Description
Lasagna Soup is the weeknight shortcut to all the cozy, cheesy comfort of classic lasagna—no layering required. A hearty tomato-cream broth simmers with Italian herbs, ruffly pasta pieces, and savory ground meat, then gets finished with Parmesan, melty mozzarella pearls, and a swirl of basil pesto. Thick, satisfying, and perfect for meal prep, leftovers, or feeding a crowd in about 35 minutes.
Ingredients
1–1¼ lb ground beef or ground turkey
1 medium yellow onion, diced
4 garlic cloves, minced
4 cups low-sodium chicken broth
1 (28-oz) can crushed tomatoes
2–3 tbsp tomato paste (optional, for extra body)
⅓ cup basil pesto, plus more for finishing
1 tsp kosher salt, more to taste
½ tsp black pepper
1 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
Pinch red-pepper flakes (optional)
6–8 oz lasagna noodles, broken into bite-size pieces
½–¾ cup heavy cream (or half-and-half)
½ cup finely grated Parmesan
1 cup mini mozzarella pearls (stirred in at the end)
Fresh basil or parsley, for garnish
Optional: ½ cup ricotta for dolloping
Instructions
1) Brown the protein (5–7 min): Heat a Dutch oven or soup pot over medium-high. Add ground beef/turkey and cook, breaking up into crumbles, until browned.
2) Soften aromatics (2–3 min): Add diced onion and a pinch of salt; cook until translucent. Stir in garlic and cook 30 seconds until fragrant.
3) Build the base (1–2 min): If using tomato paste, stir it in and cook briefly to deepen flavor.
4) Add liquids + seasonings: Pour in broth and crushed tomatoes. Stir in dried basil, oregano, thyme, red-pepper flakes (if using), salt, pepper, and pesto.
5) Cook pasta (10–12 min): Bring to a lively simmer. Add broken lasagna noodles and cook until tender with a little bite, stirring occasionally.
6) Finish creamy (1–2 min): Lower heat and stir in cream until silky.
7) Add cheese (off heat): Stir in Parmesan. Add mozzarella pearls and give one gentle stir so they melt into pockets.
8) Serve: Rest 2 minutes, then ladle into bowls. Garnish with basil/parsley, extra pesto, and optional ricotta.
Notes
– Use low-sodium broth so you can fine-tune salt after Parmesan is added.
– For best leftovers: add a splash of broth when reheating (pasta absorbs liquid).
– Freezer-friendly: freeze the base WITHOUT pasta; add fresh pasta when reheating.
– Gluten-free: use GF pasta. Dairy-free: use dairy-free pesto/cheese and finish with olive oil instead of cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-Pot Stovetop
- Cuisine: Italian-Inspired