Hey y’all! Jordan Bell here from Asheville, North Carolina. You know, for years, I thought comfort food meant loading up on all the things that made me feel sluggish. After losing 80 pounds, I learned that delicious Southern classics don’t have to weigh you down. My journey on my blog, Easy Detox Recipes, has been all about transforming those hearty, soulful dishes into something that nourishes you from the inside out. And let me tell you, this Lasagna Soup is a prime example of that magic! It’s got all the deep, satisfying flavors you crave, but in a way that feels light and totally guilt-free. Get ready to fall in love with clean comfort food!
Why You’ll Love This Lasagna Soup
Seriously, this Lasagna Soup is a game-changer! It takes all those amazing flavors you adore from a bubbling pan of lasagna and turns them into a cozy, soul-warming soup. It’s the perfect example of how comfort food can be both incredibly satisfying and wonderfully good for you. You’re going to want to make this again and again!
- It’s ridiculously easy to make, perfect for those busy weeknights.
- It tastes SO much like real lasagna, you won’t believe it’s soup!
- You can totally tweak it with different veggies or cheeses to make it your own.
Quick and Effortless Preparation
Life gets hectic, right? That’s why I designed this Lasagna Soup to be super quick. You can have a hearty, delicious meal on the table in about an hour, with most of that time being hands-off simmering. It’s proof that clean eating doesn’t have to be complicated or time-consuming!
Packed with Italian-Inspired Flavors
This isn’t just soup; it’s an experience! We’re talking rich, savory ground meats, aromatic garlic and onions, a robust marinara base, and those classic Italian herbs. And of course, that dreamy ricotta-mozzarella-parmesan topping just seals the deal. It’s pure comfort in a bowl, just like Grandma used to make, but lighter!
Gathering Your Lasagna Soup Ingredients
Alright, let’s get down to business and gather everything we need to make this amazing Lasagna Soup! Don’t let the ingredient list scare you; it’s all pretty straightforward stuff and totally worth it. Trust me, having everything prepped makes the cooking process a breeze. I always like to have my onion chopped and garlic minced before I even turn on the stove – it just makes everything flow so much smoother!
Core Flavor Builders
This is where all the hearty goodness comes from. We’re talking about a pound of mixed ground meats – I love using lean ground beef and Italian sausage for that classic, savory punch. Make sure they’re seasoned well with salt and pepper right in the pot! Then comes the aromatic base: a nice yellow onion, chopped nice and fine, and about three cloves of garlic, minced up. A tablespoon of olive oil to get things started, and then we’ll stir in two tablespoons of tomato paste. For the sauce, you’ll need a good quality marinara sauce – about 24 ounces. If you have a favorite homemade recipe, go for it!
| Ingredient | Quantity | Preparation |
|---|---|---|
| Lean Ground Beef | 1/2 pound | Seasoned with salt and pepper |
| Ground Italian Sausage | 1/2 pound | Seasoned with salt and pepper |
| Yellow Onion | 1 | Chopped |
| Garlic | 3 cloves | Minced |
| Olive Oil | 1 Tablespoon | – |
| Tomato Paste | 2 Tablespoons | – |
| Marinara Sauce | 24 ounce | – |
Seasonings and Broth
Now for the spices that really make it taste like lasagna! You’ll want about a quarter teaspoon of red pepper flakes for a tiny kick, two tablespoons of fresh parsley (or two teaspoons dried), half a teaspoon of dried oregano, and one teaspoon of dried basil. Don’t skip the herbs; they really bring that authentic Italian flavor. And for the liquid base, seven cups of low-sodium chicken broth. Using low-sodium is key for controlling the saltiness, and you can totally swap it for vegetable broth if you prefer!
| Ingredient | Quantity | Preparation |
|---|---|---|
| Red Pepper Flakes | 1/4 teaspoon | – |
| Fresh Parsley | 2 Tablespoons | Chopped (or 2 tsp dried) |
| Dried Oregano | 1/2 teaspoon | – |
| Dried Basil | 1 teaspoon | – |
| Low Sodium Chicken Broth | 7 cups | (or vegetable broth) |
The “Lasagna” Element
This is what makes it Lasagna Soup, right? You’ll need nine lasagna noodles. The trick here is to break them into bite-sized pieces *before* you add them to the pot. This makes them easier to eat and ensures they cook evenly in the soup. No need to pre-boil them; they’ll cook right in the broth!
| Ingredient | Quantity | Preparation |
|---|---|---|
| Lasagna Noodles | 9 | Broken into pieces |
Rich Cheese Topping
Oh, the cheese! This is what gives our soup that dreamy, creamy finish that’s just pure comfort. You’ll need about 10 ounces of ricotta cheese – full-fat is usually best for flavor, but cottage cheese works too if that’s what you have. Then, we’ll stir in one cup of shredded mozzarella cheese and half a cup of freshly grated Parmesan cheese. Just a quick mix in a bowl is all it takes!
| Ingredient | Quantity | Preparation |
|---|---|---|
| Ricotta Cheese | 10 ounces | (or cottage cheese) |
| Shredded Mozzarella Cheese | 1 cup | – |
| Freshly Grated Parmesan Cheese | 1/2 cup | – |
Optional Additions
These are totally optional, but I love adding them for an extra pop of freshness and color! Two cups of fresh spinach leaves get stirred in right at the end, wilting down beautifully into the soup. And for serving, a sprinkle of fresh basil on top just takes it to the next level. So good!
