it’s shimmering, add your Italian sausage. Break it up with a spoon as it cooks. You want it nice and browned, all those little crispy bits add so much flavor! Once the sausage is cooked through and nicely browned, drain off most of the grease, leaving just a little bit in the pot for flavor. Now, toss in your finely chopped yellow onion and cook until it’s softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant – be careful not to burn it!
Step 2: Build the Flavor Base
Now for the tomato goodness! Pour in the can of crushed tomatoes and the can of diced tomatoes (don’t drain the diced tomatoes; that liquid is full of flavor!). Give it all a good stir, scraping up any tasty browned bits from the bottom of the pot. This is where the magic really starts to happen. Add in your chicken or vegetable broth, dried oregano, dried basil, salt, pepper, and the optional red pepper flakes if you like a little warmth. Give everything a good mix.
Step 3: Simmer and Meld the Flavors
Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes. This simmering time is crucial for allowing all those delicious flavors to meld together and deepen. The longer it simmers, the richer it will taste. I often let it go for 30-40 minutes if I have the time, just to really let those flavors sing. It smells amazing at this point!
Step 4: Cook the Lasagna Noodles
Once the soup has had a good simmer, it’s time to add the pasta! Break your lasagna noodles into bite-sized pieces – think about 1-inch squares. Stir them into the simmering soup. Increase the heat slightly to a gentle simmer again and cook for about 10-12 minutes, or until the noodles are al dente. You want them tender but with just a slight chew. Stir occasionally to make sure they don’t stick to the bottom of the pot. If the soup seems a bit too thick at this point, you can always add a splash more broth or water.
Step 5: Add Creaminess (Optional)
If you like a little extra richness and creaminess, stir in the heavy cream or half-and-half in the last few minutes of cooking. It makes the broth a lovely, comforting consistency and adds a subtle sweetness that balances the tang of the tomatoes. This step is totally optional, but I find it makes the soup feel extra luxurious.
Step 6: Prepare the Ricotta Topping
While the noodles are cooking, I like to get my ricotta topping ready. In a small bowl, mix together the ricotta cheese and the grated Parmesan cheese. You can add a pinch of salt and pepper if you like, but it’s usually not necessary with the salty Parmesan. This creamy mixture is what really gives it that lasagna feel.
Step 7: Serve and Garnish
Ladle the hot lasagna soup into bowls. Now for the best part: dollop a generous spoonful of the ricotta mixture right into the center of each bowl. Sprinkle with a little extra grated Parmesan cheese and a scattering of fresh chopped basil. The fresh basil adds a beautiful pop of color and a lovely freshness that cuts through the richness of the soup. Serve immediately with some crusty bread for dipping – it’s essential for soaking up every last drop!
What to Serve It With
This lasagna soup is practically a meal in itself, but it pairs beautifully with a few things to make the experience even more special. For a simple morning or brunch affair, I love serving it with some perfectly toasted garlic bread. The warm, crusty bread is just begging to be dipped into that rich, flavorful broth. If you’re feeling a bit more elegant for brunch, a light, crisp arugula salad with a lemon vinaigrette is a fantastic contrast to the hearty soup. The peppery arugula and bright dressing cut through the richness beautifully. For a true dessert-like experience, something sweet and creamy afterwards is a dream. Think a delicate panna cotta or a light fruit tart. But honestly, my favorite way to serve it is just as it is, with that amazing dollop of ricotta and a side of really good crusty bread. My family always devours it with slices of sourdough or a simple baguette – perfect for mopping up every last bit of that delicious soup. It’s a comforting, satisfying meal that always feels just right.
Top Tips for Perfecting Your Lasagna Soup
I’ve made this lasagna soup more times than I can count, and I’ve picked up a few tricks along the way that I think make a big difference. For the sausage, don’t be afraid to get it nice and browned; those little crispy bits add so much texture and depth to the soup. If you’re using ground beef instead of sausage, make sure to season it well with Italian herbs and a pinch of salt and pepper while it’s browning. When it comes to the tomatoes, I really prefer using a combination of crushed and diced. The crushed tomatoes give that lovely smooth sauce base, while the diced tomatoes add little bursts of tomato texture throughout the soup. And speaking of texture, don’t overcook your noodles! They should be al dente when you serve them, as they’ll continue to soften a bit in the hot soup. I learned this the hard way when I once left them in a little too long and they turned mushy – definitely not the texture we’re going for! If you’re making this ahead of time, I recommend cooking the noodles separately and adding them just before serving. This prevents them from getting too soft. For the ricotta topping, I sometimes stir in a tiny bit of lemon zest or a minced clove of garlic for an extra flavor boost. It’s a small change that makes a noticeable difference! If you’re not a fan of ricotta, a dollop of mascarpone or even a swirl of béchamel sauce works beautifully too. And finally, the fresh basil! Don’t skip it. It’s a bright, fresh counterpoint to all the rich, savory flavors, and it makes the soup look absolutely gorgeous. Trust me on this one!
Storing and Reheating Tips
One of the best things about this lasagna soup is how well it stores and reheats. I often make a big batch because we love having leftovers! If you have any soup that doesn’t magically disappear (which is rare in my house!), let it cool completely before storing. For refrigerator storage, transfer the cooled soup to an airtight container. It should stay fresh in the fridge for up to 3-4 days. The noodles will continue to soften a bit as it sits, which is fine, but if you prefer them firmer, I’d store the soup and cooked noodles separately and combine them just before reheating. For freezing, this soup is a great candidate! Once cooled, transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. When you’re ready to reheat, the best method is usually on the stovetop. Gently heat the soup over medium-low heat, stirring occasionally, until it’s warmed through. If you froze it, you might need to add a splash more broth or water as it thaws and heats to get the right consistency back. If you stored the noodles separately, add them during the last 5-10 minutes of reheating. For the ricotta topping, it’s best to prepare it fresh right before serving when you reheat. Reheating it with the soup can make it watery. If you do have leftover ricotta topping, keep it in its own container in the fridge.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite way to bring all the comfort and flavor of lasagna to the table without all the fuss. This lasagna soup is more than just a recipe to me; it’s a little bowl of happiness that I love sharing with my family and friends. It’s the kind of meal that just makes everything feel a little bit better, a little bit warmer, and a whole lot tastier. The balance of the rich, savory broth, the tender pasta, and that creamy ricotta topping is just perfection. It’s proof that you can have all the incredible flavors you love in a dish that’s surprisingly simple to make. If you’re a fan of hearty, comforting meals, you absolutely have to give this lasagna soup a try. I truly hope it becomes a favorite in your kitchen too! If you make it, please let me know how it turns out in the comments below – I love hearing about your cooking adventures! Happy slurping!
Hearty Lasagna Soup
Ingredients
Method
- In a large soup pot or Dutch oven, cook and crumble the sausage and ground beef over medium-high heat. Add the onions and the garlic to cook along with the meat. Sprinkle with Italian seasonings and red pepper flakes as everything cooks.
- Add the tomato paste, diced tomatoes, chicken broth, salt, and pepper. Stir and increase heat to high. When soup begins to simmer, reduce to medium-high once again and add the pasta. Stir and simmer until noodles are soft, 8-10 minutes. Taste the broth and adjust spices as needed.
- Remove from the heat when the noodles are tender, but still chewy. While the pasta is cooking, stir together the ricotta, Parmesan, and Mozzarella in a small bowl.
- Scoop the soup into bowls and top with a generous scoop of the cheese mixture.
