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Lasagna Soup

Lasagna Soup

Craving lasagna but short on time? This easy one-pot lasagna soup is cozy,
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian-inspired
Calories: 480
Ingredients Equipment Method

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 4 –5 garlic cloves minced (measure with your heart)
  • 250 g ground beef or Italian sausage or both
  • Salt and black pepper to taste
Sauce & Broth
  • 2 tbsp tomato paste
  • 1 can 400 g crushed tomatoes
  • 1 can 400 g tomato sauce
  • 4 cups chicken or vegetable broth
  • 1 tsp sugar optional, balances acidity
Seasonings
  • 1½ tsp dried Italian seasoning
  • 1 tsp paprika
  • ½ tsp red chili flakes optional — but nice
  • 1 bay leaf
Pasta & Cheese
  • 8 –10 lasagna sheets broken into pieces
  • ½ cup ricotta cheese
  • 1 cup shredded mozzarella
  • ¼ cup grated parmesan
Finish
  • Fresh basil or parsley chopped

Equipment

  • Large heavy-bottom pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board.
  • Ladle (optional, but helpful)

Method
 

Step 1: Build the Flavor Base
  1. Heat olive oil in your pot over medium heat.
  2. Add onions. Cook until soft and slightly golden — about 5 minutes.
  3. Add garlic. Stir. Smell that? That’s the moment.
Step 2: Brown the Meat
  1. Add ground beef or sausage. Break it up with your spoon.
  2. Cook until browned. Season with salt and pepper.
  3. Don’t rush this part. Color = flavor.
Step 3: Tomato Time
  1. Stir in tomato paste. Cook for 1–2 minutes.
  2. Then add crushed tomatoes and tomato sauce.
  3. The pot should look rich and red now. That’s good.
Step 4: Season & Simmer
  1. Pour in broth. Add Italian seasoning, paprika, chili flakes, bay leaf, and sugar if using.
  2. Bring to a gentle boil. Reduce heat. Simmer for 10 minutes.
Step 5: Add the Pasta
  1. Break lasagna sheets into rustic pieces — not perfect, never perfect.
  2. Add them to the pot. Stir.
  3. Simmer for 10–12 minutes until pasta is tender.
  4. Stir occasionally so nothing sticks. Been there… not fun.
Step 6: Finish with Cheese
  1. Turn off heat. Remove bay leaves.
  2. Serve hot. Top each bowl with ricotta, mozzarella, and parmesan.
  3. Let the cheese melt naturally. Don’t stir it all in — let it sit, then scoop.
  4. That’s the magic.
Cooking Tips & Mistakes to Avoid
  1. Don’t overcook the pasta — it keeps cooking in the hot soup
  2. Break lasagna noodles unevenly — it feels more homemade
  3. Is the soup too thick? Add a splash of broth
  4. Too thin? Simmer uncovered for a few minutes
  5. Taste at the end — always adjust salt then
  6. Cooking is forgiving. This soup especially.