Lasagna Soup

Warm up with a bowl of classic lasagna soup, including the best Italian flavors mixed with tender pasta, tomatoes, ground beef, and ricotta cheese topping.

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About Lasagna Soup

Dive into the rich flavors with lasagna soup, where classic Italian layers meet the comfort of a heartwarming broth. Marrying the savory essence of tomatoes, cheeses, meats, and pasta, this bowl of comfort food transforms the traditional lasagna experience into a delightful, spoon-ready delicacy. Perfect for those moments when the soul craves an innovative twist on an age-old favorite.

What is lasagna soup?

Imagine the warm, layered goodness of lasagna but served up in a cozy, slurpable bowl! Lasagna soup is like a delightful hug for your taste buds, blending all beloved lasagna flavors – rich tomatoes, melty cheeses, savory meats, and tender pasta – into the ultimate comfort food. It’s the flavor of traditional lasagna with a twist, making every spoonful a little celebration of Italian goodness.

What ingredients will you need?

In order to cook up your own lasagna in a bowl, you’ll need the following ingredients:

• Olive Oil: Just a little bit for frying.
• Yellow onion, garlic, and ground beef: All cooked together for delicious flavor.
• Oregano, red pepper flakes, bay leaves, basil, salt, and black pepper: Classic seasonings with an Italian flair to create that authentic lasagna taste.
• Tomato paste and diced tomatoes: Because classic lasagna always needs a tomato base!
• Chicken stock: For creating this soup’s broth. You can also use beef stock instead.
• Fusilli pasta: Because if we’re going for a classic lasagna vibe then we need a complementary (and soup-friendly!) Italian pasta.
• Ricotta, Parmesan, and mozzarella: Used as a cheesy topping for the soup.

Can you use a different type of pasta?

Certainly! There are no special recipe-specific instructions regarding the pasta in this recipe (you’re to cook it per whatever it says on the package) so feel free to use whatever type or style of pasta that you’d like.

Should you shred your own cheese?

Opting for pre-grated cheese is undeniably easy, but it usually comes with additives like potato starch to keep the shreds from clumping. While that’s handy for a quick sprinkle, it can make your melted cheese turn lumpy or solidify quicker than you’d like.

For those who adore cheese and aim for the smoothest texture in their soup, consider grating your own Parmesan block and mozzarella ball. It’s a tad more labor-intensive, but the superior melt and texture make it a worthwhile endeavor.

How to fix watery soup

Depending on the specific pasta you choose, you might find that it doesn’t soak up as much liquid as you’d like, resulting in a soup that’s a bit on the watery side. But don’t worry, there are several straightforward solutions to thicken it up:

• Drain the Tomatoes: If you already know you prefer a thicker soup, consider draining the canned diced tomatoes before incorporating them into the recipe. Keep the drained juice on hand, or use extra beef broth, in case you decide to thin the soup later.
• Evaporate Some Liquid: Let the soup simmer without a lid. This will allow some of the liquid to evaporate, concentrating the flavors and giving the broth a thicker consistency.
• Use a Cornstarch Slurry: Combine one or two tablespoons of cornstarch or arrowroot powder with a few tablespoons of cold water or some cooled soup broth. Stir this slurry into the soup and let it simmer for a few minutes to thicken.
• Create a Roux: Melt some butter in a separate pan and whisk in an equal amount of flour. Cook this mixture for a couple of minutes to remove the raw flour taste, and then blend it into your soup.
• Incorporate Cream: For a richer, creamier texture, you can add some cream or half-and-half to the soup.

Can you make this in advance?

Absolutely! This soup actually improves as it sits, allowing the flavors to meld together beautifully.

For optimal taste, consider making the soup and the ricotta blend up to a day ahead. Keep them in the fridge in airtight containers until you’re ready to serve. Just remember to store the soup, ricotta mix, and any herbal toppings in distinct containers.

How long is lasagna soup good for?

Once prepared and cooled, this soup can be stored in a sealed container in the refrigerator for up to four to six days. And for best results, plan on storing the soup and toppings (ricotta mixture, mozzarella, herbs, etc) in separate containers.

Can this soup be frozen?

Certainly, you can—though there’s a minor caveat.

The lasagna soup freezes beautifully. After cooking and cooling, place it in an airtight container or freezer-safe bag and it will keep for up to four to six months.

However, the ricotta topping is a different story. It’s not ideal for freezing as the texture can become gritty upon thawing, which may not be to everyone’s liking. For the best flavor and consistency, it’s advisable to make only what you’ll consume in the next three to four days.

Thawing Lasagna Soup

• Let it thaw in the fridge for about eight hours, or overnight if possible.
• To expedite the thawing, immerse the sealed soup container or bag in warm water for roughly an hour. Ensure the package is leak-proof.

What’s the best way to reheat soup?

To successfully enjoy your soup leftovers, follow these steps:

Stovetop Method

• Transfer the soup to a saucepan or large pot.
• Warm it over medium heat until it reaches your preferred temperature.

Microwave Method

• Place the soup in a microwave-safe container.
• Heat in 1-minute cycles, stirring between each, until you achieve the desired temperature.

Slow Cooker Method

• Add the soup to the slow cooker.
• Set the cooker to LOW for 1 hour or HIGH for 15-30 minutes.
• If the soup isn’t hot enough, stir and continue heating on the same setting. Repeat as necessary until the soup is as hot as you like.

Notes & tips for this easy lasagna soup recipe

• This recipe calls for a Dutch oven for size and even cooking, but feel free to use any type of stockpot that will hold all of the ingredients.
• Let the soup sit a bit before serving. This will help the flavors meld while the soup lowers to a ready-to-eat temperature.
• You can substitute the ground beef for an equal portion of ground turkey. ground chicken, or ground pork.
• If at any point the soup appears too thick, thin it out with more chicken stock or water.

More delicious soup recipes

How to make one pot lasagna soup

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a Dutch oven on medium heat, heat the olive oil. Toss in the chopped yellow onions, stirring them around until they’re soft and fragrant. Stir in the garlic and let it cook for a minute.

Step 2 – Add the ground beef and crumble it up until it’s beautifully browned. If you’re not into that extra grease, feel free to drain or dab it away.

Step 3 – Next, sprinkle in the oregano and red pepper flakes, stirring them in for about a minute to get everything acquainted. Mix the tomato paste in until has coated the rest of the ingredients. Keep it going for 3-5 minutes, watching that lovely tomato red turn a deep, rusty brown.

Step 4 – Pour in the chicken stock and diced tomatoes, throw in the bay leaves, and then season with some salt and pepper.

Step 5 – Simmer it all, stirring here and there, for about 20 minutes. And oh! Don’t forget to fish out those bay leaves when you’re done.

Step 6 – Add the fusilli directly to the soup, letting it cook for however long it says on the pasta’s packaging to become al dente.

Step 7 – Pull the Dutch oven off the heat and stir in the fresh basil.

Step 8 – While the soup cools slightly, grab a bowl and mix up the creamy ricotta with the Parmesan, a pinch of salt, and a dash of pepper until it’s dreamy smooth.

Step 9 – Ladle the soup into serving bowls and garnish the tops with a dollop of ricotta mixture and a sprinkling of mozzarella cheese. Garnish with more fresh basil if you’d like, too.

Step 10 – Serve and enjoy!