Here is a comforting, one-pot recipe for Lasagna Soup, perfectly tailored for ComfortCooking.net.

---

Introduction

Craving the deep, baked-in comfort of a classic lasagna but don’t have hours to spend layering noodles and waiting by the oven? This Lasagna Soup is your answer. It captures all the rich, saucy, cheesy goodness of the traditional dish in a fraction of the time. It is essentially a deconstructed lasagna in a bowl—hearty, warming, and ready to serve straight from the pot on a busy weeknight.

Key Stats

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Number of Servings: 6

Ingredients

The Soup Base:

• Meat Blend: ½ lb lean ground beef and ½ lb mild Italian sausage (bulk or casings removed).
• Aromatics: 1 yellow onion (diced) and 4 cloves garlic (minced).
• Tomatoes: 1 can (28 oz) crushed tomatoes and 2 tbsp tomato paste.
• Broth: 4–5 cups chicken or beef broth (use less for a thicker stew, more for a soupier consistency).
• Seasonings: 2 tsp Italian seasoning, ½ tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes (optional for heat).
• Pasta: 10 lasagna noodles, broken into bite-sized pieces (approx. 1-2 inch chunks).
• Finishing Touch: ½ cup heavy cream and 2 cups fresh spinach (optional).

The Cheesy “Garnish” (The Best Part):

• ½ cup whole milk ricotta cheese.
• ½ cup shredded mozzarella cheese.
• ¼ cup grated Parmesan cheese.
• 1 tbsp fresh chopped parsley or basil.

Directions

1. Brown the Meat: In a large Dutch oven or heavy soup pot over medium-high heat, add the ground beef, Italian sausage, and diced onion. Cook, breaking up the meat with a wooden spoon, until browned and the onions are soft (about 5–7 minutes). Drain any excess grease.
2. Bloom the Flavors: Add the minced garlic, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes. Stir constantly for about 1 minute until fragrant. This step “blooms” the spices and removes the raw taste from the tomato paste.
3. Simmer the Base: Pour in the crushed tomatoes and the broth. Stir well to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 10 minutes to marry the flavors.
4. Cook the Noodles: Increase the heat to bring the soup back to a gentle boil. Add the broken lasagna noodles. Cook for 10–12 minutes, or until the pasta is tender (al dente). Stir occasionally so the noodles don’t stick to the bottom.
5. Finish the Soup: Reduce heat to low. Stir in the heavy cream and fresh spinach (if using). Stir gently until the spinach is wilted and the soup is creamy (about 2 minutes). Remove from heat.
6. Make the Cheese Topping: While the soup cools slightly, grab a small bowl and mix together the ricotta, shredded mozzarella, grated Parmesan, and fresh herbs.
7. Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the cheese mixture. The heat from the soup will melt the cheese into a gooey, delicious layer.

Chef’s Tips

• The “Soggy Noodle” Fix: Pasta continues to absorb liquid as it sits. If you plan on having leftovers, do not cook the noodles in the soup. Boil the pasta separately, drain it, and add it to individual bowls just before serving. Store the soup and noodles in separate containers in the fridge to keep the texture perfect.
• The Ricotta Dollop: Don’t skip the cheese mixture! While some recipes stir the cheese into the pot, mixing it separately creates a “lasagna filling” effect. When you scoop a spoonful of soup with that cold, creamy cheese dollop, it tastes exactly like the center of a baked lasagna.
• Serving Suggestion: This soup is rich and hearty. The only side dish you truly need is a thick slice of crusty garlic bread or focaccia to mop up the tomato-cream broth.

---