Lasagna soup is my go-to when I want comfort but don’t want to spend hours layering and baking. It’s a clever way to get all that cheesy, meaty goodness in one bowl. Plus, it’s a crowd-pleaser, even for folks who usually shy away from soup.
This dish is like a warm hug after a long day, especially when the air turns crisp. I love how the noodles soak up the rich tomato broth, becoming tender and flavorful with every sip. It’s a recipe that’s easy to tweak—more spice, extra cheese, or a handful of spinach—whatever makes it feel like yours.
Why I Keep Coming Back to This Recipe
It’s the kind of dish that satisfies in a way that’s both nostalgic and practical. It’s forgiving, quick, and endlessly customizable. Every spoonful reminds me that cozy comfort doesn’t have to be complicated or time-consuming.
Breaking Down the Ingredients
- Crushed tomatoes: They form the base of the soup, providing a bright, tangy flavor.
- Lasagna noodles: Broken into pieces, they soak up the broth, adding hearty texture.
- Ricotta cheese: Creamy and mild, it balances the acidity of the tomatoes.
- Mozzarella cheese: Melted on top, it gives that cheesy, gooey finish.
- Fresh basil: Adds a fragrant, herbal note that lifts the whole dish.
- Garlic and onion: Build the savory foundation with their pungent, aromatic presence.
- Olive oil: Sauté base ingredients and add richness to the broth.
Tools of the Trade
- Large heavy-bottomed pot: To hold the broth, noodles, and all the flavors comfortably.
- Sharp knife: For chopping onions, garlic, and herbs quickly and safely.
- Grater: To shred cheese efficiently for melting and topping.
- Wooden spoon: For stirring without scratching your pot and feeling the textures.
Step-by-Step to a Warm Bowl of Lasagna Soup
Step 1: Start by gathering all your ingredients. Chop the onions, garlic, and herbs. Have your cheeses grated and ready to go.
Step 2: Heat a large pot over medium heat. Add a splash of olive oil, then sauté onions and garlic until they’re soft and fragrant, about 5 minutes.
Step 3: Pour in the broth and crushed tomatoes. Bring to a simmer, then add your herbs and seasonings. Let it simmer for 15-20 minutes, stirring occasionally.
Step 4: Add broken lasagna noodles directly into the soup. Cook for about 10 minutes until al dente. Stir in ricotta and shredded mozzarella for creaminess.
Step 5: Taste and adjust salt and pepper. Serve hot, garnished with fresh basil or parsley.
Cooking Checkpoints & Tips
- Noodles should be just tender, not mushy. Keep an eye after 10 minutes of boiling.
- Broth should be vibrant and slightly thickened, not watery. Adjust with more broth or simmer longer.
- Cheeses should melt smoothly, creating a creamy texture without clumping. Stir consistently.
- Herbs should be fresh and bright, added at the end to preserve their flavor and color.
Common Mistakes & How to Fix Them
- Noodles turn mushy before the soup is ready.? Add more broth if noodles absorb too much and become sticky.
- Soup starts to burn or stick to the bottom.? Lower heat and cover the pot to prevent scorching and uneven cooking.
- Cheese clumps and doesn’t melt smoothly.? Stir in cheeses gradually to prevent clumping.
- Soup is bland or overly salty.? Taste and adjust seasonings before serving.
Lasagna Soup
Ingredients
Equipment
Method
- Begin by chopping the onion and mincing the garlic. Grate the mozzarella cheese if needed, and chop the fresh basil. Have everything ready before you start cooking.
- Heat a large heavy-bottomed pot over medium heat and add olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent, about 5 minutes. You should hear a gentle sizzle and see the onions turn soft and slightly golden.
- Pour in the broth and crushed tomatoes, stirring to combine. Bring the mixture to a gentle simmer, then add a pinch of salt and pepper. Let it simmer uncovered for 15-20 minutes, stirring occasionally, until the flavors meld and the broth slightly thickens.
- Add the broken lasagna noodles directly into the simmering broth. Stir gently and cook for about 10 minutes, or until the noodles are tender but not mushy. Keep an eye on the texture and stir occasionally to prevent sticking.
- Stir in the ricotta cheese until it melts into the soup, creating a creamy, luscious texture. Then, add the shredded mozzarella and chopped basil. Stir gently until the cheeses are melted and evenly distributed, about 2 minutes.
- Taste the soup and adjust the seasoning with salt and pepper as needed. Once everything is heated through and the cheeses are creamy, remove from heat.
- Ladle the hot, cheesy soup into bowls. Garnish with additional fresh basil or parsley if desired. Serve immediately, enjoying the comforting flavors and tender noodles in every spoonful.
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