Originally from the northern Italian region of Emilia-Romagn, lasagna is one of the most famous Italian dishes worldwide. It’s certainly beloved by a certain orange cat! Lasagna soup is a variation of this classic and translates all of its deliciousness into a hearty soup.
Soul Food for the Whole Family: Lasagna Soup
Lasagna soup is a perfect meal for anyone who likes lasagna but doesn’t have time to cook the OG recipe. It offers everything you love about lasagna in a bowl: Bolognese sauce, cheese, ground beef, and crumbled lasagna sheets all make an appearance. It really is the ideal dish for family meals when you’re low on time, or need something to warm up the body and/or spirits.
In addition to the classic ingredients of lasagna, the soup can also be enriched with vegetables such as carrots, celery, and zucchini for an extra vitamin boost. Oregano, thyme, and rosemary will make sure the typical Italian aroma peppers the dish as well.
Overall, lasagna soup is wonderfully creamy, wonderfully flavorful, and really satisfying: It’s a great option for anyone who loves the taste of lasagna but prefers a quick and easy alternative. The best part is: Our lasagna soup is ready in just half an hour.
For more lasagna hot takes, try out our vegan rainbow lasagna, zucchini lasagna with lentils, and classic sheet pan lasagna.
Lasagna Soup
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef or mixed ground meat
- 1 onion
- 3 garlic cloves
- 4 cups beef or vegetable broth
- 1 can (28 oz) canned diced tomatoes
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground rosemary
- salt & pepper to taste
- 10 lasagna sheets
- ½ cup crème fraîche
- Parmesan
- fresh parsley
Instructions
- Peel and finely chop the onion and garlic. Heat the olive oil in a large pot and brown the ground meat. Add the onion and garlic and cook until translucent. Finaly, season with salt and pepper, then add the tomato paste.
- Deglaze the meat with the broth and canned diced tomatoes. Season again with salt and pepper and add the oregano, thyme, and rosemary. Let everything simmer for about 12 minutes.
- Break the lasagna noodles into small pieces and add them to the soup. Simmer for another 10 to 15 minutes, or until the noodles are tender.
- Serve the soup with fresh chopped parsley, a dollop of Crème fraîche, and shredded Parmesan on top.