Lazy Sunday Feast: The Irresistible Lasagna Soup Remix

Imagine comforting flavors packed into a single bowl, but with a twist that transforms your usual lasagna into a hearty soup. This recipe emerged during a lazy Sunday when I craved Italian warmth but lacked the energy for layered baking. As the aroma of bubbling cheese and seasoned broth filled my kitchen, I knew I had stumbled on something special.

The beauty of this dish is how it balances richness and simplicity. It’s perfect for those who love the essence of lasagna but prefer a quicker, more spontaneous meal. Plus, it makes excellent leftovers, which only seem to improve overnight, soaking up all that savory goodness.

Lasagna Soup

Lasagna Soup is a hearty, brothy dish that combines the flavors of traditional lasagna using ground meat, crushed tomatoes, and ricotta, topped with melted cheese. The ingredients are simmered together to create a rich, flavorful broth with tender pasta, resulting in a comforting, bowl-worthy meal with a slightly chunky and inviting final appearance.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef or Italian sausage for the meaty base
• 1 medium onion diced
• 3 cloves garlic minced
• 28 oz crushed tomatoes canned
• 4 cups chicken or vegetable broth
• 8 oz small pasta (e.g., ditalini or broken lasagna noodles)
• ½ cup ricotta cheese for topping
• 1 cup shredded mozzarella cheese for melting on top
• 1 tbsp olive oil for sautéing
• to taste Salt and pepper

Equipment

• Large pot
• Wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat and add the diced onion. Sauté until translucent and fragrant, about 3–4 minutes.
2. Add the ground beef or Italian sausage to the pot and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5–7 minutes. Season with salt and pepper.
3. Stir in the minced garlic and cook for another minute until it becomes fragrant, filling the kitchen with aroma.
4. Add the crushed tomatoes and broth to the pot, stirring to combine everything well. Bring the mixture to a gentle simmer.
5. Pour in the small pasta, stirring to distribute evenly. Cover the pot and cook for about 10 minutes or until the pasta is tender and the soup has thickened slightly.
6. Uncover the pot and stir in the ricotta cheese, creating a creamy swirl through the broth, and ensure the pasta is coated and heated through.
7. Sprinkle the shredded mozzarella cheese over the top and allow it to melt, about 2–3 minutes, until bubbly and golden.
8. Give the soup one final stir, then taste and adjust seasoning with more salt or pepper as desired.
9. Ladle the hot lasagna soup into bowls, ensuring each serving has plenty of pasta, meat, and melted cheese, ready to enjoy.

Notes

For extra flavor, add a pinch of red pepper flakes or fresh basil before serving. Leftovers can be stored in the refrigerator and reheat well the next day.

Whether you’re serving this up for a cozy family dinner or a casual gathering, it’s bound to satisfy. The magic lies in its ease and bold flavor, turning humble ingredients into a little feast. Here’s to many more lazy Sundays filled with this soul-warming recipe.