Description
Lasagna Soup delivers all the cozy, saucy comfort of classic lasagna—without layering or baking. A rich tomato-broth base with browned beef and Italian seasonings simmers with ruffled noodle shards, then finishes with a burrata “burst and swirl” and a glossy chili-crisp drizzle for creamy, savory heat in every spoonful.
Ingredients
1 lb lean ground beef
1 Tbsp olive oil
1 medium yellow onion, diced
5 garlic cloves, minced
2 Tbsp tomato paste
24 oz marinara sauce
6–7 cups low-sodium chicken broth (start with 6, add more to thin)
1 tsp kosher salt, plus more to taste
½ tsp black pepper
1 tsp Italian seasoning
¼ tsp red pepper flakes (optional)
10 regular lasagna noodles, broken into 1–2 inch pieces
⅓ cup finely grated Parmesan
4 oz shredded mozzarella
8–10 fresh basil leaves, thinly sliced
1 (4–8 oz) ball burrata, room temperature
1–2 tsp chili crisp (aka chili crunch), for topping
Instructions
Brown the beef: Heat olive oil in a large Dutch oven or soup pot over medium-high. Add beef and cook, breaking it up, until deeply browned (8–10 min).
Cook aromatics: Add onion and cook until translucent (2–3 min). Stir in garlic and cook until fragrant (30–60 sec).
Bloom tomato paste: Stir in tomato paste and cook until dark brick red (1–2 min).
Build the soup: Add marinara and 6 cups broth. Season with salt, pepper, Italian seasoning, and red pepper flakes. Bring to a lively simmer.
Cook noodles: Add broken lasagna noodles. Simmer, stirring often, until noodles are tender but springy (15–20 min). Add more broth as needed to loosen.
Add cheese: Stir in Parmesan and mozzarella until melted (1–2 min).
Finish & serve: Stir in most basil. Taste and adjust seasoning. Ladle into bowls, top with burrata (split open), drizzle with chili crisp, and scatter remaining basil.
Notes
Stir noodles often to prevent sticking/clumping.
Make-ahead: Cook through adding broth/marinara (before noodles). Chill up to 2 days. Reheat, add noodles, and simmer to tender.
Storage: Refrigerate 3–4 days (thickens as it sits). Reheat with a splash of broth/water.
Freeze: Freeze best without noodles (base up to 3 months).
Swaps: Ground turkey/chicken sausage, add spinach/mushrooms, use mafalda/rigatoni if needed. Ricotta can replace burrata.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Italian-American