on Oct 28, 2022, Updated Oct 16, 2023
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If you love lasagna, you will love the soup version because this recipe is like a huge hug in a bowl, and the ultimate comfort food. The beauty of this recipe is that it tastes like lasagna, but only takes 30 minutes from start to finish. This soup is a deconstructed version of the classic Italian staple that we all adore: including thick lasagna noodles, ricotta cheese, tomato sauce, and 🌿 Italian seasoning.
Why You’ll Love Lasagna Soup
🕒 Quick Preparation: You’ll certainly love how quickly this dish comes together.
⏰ Flavorful: The flavors of any leftovers only improve with time, so go ahead and make extra!
❄️ Comfort: On any cold fall or winter day, this is my all-time favorite way to warm up.
How To Prepare Lasagna Soup
Sauté the Meat: Heat olive oil in a large pot, add ground meat, and cook until browned.
Add Aromatics: Reduce heat, add onion, garlic, celery, and seasonings and stir well.
Sauce It Up: Incorporate tomato paste and tomato sauce, stirring between each addition.
Liquids and Pasta: Pour in water or vegetable broth, add broken pasta, and simmer until al dente.
Finishing Touches: Remove from heat, stir in 🧀 ricotta cheese, and garnish with 🌿 basil and Parmesan.
Use good-quality Parmigiano Reggiano cheese. Make sure the rind has a stamp on it as it ensures it’s authentic. Once you finish the block of Parmigiano, always freeze the rinds in a Ziplock bag to use for recipes like this one.
Variations and Substitutions
There are several customizations you can make to this soup, based on your preferences:
🍖 Meaty Options: Customize your protein by using any ground meat of choice, whether it’s beef, pork, chicken, turkey, or even a combination of two. Alternatively, for a vegan twist, opt for a plant-based ground meat substitute.
🍝 Noodle Choices: Get creative with your pasta by using any kind of wide pasta noodle you prefer, such as lasagna noodles broken into bite-size pieces.
🍲 Liquid Choices: You can also certainly experiment with the soup’s base by using water, vegetable broth, or even a combination of half water and half vegetable broth to suit your taste.
🍽Dietary Substitutions: You can make this soup gluten-free by using chickpea or lentil pasta that is gluten-free and leave out the cheese in the recipe to make it dairy-free or vegan.
Best Served With
If you’re interested in comforting soups, don’t forget to explore other similar soup recipes on my blog:
- Pastina Soup
- Greek Lemon Soup
- The Best Lentil Soup
- Hidden Veggie Orzo Soup
- Healthy Cream of Broccoli Soup
- Healthiest Cream of Hidden Veggie Soup
- Hidden Veggie Meatball Soup
- Chicken Noodle Soup
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Yes, you can certainly use gluten-free lasagna noodles.
Yes, this soup will last in the fridge for up to 3 days. When reheating, be sure to thin out the soup with some water, as the noodles will absorb a lot of the broth.
You can use any pasta or lasagna sheets and break them into the soup. I am using my favorite pasta shape Fettuce Ricce. I broke up the pasta into 3 and added it in the soup.
Feel free to use any ground meat you like. I love this with ground turkey, ground pork, or beef. You can even use a combination of ground meats as well.
Yes, you can certainly use broth or water but be sure to use organic unsalted broth if you add stock as it can be extremely salty otherwise.
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To store any leftover Lasagna Soup, first let it cool to room temperature. Then, transfer it to an airtight container or sealable freezer bags. Lastly, store in the refrigerator for up to 3-4 days, or in the freezer for up to 2-3 months.
Place your desired portion in a microwave-safe bowl, cover it, and heat in 30-second intervals, stirring between each interval until it’s heated through.
I use Redmond real salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Always taste and adjust as you cook.
If you don’t have a cheese rind, you can certainly leave it out. Of course, you can add some grated Parmigiano cheese at the end in the soup.
Please don’t forget to use good-quality Parmigiano Reggiano cheese. Costco has the best price and value. Make sure the rind has a stamp on it as it ensures it’s authentic. Once you finish the block of Parmigiano, always freeze the rinds in a Ziplock bag to use for recipes like this one.
- 3 tablespoons olive oil
- 500 grams ground meat, pork, turkey, veal, or beef
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 celery rib, finely diced (optional)
- salt and pepper, to taste
- ¾ tablespoon Italian seasoning, or dry oregano
- 1 tablespoon tomato paste
- 1 cup tomato sauce, or canned pureed tomatoes
- 1 parmigiano reggiano cheese rind, optional
- 3 ½ cups water, or unsalted vegetable broth
- 18 pieces Fettuce Ricce pasta, (140 grams) you can use any pasta or break up lasagna sheets
- 1 dollop ricotta cheese
- fresh basil , for garnish
- grated parm
- In a big pot over medium-high heat, add the oil and the ground meat of choice. Let cook. Use a wooden spoon to break the meat into smaller pieces until the liquid has fully evaporated and the meat is brown, about 10 minutes. Keep in mind that ground turkey will not brown.
- Reduce the heat to medium-low.
- Add the onions, garlic, celery and stir. Add the Italian seasoning and stir. Add the tomato paste and stir. Add the tomato sauce and stir. You should be stirring between each ingredient. Add the parmesan cheese rind, if using.
- Add the water and the broken pasta pieces. I broke the Fettuce Ricce pasta into 3 pieces and added it in. Let cook on medium-low heat until the pasta is al dente.
- Remove the pot from the heat, add the ricotta cheese, fresh basil, and extra grated parm. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.