Go Back
- 1 lb ground beef or turkey - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups crushed tomatoes - 4 cups chicken or vegetable broth The heart of this lasagna soup starts with ground meat. You can use either beef or turkey, depending on your taste. I like to dice a medium onion and mince three cloves of garlic. These add great flavor. Next, use two cups of crushed tomatoes for a rich base. Add four cups of chicken or vegetable broth for depth and warmth. - 1 cup ricotta cheese - 1 ½ cups shredded mozzarella cheese - ½ cup grated Parmesan cheese Cheese makes the soup creamy and rich. Ricotta cheese adds texture. I mix in one cup of ricotta and a cup and a half of shredded mozzarella. Finally, add a half cup of grated Parmesan cheese for a salty kick. - 1 tablespoon Italian seasoning - 1 teaspoon red pepper flakes (optional) - Fresh basil for garnish Seasonings bring life to the dish. I use one tablespoon of Italian seasoning for that classic taste. If you like heat, add one teaspoon of red pepper flakes. Lastly, fresh basil makes a great garnish. It adds a nice color and fresh flavor. This combination of ingredients makes the BEST lasagna soup. For the full recipe, check out the link! To start, I brown the meat in a large pot over medium heat. This step adds deep flavor to the soup. I use 1 pound of ground beef or turkey, whichever you prefer. Next, I add one medium diced onion and sauté it until it becomes soft and clear, usually about 5 minutes. Then, I stir in 3 minced garlic cloves and let them cook for about a minute. This makes the kitchen smell amazing! Now, I pour in 2 cups of crushed tomatoes and 4 cups of chicken or vegetable broth. I stir everything together well. I add 1 tablespoon of Italian seasoning, and if you like heat, I include 1 teaspoon of red pepper flakes. Finally, I sprinkle in some salt and pepper to taste. I let this mixture come to a gentle simmer, which helps the flavors blend. Next, I break 8 lasagna noodles into pieces and add them to the pot. I cook them for about 10 to 12 minutes or until they are tender. I stir occasionally to keep them from sticking together. While the noodles cook, I mix together 1 cup of ricotta cheese and 1½ cups of shredded mozzarella cheese in a medium bowl. Once the noodles are cooked, I take the pot off the heat. I stir in the cheese mixture until it is well combined, creamy, and melted. When serving, I ladle the soup into bowls. I top each bowl with the remaining mozzarella cheese and a sprinkle of grated Parmesan cheese. I like to garnish with fresh basil leaves for a pop of color and flavor. For a cozy touch, serve it with crusty bread on the side! For the complete process, check out the Full Recipe. To make the best lasagna soup, start by adjusting the seasonings. Taste as you go. If you want more flavor, add more Italian seasoning or salt. For a kick, use red pepper flakes. Choosing the right meat is also key. I often use ground beef for a rich taste. Ground turkey is a great leaner option. Both work well, so pick what you like best. To get the noodles just right, cook them to al dente. This means they should be firm but not hard. Add the broken lasagna noodles to the pot and stir. Cook for about 10-12 minutes. Keep an eye on them! Avoiding a mushy soup is important. Stir often while cooking the noodles. If they sit too long, they will overcook. This can ruin the texture. When serving, use rustic bowls. They add charm to your meal. You can top each bowl with fresh basil. It looks great and adds flavor. For a complete meal, serve with crusty bread. This is perfect for dipping into the soup. Your guests will love it! For the full recipe, check out the Ultimate Cozy Lasagna Soup. {{image_2}} For a vegetarian lasagna soup, you can swap meat for lentils or mushrooms. Lentils add protein and a hearty bite. Mushrooms provide a rich, umami flavor. You can use any type of mushroom you like. The key is to sauté them well to enhance their taste. This keeps the soup rich and satisfying, even without meat. If you love heat, add extra spices or use spicy sausage. Red pepper flakes give a nice kick, but you can add more to taste. Spicy sausage adds depth and flavor. Just brown it with the onions. This version warms you up and makes each bite exciting. For a low-carb twist, replace pasta with zucchini noodles or spaghetti squash. Both options add great texture to the soup. You may need to adjust the cooking time. They cook faster than regular noodles, so keep an eye on them. This way, you enjoy all the flavors without the carbs. Check out the Full Recipe for more details on making this delicious dish. Store your leftover lasagna soup in the fridge. Make sure it cools down to room temperature first. Aim for a temperature below 40°F (4°C) to keep it safe. Use airtight containers to prevent moisture loss and keep flavors fresh. Glass containers work well, but plastic ones are fine too. To keep the flavor and texture, use the stovetop for reheating. Pour the soup into a pot and warm it over low heat. Stir often to heat evenly. You can also use the microwave, but it may not heat as evenly. If you choose the microwave, heat it in short bursts of one to two minutes. Stir in between to avoid hot spots. If you want to save some for later, freeze portions in airtight containers. Leave some space at the top since the soup will expand. To thaw, place the container in the fridge overnight. For faster results, use the microwave on defrost mode. Once thawed, reheat using the stovetop for the best taste. Enjoy your cozy lasagna soup any time! Yes, you can make Lasagna Soup in advance. This soup tastes even better after a day or two. Prepare it, let it cool, and store it in the fridge. It will stay fresh for about three days. When you are ready to eat, reheat it on the stove. Stir it well and heat until hot. You can also add a little broth if it seems thick. If you don't have lasagna noodles, don't worry! You can use many other pasta types. Penne or rotini both work well. You can also use broken spaghetti. Just remember to adjust the cooking time so the pasta stays tender but not mushy. To make more servings, you can easily adjust the recipe. Just double or triple the amounts of each ingredient. For example, if you want to make enough for twelve people, use two pounds of meat and four cups of broth. Keep the same ratios, and your soup will still taste great! Lasagna soup combines rich flavors and simple steps to create a comforting dish. We explored the key ingredients, from meats and cheeses to seasonings. You learned how to prepare the base and combine everything for a delicious meal. Plus, tips for perfecting flavors and variations let you customize to your taste. Store leftovers correctly and enjoy this dish any time. With these guidelines, you can confidently make your own lasagna soup. Embrace creativity, and make it your own!