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh Spinach Leaves | 2 cups | (optional) |
| Fresh Basil | – | For serving |
Crafting Your Delicious Lasagna Soup
Okay, now for the fun part – actually making this incredible Lasagna Soup! It really comes together pretty quickly, so don’t worry about it being a huge production. Just follow these steps and you’ll have a pot of pure comfort ready in no time.
Browning the Meats and Aromatics
First things first, grab your biggest pot – a Dutch oven or a large soup pot works perfectly. We’ll get that over medium-high heat and toss in the ground beef and Italian sausage. Let them brown up nicely, breaking them apart with your spoon as they cook. Season them with salt and pepper while they’re browning. Once they’re all cooked through, drain off any excess grease – nobody wants a greasy soup! Take the cooked meat out and set it aside for a moment. Now, in the same pot (less cleanup, yay!), add your tablespoon of olive oil over medium heat. Toss in that chopped yellow onion and let it get nice and tender and a little see-through, usually about 5 minutes. Then, add your minced garlic and cook for just another minute or two until it smells amazing – be careful not to burn it!
Building the Flavor Base
Time to build that rich, lasagna-like flavor! Stir in the tomato paste and let it cook for about a minute, just to deepen its flavor. Then, pour in your marinara sauce and the chicken broth. Now, bring back all that delicious cooked meat you set aside. Add in all those dried herbs and spices: the red pepper flakes, parsley, oregano, and basil. Give it all a good stir to combine everything.
Simmering the Soup and Cooking Noodles
Now, let this glorious mixture come up to a boil. Once it’s bubbling, it’s time to add the broken lasagna noodles. Reduce the heat to medium-low, so it’s just gently simmering. Give it an occasional stir so the noodles don’t stick to the bottom. You’ll want to cook them until they’re nice and tender, which usually takes about 10-15 minutes. If you’re adding spinach, toss it in during the last few minutes of cooking – it wilts down so quickly!
Preparing the Creamy Cheese Topping
While the soup is simmering away, let’s whip up that dreamy cheese topping. Grab a small bowl and put in your ricotta cheese, shredded mozzarella, and grated Parmesan. Just give it a quick stir with a fork until it’s all combined. It doesn’t need to be perfectly smooth; a little texture is nice!
Serving Your Lasagna Soup
And there you have it! Ladle that hot, hearty Lasagna Soup into your favorite bowls. Then, right on top of each serving, add a generous scoop of that cheesy mixture. It’ll start to melt into the hot soup, making it extra creamy and delicious. Finish it off with a sprinkle of fresh basil for that final touch of freshness. Dig in!
Expert Tips for Perfect Lasagna Soup
Making this Lasagna Soup is pretty straightforward, but a few little tricks can make it absolutely perfect every time. I’ve made this soup more times than I can count, and these are the things I’ve learned that really make a difference. You’ll see how easy it is to get that amazing flavor and texture!
Achieving the Best Noodle Texture
The biggest challenge with noodle soups is getting the pasta just right. My biggest tip is to add the broken lasagna noodles towards the end of the cooking time. You want them tender, but not mushy! Usually, about 10-15 minutes simmering is perfect. If you’re making this ahead, I’d even cook the noodles separately and add them when you reheat the soup. This keeps them from soaking up too much liquid and getting soggy. Trust me on this one!
Customizing Your Lasagna Soup
This recipe is so forgiving, which is one of the things I love about it! If you want to keep it super clean and light, load it up with extra veggies. Think zucchini, mushrooms, bell peppers, or even some chopped carrots added with the onions. For the vegetarian version, just skip the meat and add more veggies. And for a vegan twist, swap the cheeses for a homemade cashew ricotta – it’s surprisingly delicious! It’s all about making it work for *you*.
Flavor Boosters
Want to make your Lasagna Soup even more amazing? Start with a really good quality marinara sauce; it makes a huge difference! Also, don’t skimp on the fresh herbs. If you can use fresh parsley and basil, do it! The aroma is incredible, and it adds a brightness that really elevates the whole dish. A little extra pinch of red pepper flakes can also add a nice warmth if you like a little spice.
Lasagna Soup FAQ
Got questions about this amazing Lasagna Soup? I’ve got you covered! Making delicious, clean comfort food should be easy, so let’s dive into some common things folks ask.
Can I make this Lasagna Soup ahead of time?
