Warm and Cozy Lasagna Soup for Instant Comfort Bliss

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This Warm and Cozy Lasagna Soup transforms classic lasagna into a comforting bowl of deliciousness, ready in just 50 minutes.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 6 cups

Course: Soup

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Base for sautéing aromatics; any neutral oil can be used if needed.
1 large Diced Onion Adds sweetness; shallots can be a milder substitute.
4 cloves Minced Garlic Essential for aroma and flavor.
1 tablespoon Italian Seasoning Enhances flavor complexity; fresh herbs can elevate the taste.
1 pinch Red Pepper Flakes Adds a touch of spice; omit if you prefer a milder flavor.

For the Soup

1 pound Ground Meat or Italian Sausage Provides heartiness; replace with lentils or diced mushrooms for a vegetarian option.
28 ounces Crushed Tomatoes Forms the flavorful foundation; canned are great for convenience.
15 ounces Tomato Sauce Balances the soup’s acidity; can be omitted.
4 cups Beef Broth Adds depth; swap for vegetable broth for a vegetarian version.
1 teaspoon Sugar Optional, to balance acidity.

For the Texture

8 ounces Lasagna Noodles The main carbohydrate; consider substituting with rigatoni or rotini.
1 cup Parmesan Cheese Adds richness; nutritional yeast works as a vegan alternative.
1 cup Ricotta Cheese Offers creaminess; can be replaced with cottage cheese or omitted.
1 cup Mozzarella Cheese Provides that gooey texture; low-fat mozzarella can be used.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced onion and sauté for about 5-7 minutes until translucent.
Stir in 4 cloves of minced garlic, 1 tablespoon of Italian seasoning, and a pinch of red pepper flakes. Cook for an additional minute.
Incorporate 1 pound of ground meat or Italian sausage, breaking it apart, and cook for 8-10 minutes until browned.
Stir in 28 ounces of crushed tomatoes, 15 ounces of tomato sauce, and 4 cups of beef broth. Optionally add 1 teaspoon of sugar. Bring to a boil, then simmer for at least 15 minutes.
Add broken lasagna noodles and cook for 8-10 minutes, stirring occasionally until al dente.
Remove pot from heat, stir in 1 cup of grated Parmesan cheese until melted. Optionally, dollop in 1 cup of ricotta cheese and sprinkle 1 cup of shredded mozzarella on top. Cover for 2-3 minutes for mozzarella to melt.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 22gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This soup tastes even better the next day and is meal prep-friendly.

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