Lasagna Soup Recipe

Top down view of lasagna soup with broken noodles in a rich tomato broth topped with cheese and fresh basil. Hostess At Heart

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Lasagna soup brings all the cheesy, saucy comfort of lasagna into one easy pot. Ready in under an hour — no layers, no fuss!

Prep Time 10

Cook Time 45

Total Time 55

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

1 tbsp Olive Oil
1 Small Onion diced
3 cloves Garlic minced
2 tbsp Tomato Paste
¼ tsp Red Pepper Flakes
2 tsp Italian Seasoning
24 oz Marinara Sauce
6 cups Vegetable Broth
10 uncooked Lasagna Noodles broken into 2 inch pieces
15 oz Ricotta Cheese
2 cups Mozzarella Cheese shredded
Fresh Basil to serve

Instructions

Start by sauteeing the onion and garlic in olive oil in your pot on medium heat on the stove until the onion becomes translucent, or soft.
Then stir in the tomato sauce and spices until well combined.
Pour in the marinara sauce and vegetable broth and start to bring to a boil while you are breaking the lasagna noodles into the soup.
Then let simmer, for 25-30 minutes, or until the lasagna noodles have softened and are cooked al dente. Then add some fresh basil on top.
While the soup is simmering, stir the cheeses together, and keep cold.
Serve the soup, add a few spoonfuls of the cheese mixture on top, add more basil, and enjoy!

Notes

Tips:

Serve with cheese or garlic toast or a crusty baguette.
Keep the cheese cold once made, even if this means placing it in the refrigerator while the soup continues to cook.
Make sure the lasagna noodles are soft before serving. To make this quicker, use ‘oven ready’ lasagna noodles, these have edges in the center, providing more surface area and needing less time to cook.

Storage: The lasagna noodles soak up quite a bit of liquid when saved over night, so this recipe is best enjoyed the first or second day after it’s made. Store the soup and cheese in separate airtight containers in the fridge, then heat the soup up on the stove or in the microwave until thoroughly hot. Add the cheese as desired, it will warm up in the soup. Do not freeze.
FAQs:

Do I have to make the cheese parts separate from the soup, or can I just add all the cheese into the soup? The cheese part tastes best when it’s kept cold and spooned onto each serving of the soup.
Do I need to cook the lasagna noodles first, in boiling water? No, no need to cook the lasagna noodles separately from the soup, they will cook in the soup, soaking up the vegetable broth, which also makes them more flavorful!

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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