Recipe
I can confidently say this homemade lasagna soup is the ultimate comfort food hack—it’s everything you love about classic lasagna but ready in half the time.
Imagine tender noodles swimming in a rich, tomatoey broth, layered with gooey melted cheese, savory Italian sausage, and aromatic herbs that’ll make your kitchen smell like Nonna’s house.
What makes this dish sing? Fresh garlic, a splash of red wine, and a generous sprinkle of Parmesan—trust me, these little touches take it to the next level.
It’s hearty, satisfying, and perfect for those nights when you crave something cozy but don’t want to fuss with layers. Whether you’re feeding a crowd or treating yourself, this soup is a guaranteed crowd-pleaser—and yes, it’s as good as it sounds.
Let’s get cooking!
Ingredients
For a truly comforting homemade lasagna soup, the key lies in the ingredients—each one builds layers of flavor, just like the classic baked version. Start with high-quality staples, and don’t shy away from fresh herbs and aromatics to elevate the dish. Here’s what you’ll need, with some insider tips to make it shine:
Base Ingredients:
- Ground Italian sausage or beef – Adds richness and depth; for a lighter option, turkey or chicken works too.
- Olive oil – Essential for sautéing; don’t skip it for that golden, aromatic base.
- Yellow onion and garlic – The flavor foundation; fresh garlic is non-negotiable for that punchy kick.
- Crushed tomatoes and tomato sauce – Use San Marzano for a sweeter, smoother sauce.
- Chicken or beef broth – Homemade or low-sodium store-bought keeps it balanced.
Pasta & Seasonings:
- Lasagna noodles – Break them into bite-sized pieces for that authentic lasagna feel.
- Italian seasoning – A pre-mixed blend is a lifesaver, but freshly dried herbs take it up a notch.
- Crushed red pepper flakes – Just a pinch adds a subtle heat; adjust to your spice tolerance.
Cheeses (The Star Players):
- Ricotta cheese – Offers creamy richness; whole-milk ricotta is the best choice.
- Mozzarella and Parmesan – Freshly grated melts better and tastes superior to pre-shredded.
Optional Extras (For Big Flavor Wins):
- Fresh basil or parsley – Adds brightness; toss in at the end for maximum flavor.
- Spinach or kale – Sneak in some greens for added nutrition.
- Heavy cream – A splash makes it luxuriously creamy, but optional if you prefer a lighter soup.
Substitute smartly where needed, but prioritize fresh, quality ingredients—they’re the secret to a soup that tastes like it’s straight from an Italian kitchen.
How to Make the Best Cheese-Topped Lasagna Soup
Simmer until the noodles are tender. This usually takes about 15-20 minutes. Keep an eye on it—overcooked noodles can become mushy.
Prepare the ricotta mixture while the soup simmers. Combine ricotta, Parmesan, and fresh parsley in a bowl. This creamy topping mimics the layers of traditional lasagna.
Ladle the soup into bowls and top with ricotta mixture. Spoon a generous dollop onto each serving. Let it melt slightly into the soup for a decadent finish.
Garnish with extra Parmesan and parsley. These add a fresh, savory touch and make your dish visually appealing.
Serve immediately with crusty bread or garlic knots. Dipping bread into this soup is pure comfort!
Pro Tip: Double the recipe and freeze leftovers in an airtight container for an easy meal later. Just reheat gently on the stove, adding a splash of broth if needed.
Watch-Out Warning: Don’t overcook the noodles or they’ll lose their texture. Test them frequently towards the end of cooking.
Nutrition
This hearty lasagna soup is packed with flavor and nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Carbohydrates | 35 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sodium | 800 mg |
Chef Tips
Though lasagna soup might seem simple, a few tricks can take it from good to great. I always brown the sausage well for depth of flavor and toast the tomato paste for a richer base.
Don’t skip simmering the noodles directly in the broth—it adds starch for a creamier texture. Finish with a drizzle of olive oil and fresh basil for brightness. Trust me, it’s worth it.
Frequently Asked Questions
Can I Freeze Lasagna Soup?
Yes, I can freeze lasagna soup. I’d let it cool completely, then store it in airtight containers or freezer bags, leaving some space for expansion. I’d thaw it in the fridge overnight before reheating.
How Long Does Lasagna Soup Last in the Fridge?
I’d say lasagna soup lasts about 3-4 days in the fridge if stored in an airtight container. Make sure it cools completely before refrigerating, and reheat it thoroughly before eating to keep it safe.
Can I Make Lasagna Soup Gluten-Free?
Yes, I can make lasagna soup gluten-free. I’ll swap regular pasta for gluten-free noodles and verify the broth’s gluten-free, too. Double-checking ingredients like tomato sauce or spices helps me keep it safe and delicious.
What Side Dishes Pair Well With Lasagna Soup?
I’d serve garlic bread or a crisp Caesar salad with lasagna soup. A simple roasted veggie side or cheesy breadsticks also work. If I want something lighter, I’ll go for a fresh green salad.
Can I Use No-Boil Noodles in This Recipe?
Yes, I can use no-boil noodles in this recipe, but I’d adjust the cooking time since they’ll soften quicker in the soup. I’ll keep an eye on them to avoid overcooking and guarantee they’re tender.
