I’ve always loved lasagna, but sometimes it feels like too much fuss—layering, baking, waiting. So I turned that idea into a soup, a way to get all those flavors in a bowl that’s quick to make and even quicker to eat. It’s a reminder that comfort doesn’t have to be complicated, especially when the weather turns chilly.
Why I keep coming back to this soup
It’s the kind of dish that feels like an instant hug on a busy night. The flavors are familiar but layered, and it’s forgiving enough to adapt with whatever’s in the fridge. I love how it transforms simple ingredients into something hearty and satisfying, especially when I crave comfort without the carbs of traditional lasagna.
Breaking down the ingredients
- Crushed tomatoes: Juicy, slightly tangy, the backbone of the broth, adding richness and depth.
- Ground beef: Adds hearty flavor, but you can swap for ground turkey or plant-based crumbles for a lighter or vegetarian version.
- Lasagna noodles: Sturdy and satisfying, they soak up flavor, but broken or smaller pieces cook faster.
- Ricotta or mozzarella cheese: Creamy and gooey, makes each spoonful indulgent; opt for vegan cheese if desired.
- Fresh basil and herbs: Bright, aromatic, they lift the dish, especially when added at the end for freshness.
- Red pepper flakes: Spicy kick that balances the richness, adjust to taste or leave out for milder.
- Beef broth: Rich and savory, but vegetable broth works well for a vegetarian tweak.
Tools of the trade for a cozy simmer
- Large heavy-bottomed pot: For simmering the soup evenly and preventing scorching.
- Chef’s knife: Chopping vegetables and herbs precisely.
- Cutting board: A stable surface for prep work.
- Ladle: Serving the soup easily and without mess.
- Colander: Draining cooked noodles efficiently.
Step-by-step: How to make cozy lasagna soup
Step 1: Gather all your ingredients and tools before starting to keep the process smooth.
Step 2: In a large pot over medium heat, sauté chopped onions and garlic until fragrant, about 2-3 minutes.
Step 3: Add ground beef, cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Step 4: Pour in crushed tomatoes, beef broth, and a splash of red wine if you like, bring to a simmer.
Step 5: Stir in Italian herbs, salt, pepper, and a pinch of red pepper flakes, then simmer uncovered for 20 minutes.
Step 6: In the meantime, cook lasagna noodles separately until just al dente, drain and set aside.
Step 7: Once the soup simmers, add diced ricotta or mozzarella for creaminess, stir gently.
Step 8: Ladle into bowls, top with shredded cheese and fresh basil, and serve hot.
Cooking checkpoints and tips to keep it real
- Soup should be bubbling gently, not boiling aggressively, to preserve delicate flavors.
- Noodles should be just shy of al dente—they’ll finish cooking in the hot soup.
- The sauce should be thick enough to coat the back of a spoon—if it’s too runny, simmer longer.
- Taste the broth before serving; it should be well-seasoned and vibrant, not bland.
Common pitfalls and how to dodge them
- Soup thickening too much or burning.? Add extra broth if the soup gets too thick or sticks to the bottom.
- Noodles turning mushy or breaking apart.? Stir the noodles into the soup carefully to avoid breaking them.
- Greasy or cloudy soup.? Skim off excess oil or foam from the surface for a clearer broth.
- Under-seasoned final dish.? Taste and adjust seasoning before serving to prevent blandness.
Lasagna Soup
Ingredients
Equipment
Method
- Begin by chopping the onion and mincing the garlic, setting them aside for later.
- Heat the large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the chopped onion and garlic until fragrant and translucent, about 2-3 minutes.
- Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes, until the meat is no longer pink.
- Pour in the crushed tomatoes and beef broth, stirring to combine everything well.
- Bring the mixture to a gentle simmer and stir in red pepper flakes, salt, and pepper. Let it simmer uncovered for about 20 minutes, allowing flavors to meld and the broth to thicken slightly.
- While the soup simmers, cook the broken lasagna noodles in a separate pot until just al dente, then drain and set aside.
- Add the diced ricotta or shredded mozzarella cheese into the simmering soup, stirring gently to create a creamy, gooey texture.
- Stir in the cooked pasta pieces into the soup, allowing them to soak up the flavorful broth and soften further.
- Chop the fresh basil and sprinkle it into the soup just before serving, adding a bright, aromatic note.
- Ladle the hot soup into bowls, garnish with additional cheese or basil if desired, and enjoy while steaming and hearty.
Hi, I’m Mason Harper, the voice and heart behind Rooting in Freshness. I’m so glad you’re here. This space was born from my love for seasonal ingredients, simple cooking, and the belief that food tastes better when it’s grown, chosen, and prepared with intention. Rooting in Freshness is more than a food blog to me. It is a reflection of how I live, cook, and connect with the world around me.
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