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Got a craving for lasagna but short on time? This Lasagna Soup delivers all those classic flavors in one comforting bowl. It combines your favorite lasagna elements into a steaming, delicious meal. My kids beg for this whenever the temperature drops – it's like comfort in a bowl that warms you from inside out.
What Makes This Soup Special
I first whipped this up when my family wanted lasagna but I couldn't spare the hours. The combo of sausage and beef swimming in tomato-rich broth turned out way better than I expected. You can simmer it on the stovetop or let it bubble in your crockpot while you tackle other things. Nothing beats dipping crusty garlic bread into that cheese-loaded broth - that first spoonful is pure magic.
Ingredients You'll Need
- Sweet Italian Sausage: Adds that authentic Italian kick
- Ground Beef: Creates heartiness - swap with ground turkey if you prefer
- Garlic: The fresher the better
- Yellow Onion: Dice it small
- Tomato Paste: For deep flavor concentration
- Sugar: Just a touch to balance acidity
- Dried Herbs: Basil and oregano for Italian flair
- Hot Sauce: Optional for heat lovers
- Red Pepper Flakes: For gentle warmth
- Salt and Pepper: Add to your liking
- Tomatoes: Mix of diced and crushed varieties
- Chicken Broth: Forms your liquid base
- Bay Leaf: Don't forget to remove before eating
- Lasagna Noodles: Snap into smaller pieces
- Three Cheeses: Ricotta, mozzarella, and parmesan
- Fresh Parsley: For a pop of color
How To Make Lasagna Soup
- Cook The Proteins:
- Pull out your biggest pot and toss in both meats. When they're halfway browned, add your onions so they can soak up those meaty flavors. Once everything's nicely browned, drain extra fat and toss in your minced garlic just until it gets fragrant.
- Add Flavor Boosters:
- Mix in that tomato paste and sprinkle all your dried herbs. Don't forget a tiny spoonful of sugar and hot sauce if you want some kick. Shake in salt, pepper, and those red pepper flakes until everything smells amazing.
- Create Your Base:
- Pour chicken broth in while scraping those tasty brown bits from the bottom. Add all your tomatoes plus the bay leaf. Bring everything to a bubble, then lower heat and let it simmer gently.
- Prepare Pasta Separately:
- While your soup bubbles away, cook those lasagna pieces in another pot. Break them into smaller, spoon-friendly chunks after cooking – nobody wants to wrestle with giant noodles!
- Finish And Serve:
- Don't forget to fish out that bay leaf! Ladle your steaming soup into bowls and now comes the best part – top with generous dollops of all three cheeses and a sprinkle of fresh parsley.
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Our Family Favorite
We stumbled across this recipe during a cold snap when I had lasagna stuff but zero patience for all that layering. Now my family asks for this more often than traditional lasagna! There's something totally satisfying about dipping your spoon through that rich broth and finding pockets of gooey cheese. It's perfect for crazy weeknights or lazy Sundays when you want something that feels homemade without all the fuss.
Play With Your Protein
I typically use both beef and sausage, but I often switch things up depending on what's handy. Ground turkey makes a lighter version, and sometimes I go all-sausage for extra flavor punch. My sister sticks with just beef in hers and it's still fantastic. Don't stress about getting the exact meats – this soup rolls with whatever you've got on hand.
Pasta Possibilities
Broken lasagna noodles feel authentic, but don't panic if you're out. I've tossed in everything from farfalle to rotini when that's what's in my pantry. Each shape captures the soup differently, and my little ones actually enjoy trying various types. Just remember to cook your pasta in a separate pot – soggy noodles can ruin an otherwise perfect soup.
Tricks For Extra Flavor
Here's a secret from my nana – drop a parmesan rind into your pot while everything simmers. It adds an incredible depth you can't get any other way. The soup gets better the longer it sits, just stir occasionally. But always cook fresh pasta right before you're ready to eat – it really does make the soup so much better.
Perfect Pairings
Want to know what takes this soup to another level? A side of hot, buttery garlic bread. We love soaking chunks into the broth to catch all those flavors. Sometimes I'll bake cheese biscuits instead – they vanish just as quickly. Whatever you choose, make plenty because everyone always wants extra 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.