Oh yes, absolutely! This is a fantastic make-ahead meal. You can prepare the soup all the way up to adding the noodles (step 4), then just let it cool and store it in the fridge. When you’re ready to serve, bring it back to a boil, add your broken lasagna noodles, and cook them until they’re tender. It’s the perfect way to have a hot meal ready even on the busiest days!
How should I store and reheat Lasagna Soup leftovers?
Leftovers are the best, aren’t they? Store your Lasagna Soup covered in the refrigerator for about 3-4 days. When you’re ready to reheat, just pop it in a pot on the stovetop over medium heat, stirring occasionally, until it’s warmed through. If you froze it (without the cheese mixture, of course!), thaw it overnight in the fridge and then reheat it slowly on the stovetop. It’s best to cook the noodles fresh when serving from frozen for the best texture.
Are there vegetarian or vegan options for this Lasagna Soup?
You bet! If you want to make this vegetarian, just skip the ground beef and Italian sausage. You can add more chopped veggies like zucchini, mushrooms, or bell peppers in step 3 to bulk it up. For a vegan version, do the same veggie swap and substitute the cheeses with a homemade cashew ricotta. It’s so creamy and delicious!
What if I don’t have lasagna noodles?
No problem at all! This soup is super versatile. You can totally swap out the lasagna noodles for any other type of pasta you have on hand. Penne, rotini, or even elbow macaroni would work beautifully. Just adjust the cooking time according to the pasta package directions.
Understanding Your Lasagna Soup Nutrition
Now, about the nutrition side of things! This Lasagna Soup is certainly a healthier take on a classic, but remember that the exact values can bounce around a bit depending on the brands you use and any swaps you make. Think of these numbers as a good ballpark estimate to help you understand what you’re working with. It’s all about making informed choices that fit your lifestyle!
Estimated Nutritional Values
Here’s a general idea of what you’re looking at per serving (about 1.5 cups), keeping in mind these are estimates:
| Nutrient | Approximate Value |
|---|---|
| Calories | Around 400-500 kcal |
| Protein | 25-30g |
| Carbohydrates | 20-30g |
| Fat | 20-30g |
| Sodium | Varies (lower if using low-sodium broth) |
| Sugar | Varies (depends on marinara) |
Enjoy Your Clean Comfort Food Lasagna Soup!
There you have it – a bowl full of pure, clean comfort! I really hope you love this Lasagna Soup as much as my family and I do. If you give it a try, please let me know what you think in the comments below! I’d be thrilled to hear about your experience or any fun twists you added. Happy cooking, y’all! You can also find more delicious recipes on Pinterest or read more from us on Medium.
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Amazing 1-Hour Lasagna Soup
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
- Diet: N/A
Description
This Lasagna Soup recipe offers a comforting and hearty meal with all the flavors of traditional lasagna in a convenient soup form. It’s perfect for a weeknight dinner and can be customized to your dietary needs.
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian beef sausage
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 1 Tablespoon olive oil
- 3 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce marinara sauce)
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons fresh parsley, chopped (or 2 tsp dried)
- 1/2 teaspoon Dried oregano
- 1 teaspoon dried basil
- 7 cups low sodium chicken broth (or vegetable broth)
- 9 lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves (optional)
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- Fresh basil, for serving
Instructions
- In a large pot over medium-high heat, cook ground beef and beef sausage until browned. Season with salt and pepper. Drain grease and remove meat from the pot.
- In the same pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes. Add minced garlic and cook for another minute or two.
- Stir in tomato paste, marinara sauce, spices, and broth. Return the cooked meat to the pot.
- Bring mixture to a boil, then add broken lasagna noodles. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using.
- In a small bowl, stir together mozzarella, Parmesan, and ricotta cheeses.
- Ladle the hot soup into bowls. Top each bowl with a scoop of the cheese mixture. Garnish with fresh basil.
Notes
- Store lasagna soup covered in the refrigerator for 3-4 days.
- For make-ahead: Prepare the soup up to step 4, but do not add the noodles. Store in the refrigerator. When ready to serve, bring the soup to a boil, add noodles, and cook until tender. Serve with cheese mixture.
- For freezing: Freeze soup without the cheese mixture. Place in a freezer-safe container and freeze for 2-3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop. Consider cooking noodles fresh when serving for best results.
- Vegetarian option: Omit the beef sausage and ground beef. Add more chopped vegetables like zucchini, mushrooms, and yellow squash in step 3.
- Vegan option: Omit the beef sausage and ground beef. Add more chopped vegetables like zucchini, mushrooms, and yellow squash in step 3. Substitute cheese with homemade cashew ricotta.
- Pasta substitutions: You can use any type of pasta instead of lasagna noodles.
- Slow cooker instructions: Brown meats, drain grease, and add to slow cooker. Sauté onion and garlic, then add to slow cooker with tomato paste, marinara sauce, spices, and broth. Cook on LOW for 4-6 hours. Add noodles and spinach (if using) in the last 30 minutes of cooking. Serve with cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
