A rich, meaty, and hearty LASAGNA SOUP is exactly what you need to warm up this chilly rainy season. The thick beefy tomato sauce makes an irresistible aroma when mixed with heavenly herbs and slow-cooked to perfection. You’ll definitely feel better after you finish a bowl of this soothing comfort food.
Oh, I just can’t resist the smell of this dish being prepared, that’s why I love making it so much. This lasagna soup recipe is very simple but will surely warm you to the soul with its harmony of flavors. I think of it as an easy fancy noodle soup with an aroma that could fill the room with deliciousness.
Everybody needs some warm lovin’ especially during this cold rainy season, right?
Lasagna, Lasagne, and Lasagna Soup
Most people get confused and undecided on whether to use Lasagna or Lasagne. I feel you, I’ve been there too. So I did a light research on the difference between the two. It’s actually surprising that most people use the word incorrectly.
You’ll use Lasagna, emphasis on the A at the end, when you are referring to the individual flat noodle. The reason for this is that the word is simply singular. Careful with what you tell the waiter on your next restaurant trip because you just might have a single noodle.
Lasagne is used to name the dish. It literally means multiple layers of lasagna. It’s basically a stack of flat noodles with tomato sauce and rich cheesy filling. This is the right thing to tell your waiter if you want a chunky dish served.
I know that this might still be confusing that’s why I’ll suggest the third option: Lasagna Soup! You’ll surely get a beefy herby tomato-based soup with lasagna whether you say it with an E or A.
You might think that this recipe has a long boring list of ingredients but don’t be discouraged! I’ve narrowed down the different parts of this delicious lasagna soup recipe so you won’t be overwhelmed
This is the main body of the soup made of ground beef, crushed tomatoes, tomato paste, beef broth, and water. This awesome dish wouldn’t be a bowl of soup without the rich flavors of the sauce. The only part that you’ll have to be keen about is its consistency. Oh! Don’t forget about onions and garlic that will give your dish a touch of sweetness and divine aroma.
Make sure that it will be thick and runny but not watery or the lasagna might absorb too much water. You wouldn’t want it too thick either or else it would easily dry out.
Tip: If it starts to thicken, adjust with water until you reach the perfect consistency for this lasagna soup recipe.
These ingredients will amp up your soup game with herby and savory flavors. You’ll find thyme, bay leaves, beef bouillon powder, homemade Italian seasoning, and green bell peppers in this lasagna soup recipe. It’s safe to say that you’ll have a festive flavorful sensation on your first sip.
The ingredients that will set this lasagna soup recipe apart is, of course, the lasagna. The perfect combination of the lasagna noodles, parmesan, fresh basil, and ricotta cheese creates the iconic Italian taste profile.
What goes with Lasagna Soup?
Lasagna soup can be an appetizer or a meal that’s why it can easily be paired with other food. I know you’re a bit insatiable in picking a good pair for this delicious dish. Here are some dishes that I think you’d enjoy and satisfy your cravings.
The easiest pairing for this hearty dish is a few slices of homemade garlic bread. The buttery taste of the bread complements the acidity of the tomato in the soup. These homemade breadsticks also make a fantastic pair. Consider it a bonus if you happen to catch a bit of cheese in your slice.
Keep everything mild and fresh with a side of Panzanella Salad. It’s amazing how a beefy saucy Lasagna soup can be complemented by the fresh flavors of salad. What I’d do is finish my soup first then go for the greens.
A very light homemade tortilla would also be very good in balancing the flavors of this soup. The good thing about tortilla is it only has a mild taste which means you can dip it in the soup. The beef will undoubtedly go along with the tortilla for a pizza-like flavor.
Storing and Reheating Instructions
You’ve made too much and now you have leftovers, That’s totally fine but you don’t have to throw it away. You can keep the lasagna soup you prepared today and serve after a few days. It’s important to know that there are ingredients that we do not include when we plan to freeze the soup.
I highly recommend holding the lasagne noodles and cheese if you specifically plan to freeze the soup. This is because the moisture and acidity in these ingredients may hasten bacterial growth. The sauce will be good for around 2 months when frozen.
When the day comes that you finally plan to consume the soup, simply thaw it overnight in the fridge. Gradually reheat the soup over a stovetop. Add the cheese and the cooked lasagna when the soup is warm enough or at a gentle boil. Serve immediately and enjoy!
Soup Recipes for the Soul
How To Make Lasagna Soup
Heat a large pot over medium heat, add in ground beef or pork. Use a spoon to break up the meat into small pieces. If there are any excess fat, remove with a wooden spoon and discard. Add in onion, garlic, thyme, Italian seasoning, and cook until the meat is well browned while stirring constantly.
Pour in the crushed tomatoes, bay leaves, beef or chicken bouillon, tomato paste, beef broth, water, salt, and pepper to taste. Stir to combine and bring the mixture to a low boil. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
If sauce gets too thick, add ½ cup water. Make sure the sauce doesn’t get too thick. If the mixture gets too dry, add more water.
Add the lasagna noodles, bell pepper, and continue cooking for 10 minutes or until lasagna is al dente. Stir in parmesan cheese and basil. Adjust your desired thickness with more liquid, if desired. Serve in bowls and top with ricotta cheese. Serve with or without breadsticks.
- 1 pound (453.59g) Italian sausage or ground beef
- 1 medium onion , diced
- 1 tablespoon (8g) minced garlic
- 2 teaspoons (2g) fresh minced thyme
- 2 teaspoons (3.6g) Italian seasoning
- 1 (28-fluid ounce) can crushed tomatoes
- 2 small bay leaves
- 1 teaspoon (2g) bouillon powder , beef or chicken
- 1 tablespoon (16g) tomato paste
- 4 cups (1000ml) beef broth
- 1 -2 cups (237ml-474ml) water , adjust to desired consistency
- salt and pepper to taste
- 8 - 10 uncooked lasagna noodles , broken into smaller pieces
- 1 green bell pepper , chopped
- ½ cup (50g) parmesan cheese
- 2-3 tablespoons (2.6g-3.9g) fresh basil , torn/sliced thin
- Ricotta cheese , to serve
- Heat a large pot over medium heat, add in ground beef or pork. Use a spoon to break up the meat into small pieces. If there are any excess fat, remove with a wooden spoon and discard.
- Add in onion, garlic, thyme, Italian seasoning, and cook until the meat is well browned while stirring constantly.
- Pour in the crushed tomatoes, bay leaves, beef or chicken bouillon, tomato paste, beef broth, water, salt, and pepper to taste.
- Stir to combine and bring the mixture to a low boil. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally. If sauce gets too thick, add ½ cup water. Make sure the sauce doesn’t get too thick. If the mixture gets too dry, add more water.
- Add the lasagna noodles, bell pepper, and continue cooking for 10 minutes or until lasagna is al dente.
- Stir in parmesan cheese and basil. Adjust your desired thickness with more liquid, if desired.
- Serve in bowls and top with ricotta cheese. Serve with or without breadsticks.
Tips & Notes:
- You may use either ground beef or Italian sausage. Or you can do half beef and half sausage.
- If you want to cut back on fat, ground turkey would be great.
- You may also add diced carrots along with the onion.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.