What draws me to this lasagna soup is how it transforms all those flavors I love from the baked dish into a lively, spoonable form. It’s like a warm blanket with layers of tomato, cheese, and herbs that you can eat with a spoon. Plus, it’s a one-pot wonder, which makes cleanup a breeze after a chaotic day.
Why this soup keeps calling me back
It’s the kind of comfort that hits all the right notes—rich, savory, and just a little nostalgic. The way the cheese stretches with each spoonful, the zesty tomato base, and the tender noodles make every bowl a small celebration. Plus, it’s flexible—add more spice or veggies, make it lighter or heartier. It’s quick, cozy, and always feels like a warm hug after a long day.
Breaking down the key ingredients
- Crushed tomatoes: They give the soup its vibrant red color and rich tomato flavor—look for low-sodium if you want control over salt.
- Ground meat: Adds hearty protein; turkey is leaner but beef offers more richness—swap based on your mood.
- Lasagna noodles: Broken into smaller pieces, they soak up the broth and mimic lasagna layers—use gluten-free if needed.
- Cheese: A generous handful of shredded mozzarella melts into gooey goodness—parmesan adds sharpness.
- Fresh basil: Bright, aromatic, and a sprinkle right before serving makes the flavors pop—try oregano for a different twist.
- Broth: Beef, chicken, or veggie—choose what suits your mood or what you have on hand.
Tools of the trade for lasagna soup
- Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.
- Wooden spoon: For stirring without scratching the pot.
- Chef’s knife: Chopping vegetables and herbs efficiently.
- Measuring cups and spoons: Ensuring accurate seasoning and broth ratios.
- Ladle: Serving portions easily and neatly.
Step-by-step to a comforting bowl of lasagna soup
Step 1: Gather your ingredients and prep the vegetables: chop onions, garlic, and carrots. Set aside.
Step 2: In a large pot, heat olive oil over medium heat (about 160°C/320°F). Add onions and garlic, cook until fragrant and translucent—about 5 minutes.
Step 3: Add the ground beef or turkey, cook until browned, breaking it apart with a spoon—about 7 minutes. If it sticks, a splash of water or broth can help.
Step 4: Pour in crushed tomatoes, broth, and seasonings. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Step 5: Add broken lasagna noodles directly into the soup, cook until al dente—about 10 minutes. Stir often so noodles don’t stick.
Step 6: Taste and adjust seasonings. Serve hot, topped with shredded cheese and fresh basil.
Step 7: Let the soup rest for 5 minutes before serving to meld flavors and cool slightly.
Cooking checkpoints and tips
- Noodles: Make sure they are just al dente, as they will continue to soften in the soup.
- Seasoning: Taste the broth before adding cheese; it should be savory and well-balanced.
- Color: Look for a rich, deep red from the tomatoes and a fragrant aroma from the herbs.
Common mistakes and how to fix them
- Too thick or starchy from overcooked noodles.? Add more broth if the soup is too thick, stirring gently to incorporate.
- Under-seasoned broth.? Reduce heat and stir in a splash of water or broth to loosen.
- Noodles overcooked and mushy.? Taste and add salt or herbs to balance flavors.
- Soup too salty.? Remove from heat earlier and test noodles for perfect al dente.
- Noodles sticking to the bottom.? Dilute with a little water or broth and adjust seasoning.
Lasagna Soup
Ingredients
Equipment
Method
- Chop the onion, garlic, and carrot into small, uniform pieces and set aside.
- Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering, and add the chopped onions and garlic. Cook until fragrant and translucent, about 5 minutes, stirring occasionally.
- Add the ground meat to the pot, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 7 minutes. Drain excess fat if needed.
- Stir in the diced carrots and cook for another 2 minutes, allowing them to soften slightly and sweeten.
- Pour in the crushed tomatoes and broth, stirring well to combine. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Once simmering, add the broken lasagna noodles directly into the soup. Stir gently to prevent sticking and cook until al dente, about 10 minutes, stirring occasionally.
- Taste the soup and adjust seasoning if needed, ensuring a savory, well-balanced broth.
- Ladle the hot soup into bowls, then sprinkle generously with shredded mozzarella and Parmesan cheese, followed by chopped fresh basil.
- Serve immediately while bubbling hot, with extra basil or cheese on top if desired. Enjoy the comforting, cheesy goodness!
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