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When you want the taste of lasagna but don't have time for all those layers, this Lasagna Soup hits the spot. It brings together everything you love about traditional lasagna into one warm, cozy bowl. My family asks for this on cold nights when we want something that feels like a hug from the inside out.
Why You'll Love This Soup
I started making this soup when my kids wanted lasagna but I didn't have time for the whole process. The mix of ground beef and sausage swimming in rich tomato broth turned out even better than expected. You can throw it together on the stove or let it bubble away in your slow cooker while you're busy. My favorite part? Dunking warm garlic bread into the cheesy broth - nothing beats that first bite.
What You'll Need
- Ground Beef: Makes the soup hearty - ground turkey works too
- Sweet Italian Sausage: Gives that real Italian flavor
- Yellow Onion: Chop it up fine
- Garlic: Fresh cloves taste best
- Tomato Paste: Makes the broth rich
- Dried Herbs: Oregano and basil bring that Italian taste
- Sugar: Just a spoon to cut the tomato tang
- Hot Sauce: Skip it if you don't like heat
- Salt and Pepper: Season to taste
- Red Pepper Flakes: Just a pinch for warmth
- Chicken Broth: Forms the soup base
- Tomatoes: Both crushed and diced
- Bay Leaf: Pull it out before eating
- Lasagna Noodles: Break them into bits
- Three Cheeses: Parmesan, mozzarella, and ricotta
- Fresh Parsley: Adds color on top
Let's Make It
- Start With The Meat:
- Grab your big soup pot and brown the beef and sausage together. Throw in those onions halfway through - they'll soak up all that good flavor. Once the meat browns, drain off the extra fat and toss in your garlic for a minute till it smells amazing.
- Season Everything:
- Now comes all the good stuff - stir in tomato paste and your dried herbs. Add that pinch of sugar and hot sauce if you're using it. Season with salt, pepper, and those red pepper flakes till it smells just right.
- Build Your Soup:
- Pour in your chicken broth, scraping all those tasty bits off the bottom of the pot. Then add your tomatoes and that bay leaf. Let it bubble up, then turn it down to simmer nice and slow.
- Cook Your Noodles:
- While your soup's simmering, boil those lasagna noodles in another pot. Cut them into bite-sized pieces once they're done - nobody wants to chase a whole noodle around their soup bowl!
- Bring It All Together:
- Fish out that bay leaf - trust me, you don't want someone biting into it. Ladle your soup into bowls and now comes the fun part - pile on those cheeses and sprinkle with fresh parsley.
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Why We Love This Soup
My family discovered this soup last winter when I had leftover lasagna ingredients but not enough time to layer everything. Now they ask for it more than regular lasagna! There's something magical about dipping your spoon into that rich broth filled with meat and finding melty cheese throughout. On busy weeknights or lazy weekends, it always feels like the right choice.
Mix Up Your Meat
While I usually throw in both ground beef and sausage, sometimes I switch things up based on what's in my freezer. Ground turkey makes it lighter, and sometimes I just use all sausage when I want extra flavor. My sister makes hers with just ground beef, and honestly, it tastes great that way too. Use what you've got - this soup's pretty forgiving.
About Those Noodles
Sure, broken lasagna noodles make it authentic, but don't run to the store if you're out. I've thrown in bowties, penne, even elbow macaroni when that's what I had. Each shape holds the soup differently, and my kids actually love trying different kinds. Just remember to cook them separately - nobody likes mushy pasta in their soup.
Making It Even Better
Here's a trick I learned from my grandmother - throw in a Parmesan rind while the soup simmers. It adds this amazing richness you can't get any other way. The longer you let it simmer, the better it gets, just give it a stir now and then. Just remember to cook fresh pasta right before serving - it makes a world of difference.
What to Serve With It
You know what makes this soup even better? Warm garlic bread on the side. We love dragging chunks through the broth to soak up all that goodness. Sometimes I whip up some cheese biscuits instead - they disappear just as fast. Whatever you choose, make extra because everyone always wants more for dunking.
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Frequently Asked Questions
- → Need different broth?
Beef works great. Veggie's good too. Mix kinds if you want. Just need rich base. Tomato helps lots.
- → Want to make ahead?
Cook soup without pasta. Keep pasta separate. Mix when ready eat. Stays fresh better. Freezes good too.
- → Rather skip meat?
Use mushrooms instead. Lentils work good. More veggies help. Still tastes rich. Season it well.
- → Can you freeze it?
Leave pasta out first. Freeze just soup part. Add fresh pasta later. Good three months cold. Thaw slow in fridge.
- → Got different cheese?
Most Italian kinds work. Mix cheese is good. Fresh grated's best. Needs good melters. Watch salt amount.
- → Getting too thick?
Add more broth slow. Watch pasta amount. Keep stirring good. Don't cook too long. Easy fix quick.
- → Taking it somewhere?
Keep parts separate. Mix there maybe. Bring extra cheese. Take some broth. Heat up slow.
- → Need it faster?
Use quick pasta. Have stuff ready. Cook meat first. One pot works fine. Still tastes good.
- → Making big batch?
Double works fine. Need bigger pot. Watch liquid good. More cook time maybe. Stir more often.
- → Want more taste?
Add more herbs fresh. Try hot sausage. Mix cheese kinds. Season each step. Even wine helps.
- → Noodles too soft?
Cook less time. Keep em bigger. Add near end. Watch the heat. Test while cooking.
- → Soup not rich?
Brown meat more. Add tomato paste. Cook onions down. More herbs help. Let it simmer good.
Conclusion
Love this? Try veggie bean soup next. Or make pasta bean soup. Both warm you right up.