Lasagna Soup Recipe

Most recipes stick to the usual comfort foods, but I’ve always been drawn to dishes that tell a story with their flavors.

Lasagna Soup gives me that thrill of rediscovering something familiar in an entirely new form. The smell of garlic and oregano as it simmers fills the kitchen, promising a comforting yet bold experience.

In this dish, the pasta softens into tender, flavorful bites, while the melty cheese drapes the surface like a secret tucked inside.

Each spoonful is a little chaos, cheesy strands pulling, broth tingling on the tongue, and the spoon clinking softly on the pot. It’s a surprising twist that’s rooted enough in tradition to feel like home, but daring enough to excite with every sip.

Behind the Recipe

This recipe exists to capture the essence of lasagna using basic soup techniques. Ground meat forms the base, while tomatoes and broth create the liquid component. Pasta is cooked directly in the soup, allowing it to absorb flavor as it softens. Cheese is added at the end so it melts gently without thickening the broth too much.

Why I Love This Recipe

• Ground meat builds flavor at the start.
• Onion and garlic cook evenly before liquid is added.
• Pasta absorbs flavor as it cooks in the broth.
• Cheese is added after cooking to control texture.

Chef’s Pro Tips for Perfect Results

• Cook meat first until fully done before adding liquids.
• Simmer gently once pasta is added to prevent breakage.
• Stir occasionally so pasta doesn’t settle and stick.
• Add cheese only in bowls for better melt control.

Ingredients in This Recipe

1. Ground beef or ground turkey (1 lb) – Forms the protein base of the soup.
2. Small yellow onion (1, finely chopped) – Adds structure and aroma.
3. Garlic cloves (3, minced) – Supports savory depth.
4. Crushed tomatoes (1 can, 28 oz, with juice) – Create the tomato base.
5. Beef or chicken broth (4 cups) – Forms the soup liquid.
6. Ditalini or small tubular pasta (8 oz) – Cooks directly in the soup.
7. Dried oregano (1 teaspoon) – Adds herb flavor.
8. Dried basil (1 teaspoon) – Complements the tomato base.
9. Salt (to taste) – Adjusts seasoning.
10. Black pepper (to taste) – Adds mild heat.
11. Shredded mozzarella or Italian cheese blend (1 cup) – Melts into the soup when serving.

Ingredient Substitutions

• Ground beef and ground turkey are interchangeable as listed.
• Broth type can be beef or chicken as listed.

Kitchen Tools You’ll Need

1. Large pot or Dutch oven
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring cups and spoons

Step-by-Step Method

1. Heat the large pot over medium heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until fully cooked.
2. Add the chopped onion to the pot and cook for 3 to 4 minutes until softened.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the crushed tomatoes with their juice, broth, oregano, and basil. Stir to combine.
5. Bring the soup to a gentle boil, then reduce heat to a steady simmer.
6. Add the pasta and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender.
7. Season with salt and black pepper to taste.
8. Remove the pot from heat once the pasta is cooked.

Ingredient Spotlight

Crushed Tomatoes
Crushed tomatoes provide both liquid and body. Using them with their juice keeps the soup balanced without needing additional thickeners.

Lasagna Soup

Lasagna Soup combines the comforting flavors of traditional lasagna with the warm, brothy texture of a hearty soup. It features cooked pasta, seasoned broth, and melty cheese, resulting in a dish with tender noodles, aromatic herbs, and a cheesy, flavorful top layer.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 1 lb ground beef or ground turkey
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 1 can (28 oz) crushed tomatoes with juice
• 4 cups beef or chicken broth
• 8 oz ditalini pasta or small tubular pasta
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese or a blend of Italian cheeses

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife
• Cutting board
• Measuring cups and spoons

Method

 

1. Heat the large pot over medium heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until fully cooked.
2. Add the chopped onion to the pot and cook for 3 to 4 minutes until softened.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the crushed tomatoes with their juice, broth, oregano, and basil. Stir to combine.
5. Bring the soup to a gentle boil, then reduce heat to a steady simmer.
6. Add the pasta and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender.
7. Season with salt and black pepper to taste.
8. Remove the pot from heat once the pasta is cooked.

Texture & Flavor Notes

• Broth is moderately thick from tomatoes and starch.
• Pasta is tender but not mushy when cooked correctly.
• Meat remains evenly distributed throughout the soup.
• Cheese melts softly when added, not fully dissolving.

What to Avoid

• Overcooking the pasta, which can make it too soft.
• Boiling aggressively after adding pasta.
• Adding cheese directly to the pot over high heat.

Make-Ahead & Storage

• Soup base can be made ahead without pasta and refrigerated for up to 2 days.
• Fully assembled soup can be stored refrigerated for up to 3 days.
• Reheat gently on the stovetop, adding a small amount of broth if needed.

What to Serve With It

• Garlic bread
• Simple green salad
• Roasted vegetables
• Crusty bread
• Steamed greens

Creative Leftover Transformations

• Store soup base separately (without pasta) when possible for better reheats.
• Reheat slowly and add broth if pasta has absorbed too much liquid.
• Add cheese fresh to each reheated bowl.

Variations (Optional)

• Use only beef or only turkey for a consistent flavor.
• Add the cheese directly to individual bowls instead of mixing.
• Cook pasta separately and add when serving to control texture.
• Use slightly less pasta for a more brothy soup.

FAQ

1. Is this soup very thick?
   It is moderately thick but still spoonable.
2. Can I use either beef or turkey?
   Yes. Both work the same way in this recipe.
3. Why cook the pasta in the soup?
   It absorbs flavor and reduces extra steps.
4. Can I add the cheese directly to the pot?
   It’s better added to individual servings to avoid clumping.
5. Does the soup thicken as it sits?
   Yes. The pasta continues to absorb liquid.
6. Can I reheat leftovers?
   Yes, gently on the stovetop.
7. Should the soup be simmered or boiled?
   Simmered, especially after adding pasta.
8. Can I season at the end instead of earlier?
   Yes. Final seasoning is recommended.
9. Does mozzarella fully melt into the soup?
   It softens and stretches slightly but does not dissolve.
10. Can I prepare this the night before?
    Yes, with texture best if pasta is added closer to serving.

Mahek Manchanda

I’m Mahek Manchanda, the curious heart behind Dramatically Stirring. Before this space existed, my life revolved around kitchens that were loud, demanding, and endlessly alive. I didn’t arrive at cooking through a single dramatic moment.