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Easy Lasagna Soup
Craving Lasagna but Short on Time?
Are you searching for a way to get that comforting, cheesy, and savory flavor of classic lasagna without spending hours in the kitchen? If you’re like many busy home cooks, finding meals that satisfy a craving while fitting into a hectic schedule can be a challenge. Fortunately, this Easy Lasagna Soup is your delicious solution! It delivers all the beloved tastes of traditional lasagna—rich tomato broth, hearty meat, tender pasta, and melty cheese—all in a cozy, one-pot wonder. This recipe is a game-changer, perfect for those weeknights when dinner needs to be both quick and crowd-pleasing, or for a relaxed Sunday supper that feels special without the fuss. Get ready to fall in love with a simplified, yet utterly satisfying, take on a beloved comfort food.
Ingredients for Easy Lasagna Soup
The beauty of this soup lies in its straightforward assembly, using ingredients that are likely already in your pantry or easily found at any grocery store. We’re aiming for that deep, comforting flavor profile of lasagna without the layered fuss.
Meat and Aromatics
- 1 pound Italian sausage (mild or hot, casings removed). For a leaner option, ground turkey or chicken can be used, though it will alter the characteristic richness.
- 1 medium yellow onion, finely chopped. This forms the aromatic base, providing a subtle sweetness.
- 2-3 cloves garlic, minced. Essential for that pungent, savory depth.
Liquids and Sauce
- 1 (28 ounce) can crushed tomatoes. The heart of our tomato broth, providing a smooth, rich base.
- 4 cups beef broth. Low-sodium is recommended so you can control the saltiness. Vegetable broth is also a viable substitute for a lighter soup.
- 1 (15 ounce) can diced tomatoes, undrained. These add texture and bursts of tomato flavor.
- 1 teaspoon dried oregano. A classic Italian herb that adds earthy notes.
- 1 teaspoon dried basil. Fragrant and slightly sweet, it complements the tomatoes beautifully.
- 1/2 teaspoon red pepper flakes (optional). For a gentle kick of heat that mimics a bit of lasagna’s warmth.
Pasta and Cheese
- 1 cup lasagna noodles, broken into bite-sized pieces. Use no-boil or regular lasagna noodles, just break them up before adding.
- 1 cup shredded part-skim mozzarella cheese, divided. For that essential gooey, melty cheese factor.
- 1/4 cup grated Parmesan cheese, plus more for serving. Adds a salty, nutty depth.
Seasonings and Garnishes
- Salt and freshly ground black pepper, to taste. Crucial for bringing out all the flavors.
- Fresh basil or parsley, chopped, for garnish (optional). Adds a fresh, vibrant finish.
Timing is Everything
This Easy Lasagna Soup is designed for speed and convenience. Typically, traditional lasagna can take over an hour and a half from start to finish, including prep and baking. This soup streamlines that process dramatically.
Crafting Your Lasagna Soup
Let’s get cooking! Follow these simple steps to transform humble ingredients into a show-stopping soup.
Step 1: Brown the Meat
- In a large pot or Dutch oven over medium-high heat, add the Italian sausage. Break it up with a spoon and cook until browned and cooked through, about 6-8 minutes. If using leaner meat, you may need to add a tablespoon of olive oil to prevent sticking. Drain off any excess grease, leaving behind about a tablespoon for flavor.
Step 2: Sauté the Vegetables
- Add the chopped yellow onion to the pot with the sausage. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Then, stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.
Step 3: Build the Broth
- Pour in the crushed tomatoes, diced tomatoes (with their juice), and beef broth. Stir in the dried oregano and basil. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Step 4: Simmer and Cook Pasta
- Once simmering, add the broken lasagna noodle pieces to the pot. Stir them in and continue to simmer, uncovered, stirring occasionally, until the pasta is al dente, about 10-12 minutes. The noodles will absorb some of the liquid, thickening the soup. If the soup becomes too thick, add a splash more broth or water.
Step 5: Add Cheese and Serve
- Remove the pot from the heat. Stir in half of the shredded mozzarella cheese and the grated Parmesan cheese until mostly melted and gooey. Taste and season with salt and freshly ground black pepper as needed. Ladle the soup into bowls, top each serving with the remaining mozzarella cheese, and a sprinkle of fresh basil or parsley if desired.
Nutritional Snapshot
While specific nutritional values can vary based on exact ingredients and portion sizes, a typical serving of this Easy Lasagna Soup (without added cheese for garnish) is generally estimated to be:
- Calories: Approximately 450-550 kcal
- Protein: 25-35g
- Fat: 20-30g
- Carbohydrates: 30-40g
- Sodium: Varies greatly depending on broth and sausage choice.
Healthier Twists on Tradition
Looking to lighten up this comforting classic? Try these simple swaps:
- Leaner Protein: Swap Italian sausage for lean ground turkey, chicken, or even plant-based crumble.
- Lighter Broth: Use low-sodium vegetable broth for a vegetarian option or to reduce sodium intake.
- Whole Wheat Pasta: Substitute regular lasagna noodles with whole wheat varieties for added fiber.
