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Lasagna soup is a perfect fall dish! It is hearty, comforting, and delicious. Have you tried making lasagna soup yourself? If not, this is the perfect recipe!
One of my friends recently posted on social media that she was making a lasagna soup and I thought that was just weird. Like, how do you turn lasagna into a soup?! Well, since I was on a soup kick, it seemed like something fun to try.
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Fall is soup season in my house and I love finding new and perfect fall weather foods to enjoy on those dark and chilly nights. I figured I would give this a try. It was either going to be amazing, or an epic fail. Figured there would be no in between either.
Well, it turned out to be absolutely amazing! It was actually really fun to make as well. I was able to share it with a neighbor, and she loved it. I’m anxiously awaiting my husband to come home and make him a bowl as well. He loved it. Nathan works two jobs, and sometimes there isn’t much time in between the two, so I love when he comes home that I can feed him an amazing meal like this before he dashes off to his second job.
This soup struck me as being a cross between a chunky tomato soup or a tortilla soup due to the cheese in it, and spaghetti because it had kind of that same base to it. I used all fresh herbs, and it felt like it had simmered for hours on the stove, even though it took me less than an hour to make it all. I was kind of impressed once it was all done.
Italian sausage (1 pound)
Ground beef (1 pound)
Garlic salt (to taste)
Montreal steak seasoning (use on the ground beef, to taste)
Red bell pepper (half of one)
Onion (half a medium size, diced)
Diced tomatoes (2 cans)
Tomato paste (1 small can)
Beef broth (4 cans)
Lasagna noodles (12)
Rosemary (to taste)
Thyme (to taste)
Oregano (to taste)
Parsley (to taste)
Garlic (4 cloves)
One of the greatest things about this soup is the fact it can be made in one single pan. I love when I can make a big meal like this and use just a single pan to get it all done. I don’t know about you, but I’m a nerd about that kind of thing. If it’s an easy cleanup, I’m happy!
I started with the beef and sausage, using italian sausage and ground beef with a 7% fat content. Oil can be skipped because the sausage has enough fat in it that nothing will stick to the bottom of the pan and burn.
I then diced up the bell pepper, the onion and the mushrooms. For the onion, using a mandolin to slice it and then chop it into pieces helps keep all the pieces very uniform, as well as thin cuts. Once that is done, I added in the fresh herbs. I am huge on using fresh herbs whenever possible. Dried works fine, and I keep a good supply in my house, but I love fresh herbs when they are available.
I honestly just eyeball my herbs when I put them in, using more of what I like the most, and less of ones I’m not a huge fan of. For example, I used a pretty fair amount of rosemary, and far less parsley. It’s all a matter of preference. I also chopped up my garlic into small pieces, and then sprinkled some garlic salt over everything in the pan.
I put some of the montreal steak seasoning on my ground beef because I always season my beef with it. It is such a habit, and it really does come out amazing and adds a bit of a deep smoky flavor in to it. Miix that into the beef first, to season it. Then I mix everything in the pan together in the same style I would a meatloaf.
Once that is done and ready to go, I turn the burner on and brown up the meat, and soften the veggies up. The italian sausage has a decent amount of fat in it, so as it starts to cook, that fat will come out. This prevents everything from sticking to the bottom of the pan. It also eliminates the need for any added oil, which I really like. Once it is done cooking, I use some paper towels to drain the fat from the pan.
This is where I add in the canned diced tomatoes. Cook those down for a bit and then start adding in the beef broth. It will be a thin consistency, and that is fine. The tomato paste will be added next, which will thicken it up and then add another depth of flavor as well. I let this simmer happily for about 15-20 minutes.
For the noodles, you really can use any noodle you want. I used lasagna noodles. In the future, I would actually save broken ones and throw them into a Ziplock bag for use the next time I make this soup because they aren’t very useful in a regular lasagna. This is a great way to use something I may otherwise traditionally waste.
However, this time I started with fresh pristine noodles, only to break them. I used 12 in my soup. To break them up, I put them in a gallon size Ziplock bag and threw them on the floor a couple of times. You know how you smash a bag of ice on the floor to break it up? Same idea, really.
The noodles are contained in the bag, so they aren’t going anywhere and I didn’t have to worry about small pieces flying anywhere and having to pick them up. I like containing potential messes, and this is a great way.
Once I had them somewhat broken from tossing them around, I used my hands to break them up into smaller pieces while still inside the bag. After that, I dumped them directly from the bag into the soup and turned the heat up to start boiling. Once it reached a boil, I reduced the heat back down and let it simmer.
It did take longer than the traditional 8 minute package directions to cook the noodles, but that was absolutely fine because I was happier cooking them a bit slower on a lower heat versus boiling and overcooking the meat and veggies inside the soup.
Once they reached the desired tenderness, I put mozzarella and parmesan cheese into a bowl and the soup on top to serve. I garnished it with a bit more cheese on top and a sprinkle of parsley to be pretty. The amount of cheese is a matter of preference. Which is why I didn’t put any measurements in this recipe.
I happen to be a cheese fanatic. I love placing the cheese in the bottom of the bowl and the soup on top because the cheese melts when the hot soup is poured over the top of it, creating this gooey cheesy texture that you find when you dig into the soup and start eating it. It’s almost like a surprise of happiness in there. I am a big fan of that.
The only thing left to do is enjoy this fabulous soup!
One thing I did notice is that the noodles soak up the broth as it sits in the pan after serving. It looked like about half the broth had disappeared. I added two more cans of broth to it when I reheated it for my husband in order to give it the right consistency needed. That would be the only thing to keep in mind if you have any leftovers. You’ll want to add more broth to it.
I hope you enjoy this soup as much as I did! It was really fun to make and enjoy. It was a really fun thing to make and share with my neighbor, and then be able to serve some to my husband when he came home from work as well.
Have you tried this lasagna soup recipe? Let me know your thoughts in the comments. Check out my other soup recipes!
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