Lasagna Soup

I love a great lasagna but can take a while to assemble and bake. I really like this Lasagna Soup because it takes exactly like lasagna but is much less time-consuming to make. It’s also nice because I can keep it in the fridge for the kids to enjoy and heat up whenever they want it for lunch or a snack. This is much more convenient than a whole casserole of leftover lasagna, I think. 

This premise of this soup is that the beef or meat of your choice is cooked and served in a tomato broth. Then, lasagna noodles are broken up and cooked in the broth, which is then topped with a ricotta mixture to serve as the cheese layer. It’s all so delicious! 

When you’re in the mood for a classic, cheesy lasagna on a cold day, but don’t have the time or will to assemble the whole casserole, this is your answer. You will absolutely love the rich broth, fun rippled noodles, and cheesy topping. Stir it all together and you’ve got a lasagna dinner in your bowl! 

Lasagna Soup 

A sauce reminiscent of a classic lasagna casserole in a light, savory broth. The perfect foil for even the coldest winter’s day! 

Ingredients 

• 1 tbsp olive oil 

• 1 lb Italian sausage (mild or hot; you can sub ground beef or turkey) 

• 1 medium onion, diced 

• 4 cloves garlic, minced 

• 2 tbsp tomato paste 

• 1 tsp dried oregano 

• ½ tsp red pepper flakes (optional) 

• 1 (28 oz) can crushed tomatoes 

• 6 cups chicken or vegetable broth 

• 2 tsp Italian seasoning 

• 2 bay leaves 

• 8–10 lasagna noodles, broken into pieces (or use other short pasta) 

• Salt & black pepper, to taste 

Cheesy Topping (the “ricotta layer”): 

• 1 cup ricotta cheese 

• ½ cup shredded mozzarella 

• ¼ cup grated Parmesan 

• 2 tbsp chopped fresh basil or parsley 

Instructions 

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking it apart, and cook until browned. Drain excess fat if needed. 

2. Stir in onion and cook 3–4 minutes until softened. Add garlic, tomato paste, oregano, and red pepper flakes. Cook 1 minute to deepen flavor. 

3. Add crushed tomatoes, broth, Italian seasoning, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes. 

4. Add broken lasagna noodles directly into the soup and simmer until al dente, 12–15 minutes. Stir occasionally so they don’t stick. 

5. In a small bowl, mix ricotta, mozzarella, Parmesan, and herbs. 

6. Ladle soup into bowls and dollop a spoonful of the cheesy mixture on top. The heat will melt it into a creamy, lasagna-like bite. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.