- Reduced Cheese: Use less mozzarella or opt for a reduced-fat version. Sprinkle with nutritional yeast for a cheesy flavor boost without dairy.
- Extra Veggies: Stir in finely chopped carrots, zucchini, or spinach during the last 10 minutes of simmering for a nutritional boost.
Serving Suggestions
This soup is a hearty meal in itself, but it pairs wonderfully with a few accompaniments:
- Crusty Bread: Perfect for dipping into the rich tomato broth.
- Simple Green Salad: A light, fresh salad with a vinaigrette offers a refreshing contrast.
- Garlic Bread: For an extra savory treat that complements the Italian flavors.
Avoiding Common Pitfalls
Even simple recipes can have a few common slip-ups. Here’s how to avoid them:
- Overcooking Pasta: Add pasta towards the end of cooking and cook until al dente, as it will continue to soften in the hot soup.
- Too Salty: Start with low-sodium broth and season gradually. Sausage can also be salty. Taste before adding extra salt.
- Watery Soup: Ensure you’re using enough crushed tomatoes and let the noodles cook sufficiently to absorb liquid. Avoid adding too much extra liquid unless necessary.
- Burning Garlic: Garlic cooks quickly. Add it towards the end of sautéing aromatics and avoid high heat.
Storing Your Delicious Soup
Leftovers are a blessing with this soup! Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. The pasta will continue to absorb liquid and soften over time. For best results when reheating, you may need to add a splash of broth or water to loosen it up. This soup also freezes well, though the pasta texture might be slightly softer upon thawing.
The Final Delicious Bite
This Easy Lasagna Soup is more than just a recipe; it’s a weeknight lifesaver and a hug in a bowl. It proves that you don’t need hours to enjoy the rich, satisfying flavors of a family favorite. Whether you’re a seasoned cook or just starting out, this recipe is designed to be approachable, forgiving, and, most importantly, delicious. We hope you and your loved ones enjoy this comforting meal as much as we do!
Did you try this Easy Lasagna Soup? We’d love to hear about your experience! Share your thoughts, tips, or any variations you tried in the comments below. And don’t forget to share this recipe with your friends on social media!
Frequently Asked Questions
***Can I make this soup vegetarian?***
Absolutely! To make this vegetarian, simply omit the Italian sausage and sauté the vegetables in a tablespoon of olive oil. You can also add a plant-based protein crumble or more vegetables like mushrooms or zucchini for extra heartiness. Use vegetable broth instead of beef broth.
***What kind of pasta works best?***
You can use regular lasagna noodles, simply breaking them into smaller pieces before adding them to the soup. No-boil lasagna sheets also work well and require the same cooking time once added. Other small pasta shapes like ditalini or elbow macaroni can also be used, adjusting the cooking time accordingly.
***How do I prevent the noodles from getting mushy?***
The key is to cook the pasta until it’s just al dente directly in the soup. It will continue to soften as it sits in the hot broth. If you plan on having leftovers, it’s best to cook the pasta separately and add it to individual bowls of soup just before serving, or to reheat the soup and add the noodles towards the end of reheating.
***Can I add other vegetables?***
Yes! Diced carrots, celery, zucchini, bell peppers, or chopped spinach are great additions. Add firmer vegetables like carrots and celery with the onions, and softer ones like zucchini towards the end of the simmering time. Spinach can be stirred in during the last few minutes until wilted.
***How long does this lasagna soup last in the fridge?***
The soup can be stored in an airtight container in the refrigerator for 3-4 days. Be aware that the pasta will continue to absorb liquid and soften during this time.
Easy Lasagna Soup
Description
This Easy Lasagna Soup is a comforting one-pot meal that delivers all the flavors of classic lasagna in a fraction of the time. Packed with savory meat, tender pasta, rich tomato broth, and melty cheese, it’s the perfect cozy dish for busy weeknights or relaxed family dinners.
Ingredients
- 1lb ground beef or Italian sausage
- 1small onion, diced
- 3garlic cloves, minced
- 4 cupschicken or beef broth
- 1can (28 oz) crushed tomatoes
- 2 tspItalian seasoning
- Salt and pepper to taste
- 8lasagna noodles, broken into pieces
- 1 cupshredded mozzarella cheese
- 1/2 cupricotta cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil. Cook the ground beef or sausage until browned, breaking it into pieces. Drain any excess grease.
- Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
- Pour in the crushed tomatoes and broth. Add the Italian seasoning, salt, and pepper. Bring to a simmer over medium heat.
- Add the broken lasagna noodles to the pot and stir to prevent sticking. Simmer for 10-12 minutes, or until the noodles are tender.
- Stir in the shredded mozzarella cheese, letting it melt into the soup. Add a dollop of ricotta cheese if desired.
- Serve warm, garnished with fresh basil leaves for added flavor and presentation.
Notes
If storing leftovers, add a splash of broth when reheating to adjust the consistency.
For a vegetarian version, substitute the meat with diced zucchini or mushrooms.
Customize the cheese by adding parmesan or asiago for extra depth of flavor.
For a quicker option, use small pasta shapes like penne or rotini instead of lasagna noodles.
