Lasagna has always held a special place in my heart, reminding me of family gatherings and cozy dinners at home. I remember the first time I made lasagna with my grandmother; it was an all-day affair filled with laughter, storytelling, and the delightful aroma of tomato sauce simmering on the stove. However, as much as I adore traditional lasagna, it’s not always practical for a busy weeknight. That’s where this Classic Lasagna Soup comes in—a perfect blend of all the flavors we love in lasagna, but with a fraction of the effort and time.
This recipe for Classic Lasagna Soup is straightforward and quick, making it ideal for those hectic days when you crave comfort food but don’t have hours to spend in the kitchen. With just 40 minutes from start to finish, you can have a hearty, satisfying meal that serves four and packs a flavorful punch. The ingredients are simple and likely already in your pantry, which is always a plus.
What I love about this recipe is how it transforms the essence of lasagna into a cozy, one-pot dish. The combination of savory ground beef, aromatic spices, and rich tomato broth creates a depth of flavor that’s both familiar and new. Breaking the lasagna noodles into the soup adds a fun twist, making each spoonful a delightful mix of textures and tastes.
For those who like to experiment, this recipe is quite versatile. You can easily swap the ground beef for ground turkey or Italian sausage to change up the flavor profile. Vegetarians can omit the meat altogether and add more vegetables like bell peppers, zucchini, or mushrooms. Additionally, a sprinkle of fresh basil or parsley on top before serving can add a burst of freshness that complements the creamy ricotta perfectly.
As a lover of cheese, the dollop of ricotta on top is my favorite part—it melts slightly into the hot soup, creating a creamy, dreamy consistency that’s utterly irresistible. If you’re feeling extra indulgent, you can add some shredded mozzarella or Parmesan cheese as well.
Whether you’re looking for a quick dinner solution or a new way to enjoy a classic dish, this Classic Lasagna Soup is sure to become a staple in your recipe repertoire. Gather your ingredients, grab a pot, and let the comforting flavors of lasagna warm your soul.
How to Prepare a Classic Lasagna Soup
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Ingredients
- 3 cloves minced garlic
- 4 cups chicken stock
- 1 large yellow onion, diced
- 1 lb ground beef
- 8 oz ricotta cheese, for serving
- 8 oz lasagna noodles, broken into pieces
- ¼ cup tomato puree
- 1 tablespoon olive oil
- ½ teaspoon dried rosemary
- 1 can crushed tomatoes
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- ½ teaspoon dried oregano
Directions
- Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the diced onion and cook until it becomes soft and starts to brown, about 7 minutes. Add the minced garlic and cook for about 1 minute until aromatic.
- Add the ground beef to the pot, breaking it up with a wooden spoon as it cooks. Continue cooking until the meat is browned and fully cooked, approximately 5 minutes. Stir in the tomato paste and cook for another minute, mixing well.
- Stir in the kosher salt, black pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken broth. Bring the mixture to a gentle boil, stirring occasionally.
- Add the broken lasagna noodles to the pot and cook them until they are al dente, following the timing on the noodle package.
- Serve the soup hot in bowls, each topped with a generous dollop of ricotta cheese.
Storing Suggestions:
Store any leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a bit more broth or water to reach the desired consistency. This soup can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.
FAQs:
Can I use ground turkey instead of ground beef in lasagna soup?
Yes, ground turkey can be used as a substitute for ground beef. It will slightly alter the flavor but still provide a delicious result.
What type of ricotta cheese is best for serving with lasagna soup?
Whole milk ricotta cheese is typically best for serving with lasagna soup because it has a richer flavor and creamier texture. However, part-skim ricotta can be used for a lower-fat option.
Can I make lasagna soup in a slow cooker?
Yes, you can make lasagna soup in a slow cooker. Brown the beef and onions first, then add all ingredients except for the noodles and ricotta. Cook on low for 6-7 hours or on high for 3-4 hours, adding the noodles in the last 30 minutes.
How do I prevent the lasagna noodles from becoming too soft in the soup?
To prevent lasagna noodles from becoming too soft, cook them separately until just al dente and add them to the soup just before serving. This method helps maintain their texture.
Is it possible to make lasagna soup dairy-free?
Yes, to make lasagna soup dairy-free, omit the ricotta cheese or use a dairy-free alternative. Ensure that all other ingredients used are also free of dairy.
Can I add vegetables to lasagna soup?
Absolutely! Adding vegetables like spinach, zucchini, or bell peppers can enhance the nutritional value and flavor of the soup. Add them during the final stages of cooking to prevent overcooking.
Classic Lasagna Soup
Ingredients
- 1 large yellow onion diced
- 1 lb ground beef
- 4 cups chicken broth
- 2 teaspoons kosher salt
- 3 cloves garlic minced
- ½ teaspoon dried rosemary
- 1 can crushed tomatoes
- 8 oz ricotta cheese for serving
- 8 oz lasagna noodles broken into pieces
- 1 tablespoon olive oil
- ¼ cup tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- ½ teaspoon dried oregano
Instructions
- Warm the olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the diced onion and cook until it becomes soft and starts to brown, roughly 7 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the ground beef to the pot, breaking it up with a wooden spoon as it cooks. Continue cooking until the meat is browned and cooked through, about 5 minutes. Stir in the tomato paste and cook for another minute, ensuring it's well mixed.
- Mix in the kosher salt, ground black pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken broth. Bring the mixture to a gentle boil, stirring occasionally.
- Add the broken lasagna noodles to the pot and cook them until they are al dente, following the timing on the noodle package.
- Serve the soup hot in bowls, each topped with a generous dollop of ricotta cheese.
