The best lasagna soup recipe
If we thought we might be getting away without a polar cold front here in Minnesota, our hopes were glacially crushed last weekend. Crushed, I tell ya.
Our mild (a totally relative word) winter thus far has taken a turn towards the arctic arena, diving down to subzero degrees with obnoxious windchill. We don’t even have much snow to show for all the frigidity, but welcome to the Bold North.
After a long [long] run outdoors with friends last weekend, I came home to my first relationship with true frostbite. This is despite being fully covered in solid winter running gear, from head to toe. If you’ve met frostbite before, you know it’s a beast that doesn’t simply heal up when you thaw out by the fire.
If there’s no way you’ll ever encounter a situation where you could even possibly encounter having frozen ears, then I’m fully jealous but I’ll still invite you to dinner.
This lasagna soup recipe is what I’d make for you on a chilly day. I’d ladle up a big, piping hot bowl of comforting lasagna soup teeming with all the flavors you love in classic lasagna…
Ingredients for the best lasagna soup recipe:
- Italian Sausage: After trying various amounts, 2 lbs ended up being just right for the texture and flavor of this hearty soup. You can use ground beef, if you prefer, but you’ll want to add a bit of seasoning to your ground beef first.
- Seasonings: Included are plenty of onions, garlic, oregano, crushed red pepper for heat, bay leaves, and a fresh bunch of basil leaves for that necessary finishing touch.
- Stock or Broth: Either chicken or beef stock or even vegetable broth will work; The more flavorful your broth is, the better.
- Noodles: I love mafalda or campanelle for their robust chew and curly shape. If those aren’t available, you can always use regular lasagna noodles and cut them up after cooking OR just use whatever pasta you have on hand.
- Fire roasted diced tomatoes: We use two full cans, with juices. The fire-roasted tomatoes really add depth of flavor, compared to plain diced tomatoes.
- Toppings: Freely top your cozy bowl of lasagna soup with ricotta cheese, freshly shredded parmesan, mozzarella, and fresh basil.
How to make this easy lasagna soup:
Despite wanting to make this into a one-pot situation, lasagna soup really is best when you cook the noodles separately, just to al dente, for 2 reasons: It ensures that the noodles aren’t over-cooked, and that the noodles don’t soak up all your delicious soup. Although, if it did, you’d basically have lasagna in a bowl (no soup) which isn’t a bad thing at all. But if you do like slurping hot soup, we recommend keeping noodles separate until you serve.
After browning the sausage in a large pot, you’ll add the aromatics and seasonings until it all smells amazing. Then you’ll add the liquids and let it simmer 20-30 minutes, or just long enough to meld flavors together.
Ladle your awesome soup over al dente noodles in bowls, and top away.
Why we love lasagna soup
- It has all the flavors we love in classic lasagna, without all the fuss
- It’s a meal in one – veggies, protein, dairy, carbohydrates, and lots of great herbs all in one bowl
- This lasagna soup comes together in under an hour, and half of that is simmer-time, which you can use for getting other things done
- Kids and grownups alike adore this meal, over and over again
- Lasagna soup is super well received at potlucks and group dinners
- It’s perfect for bringing to a new mama or family who could use a homemade meal
- Leftovers are actually exciting
—>>> If you make this lasagna soup or any of our other recipes, we’d love to see it! Tag us @chewoutloud on Instagram so we can all see your awesome cooking!
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Easy Lasagna Soup Recipe
- 2 TB extra virgin olive oil
- 1 large onion, chopped
- 7 cloves garlic, chopped
- 2 lbs Italian sausage, ground, no casings
- 1 TB oregano
- ½ to 1 tsp crushed red pepper flakes, depending on desired heat
- 6 oz pure tomato paste
- Two, 14.5 oz each cans fire-roasted diced tomatoes, with juices
- 8 cups chicken broth, regular strength
- 1 cup parmesan cheese, freshly shredded
- 2 large bay leaves
- 12 oz campanelle pasta, or malfada pasta
- salt, to taste
- Toppings, highly recommended: Ricotta cheese, freshly shredded parmesan cheese, shredded mozzarella cheese, 1 bunch of freshly torn basil leaves
- In a large heavy pot, heat olive oil to medium-high heat. Once hot, add onions and garlic, stirring for 1 or 2 minutes until translucent and aromatic. Add ground sausage, breaking it up as you brown it; cook until no longer pink and nicely browned. Add oregano, red pepper flakes (start with less and add more later if needed) and tomato paste, stirring to combine mixture well for 1 minute.
- Add cans of fire roasted tomatoes with juices, chicken broth, 1 cup fresh parmesan, and bay leaves. Stir to combine well. Bring mixture to a boil, and immediately reduce to a low boil. Simmer uncovered for 25-30 minutes. When soup is done, taste and add salt or crushed red pepper as needed.
- Meanwhile, cook pasta in a pot of well-salted water just until al dente, according to package instructions. Drain pasta in a colander but do not rinse. Immediately return drained pasta back into the same pot it cooked in. Generously drizzle with enough olive oil to prevent sticking (I use about 2 TB oil.) Cover and keep noodles warm until soup is done simmering.
- Divide noodles into bowls and ladle soup over the noodles. Garnish each bowl with a generous spoonful of ricotta, and sprinkle with parmesan and mozzarella cheeses. Sprinkle freshly torn basil leaves on top of each bowl and serve immediately.
- If you have leftovers, keep the noodles and soup separate until it’s time for serving. Just rewarm and serve when ready.
- If you enjoyed this recipe, please come back and give it a rating ❤️