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This creamy lasagna soup brings all the warming comfort of classic lasagna into a single pot giving you all the cheesy savory flavor with none of the fuss of layering noodles. Each bowl is generous with silky broth tender broken pasta and pockets of sparkling melted cheese. When I want a crowd-pleaser that comes together fast but tastes like hours of effort this is my answer.
The first time I made this was on a cold rainy evening and it instantly became our household favorite especially with a loaf of crusty bread on the side.
Ingredients
- Olive oil or pork lard: gives bold flavor and a rich base choose neutral oil if preferred or make sure your lard is fresh.
- Yellow onions: bring sweetness and flavor always pick firm heavy onions without blemishes.
- Garlic cloves: deepen everything with pungency always use freshly peeled for the best flavor.
- Tomato paste: gives an intense tomato pop look for double concentrated for extra depth.
- Ground beef and pork: make a balanced filling base use an eighty twenty fat ratio for tenderness without greasiness.
- Tomato sauce: forms the luscious soup choose a no sugar option for better seasoning control.
- Heavy cream: emulsifies everything for a silky finish reach for cold fresh cream so the soup is smooth not greasy.
- Chicken broth: builds body and a hint of salinity go for low sodium so you can season to taste.
- Sugar: just a pinch to offset acidity helps round out the tomato flavors.
- Lasagna sheets: mimic those lasagna pasta layers break them by hand for varied texture.
- Mozzarella cheese: creates stretch and gooey pockets always shred your own for creamy results.
- Spices: like garlic powder dried oregano chili flakes and smoked paprika deepen the Italian flavors use fresh spices for boldness.
- Ricotta cheese and fresh basil: optional toppers they add a creamy tang and fresh lift at the end.
Instructions
- Sauté the Aromatics:
- Heat oil or lard in a large pot over medium add diced onion and minced garlic. Stir and cook gently for about five minutes until onions are soft and translucent but not browned this is your foundation of sweetness and flavor.
- Season and Brown the Meat:
- Sprinkle in garlic powder oregano chili flakes salt cracked black pepper and smoked paprika cook for two minutes until the spices release their fragrance. Add tomato paste and cook stirring constantly for a full minute to caramelize it. Add ground beef and pork breaking it up with a wooden spoon cook for five minutes until completely browned and crumbly.
- Build the Soup Base:
- Pour in tomato sauce heavy cream chicken broth and one cup of water stir to blend everything together so no bits stick to the bottom. Add a teaspoon of sugar to balance the sharpness. Bring it up to a gentle simmer over medium heat.
- Add the Pasta:
- Once the soup is simmering toss in the broken lasagna sheets. Stir every few minutes to keep the pieces from sticking. Cook uncovered for about twenty five minutes until the pasta is tender but not falling apart.
- Finish with Cheese:
- Take the pot off the heat stir in all the shredded mozzarella so it melts completely into the hot broth making it creamy and slightly stringy.
- Serve and Enjoy:
- Ladle generous scoops into bowls and top each with a spoonful of ricotta cheese and a sprinkle of torn basil if you like. Serve right away while it is extra creamy and piping hot.
My favorite part is always seeing the cheese dissolve right into the pot filling the room with that classic lasagna scent. It takes me back to my grandmother’s kitchen where Sunday lasagna dinners meant laughter and extra time around the table.
Storage Tips
Cool soup fully before storing. Keep in an airtight container in the fridge for up to three days. To freeze let it come to room temperature first then portion into freezer friendly containers with a little space at the top. It freezes well for up to three months. Reheat gently and add extra broth or water to thin back to a soupy consistency if needed.
Ingredient Substitutions
Butter or avocado oil can replace olive oil for a slightly richer flavor. Shallots or red onions swap well for yellow onions. Use ground turkey or a vegetarian meat substitute instead of beef and pork. Canned crushed tomatoes or tomato puree work in place of tomato paste with a small adjustment to how much liquid you use in the soup. Coconut or cashew cream will make it dairy free without cutting creaminess.
Serving Suggestions
Layer in extra veggies like chopped spinach or zucchini near the end of cooking. Swap mozzarella for provolone or fontina for a new twist on the cheese profile. Pair with garlic toast or a thick slice of sourdough for a complete meal.
Cultural Context
This soup is a playful American adaptation of the Italian favorite. Traditional lasagna hails from Emilia Romagna and is a celebration dish. The soup version was dreamed up for modern cooks who crave those flavors but want a shortcut for weeknights or busy family gatherings.
Seasonal Adaptations
For summer lighten the soup by swapping in fresh basil and a squeeze of lemon. In winter double up on the spices and let it simmer an extra ten minutes for richness. Spring calls for stirring in fresh peas or asparagus in the final five minutes.
Helpful Notes
Start with cold cream to prevent curdling. Do not overcook the pasta for best texture. Grate cheese fresh just before adding for smooth melting.
Success Stories
A friend made this on game day and said it stole the show even winning over non-soup lovers. It is also become my go to for new parents because it tastes special but heats up easily in single servings. Nearly every batch disappears before I can stash leftovers for myself.
Freezer Meal Conversion
Assemble all the ingredients including the browned meat and aromatics. Cool and freeze in a large container without the pasta. When ready to serve thaw add broken pasta and simmer until tender then finish with mozzarella and toppings for a fresh tasting bowl in no time.
This soup is comfort food made simple and joyful. Bring it to your next gathering and savor every cheesy spoonful.
Common Recipe Questions
- → What brings out the rich texture in this dish?
Heavy cream and melted mozzarella give the base a velvety, satisfying richness that's balanced by tomato sauce and broth.
- → Can I use different pasta shapes?
Yes, penne, rigatoni, or fusilli work well if you don’t have lasagna sheets. Just adjust cook times for texture.
- → How can I make it dairy-free?
Use coconut or cashew cream and dairy-free mozzarella to achieve a creamy consistency without compromising on taste.
- → What proteins fit best in the soup?
Ground beef and pork provide a savory base, but ground turkey or plant-based meats can also be substituted with great results.
- → How should leftovers be stored and reheated?
Keep cooled soup in the fridge up to three days. Add a splash of broth when reheating to restore creaminess. Freezes well too.
- → How do I add more vegetables?
Chopped spinach, zucchini, or mushrooms make excellent additions stirred in during the last few minutes of cooking.