Lasagna Soup with Tomato Cream Broth

Lasagna Soup takes everything you love about traditional lasagna — rich tomato sauce, tender pasta, seasoned meat, and melty cheese — and transforms it into a warm, comforting one-pot meal. Inspired by Moribyan’s viral version, this recipe combines the bold flavors of Italian cooking with weeknight-friendly simplicity.

Each spoonful is layered with savory beef, aromatic herbs, tender lasagna noodles, and a swirl of creamy ricotta and mozzarella. It’s like lasagna without the fuss of layering — hearty, flavorful, and ready in under an hour.

Ingredients Overview

This lasagna soup is built from simple pantry staples, and each ingredient brings comfort and depth to the bowl.

Ground Beef (or Sausage)

• Ground beef: Use 80/20 for flavor, or swap for Italian sausage or ground turkey.

• Optional: Add half sausage and half beef for extra richness.

Aromatics

• Yellow onion: Adds sweetness and depth.

• Garlic: Essential for that classic Italian base flavor.

Tomato Base

• Tomato paste: Intensifies the flavor and thickens the broth.

• Crushed tomatoes or tomato sauce: The core of the soup’s rich body.

• Diced tomatoes (optional): Adds texture and a chunkier feel.

• Chicken or beef broth: Adds volume and a savory base.

Seasonings & Herbs

• Italian seasoning: A mix of basil, oregano, thyme.

• Crushed red pepper flakes: Optional, for a little kick.

• Salt & black pepper: Season as you go for full flavor.

Pasta

• Lasagna noodles: Broken into bite-size pieces. Cook directly in the soup or separately.

• Substitute: Mafalda pasta or mini farfalle if desired.

Cheese Topping

• Ricotta cheese: Adds creaminess.

• Mozzarella: Melts beautifully.

• Parmesan: Sharp, salty finish.

Optional: A swirl of heavy cream or cream cheese for added richness.

Step-by-Step Instructions

1. Brown the Meat

In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add:

• 1 lb ground beef (or sausage)

• 1 diced yellow onion

Sauté for 5–6 minutes, breaking up the meat, until browned and onions are soft. Drain excess fat if needed.

Add:

• 4–5 garlic cloves, minced

• Sauté 1 minute until fragrant.

2. Add the Tomato Base

Stir in:

• 2 tbsp tomato paste

• Cook for 2–3 minutes to caramelize.

Then add:

• 1 can (28 oz) crushed tomatoes

• 1 can (14 oz) tomato sauce

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• Salt and black pepper to taste

• 4 cups chicken or beef broth

Bring to a boil, then reduce to a simmer for 10–15 minutes.

3. Add the Pasta

Break 8–10 lasagna noodles into 1- to 2-inch pieces and stir them into the soup. Simmer uncovered for 10–12 minutes, or until noodles are tender.

Alternatively: Cook pasta separately and stir in at the end to prevent overcooking in leftovers.

4. Prepare the Cheese Mixture

In a small bowl, mix:

• 1 cup ricotta cheese

• ½ cup shredded mozzarella

• ¼ cup grated Parmesan

• Salt, pepper, and a pinch of Italian seasoning

This creamy cheese blend mimics the gooey center of traditional lasagna.

5. Finish and Serve

Taste and adjust seasoning in the soup. Ladle into bowls and top with a generous dollop of the cheese mixture. Garnish with fresh basil, cracked pepper, or more Parmesan.

Serve hot with garlic bread or a crisp green salad.

Tips, Variations & Substitutions

• Make it creamy: Stir in ¼ cup heavy cream before serving.

• Make it spicy: Use hot Italian sausage or add extra red pepper flakes.

• Vegetarian version: Omit meat and use lentils or sautéed mushrooms.

• Low-carb option: Use zucchini noodles or hearts of palm pasta.

• Dairy-free: Use plant-based ricotta and mozzarella.

Meal prep tip: Cook pasta separately if you plan to store the soup for later — it prevents sogginess.

Serving Ideas & Occasions

This soup is perfect for:

• Family dinners – One pot serves the whole table.

• Cold nights – Cozy, filling, and warming from the inside out.

• Leftover lunches – Even better the next day.

• Dinner parties – Serve with garlic knots and Caesar salad for a comforting Italian spread.

Garnish with fresh basil, chili oil, or crusty sourdough for extra flair.

Nutritional & Health Notes

This is a comfort food recipe with a balance of protein, carbs, and fats. A typical serving includes:

• ~450–550 calories

• 25–30g protein

• 10–15g fat

• 35–45g carbs

To make it lighter:

• Use ground turkey or chicken

• Choose low-fat ricotta and mozzarella

• Add extra veggies like zucchini or spinach

FAQs

Q1: Can I use no-boil lasagna noodles?

A1: Yes, but they may cook faster and absorb more liquid. Keep an eye on texture and add more broth if needed.

Q2: How do I store leftovers?

A2: Store in the fridge for up to 4 days. Add a splash of broth when reheating to loosen the soup.

Q3: Can I freeze lasagna soup?

A3: Yes — but freeze without the noodles. Add freshly cooked noodles when reheating for best texture.

Q4: What’s the best meat to use?

A4: A combo of ground beef and Italian sausage gives the best flavor. Ground turkey or plant-based crumbles work too.

Q5: Can I make this in a slow cooker?

A5: Brown the meat first, then combine all ingredients except noodles and cheese. Cook on low for 6–7 hours, adding pasta in the last 30 minutes.

Q6: Is it okay to skip the ricotta topping?

A6: Absolutely. The soup is flavorful on its own — but the cheese topping makes it taste like real lasagna in a bowl.

Q7: How can I thicken the soup?

A7: Let it simmer uncovered a bit longer, or stir in a spoonful of tomato paste or a slurry of cornstarch and broth.

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