The BEST Lasagna Soup

Warm up with the ultimate cozy lasagna soup that brings comfort and deliciousness in every bite! Packed with ground beef or turkey, rich crushed tomatoes, cheesy goodness, and perfectly tender noodles, this easy recipe is perfect for a chilly day. In just 30 minutes, you'll have a hearty meal ready to serve. Click through to explore the detailed recipe and add this delightful dish to your dinner rotation!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

2 cups crushed tomatoes

4 cups chicken or vegetable broth

1 tablespoon Italian seasoning

1 teaspoon red pepper flakes (optional)

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil, for garnish

Salt and pepper to taste

Instructions
 

In a large pot over medium heat, brown the ground beef or turkey. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

    Pour in the crushed tomatoes and broth, stirring to combine. Add the Italian seasoning, red pepper flakes (if using), and salt and pepper to taste. Bring the mixture to a low simmer.

      Add the broken lasagna noodles to the pot. Cook for about 10-12 minutes, or until the noodles are tender, stirring occasionally.

        While the noodles are cooking, in a medium bowl, mix together the ricotta cheese and half of the shredded mozzarella cheese.

          Once the noodles are cooked, remove the pot from heat. Stir in the ricotta mixture until well combined, and the cheese is melted and creamy.

            Serve the soup hot, topping each bowl with the remaining mozzarella cheese and a sprinkle of Parmesan cheese. Garnish with fresh basil leaves.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6

                - Presentation Tips: Serve in rustic bowls with a sprinkle of fresh basil on top for a pop of color. Add a side of crusty bread for dipping!