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Lasagna Soup Recipe

Lasagna Soup Recipe

Make Lasagna Soup Recipe for a comforting, quick lasagna in a bowl with melty cheese and a creamy ricotta dollop.

Ingredients

Instructions

Step 1: Chop, Break, and Stage

Finely chop the yellow onion, dice the carrot and celery into small, even pieces, and mince the garlic so the bits are tiny and aromatic. Break the dry lasagna noodles into 1–2 inch (2.5–5 cm) pieces and pile them gently to one side. Measure the crushed tomatoes, chicken broth, tomato paste, and the wine (if using) into clear glass jars or small pouring jugs; place oils, milk/cream, and the cheeses in small bowls or ramekins so all liquids are contained — nothing spills onto the surface. This mise en place reduces motion during cooking and keeps textures and colors organized and photo-ready.


Step 2: Brown the Meats to Deep Golden-Browned Crumbles

Add the crumbled Italian sausage and ground beef and brown them until the pieces are deeply caramelized with lots of small browned bits clinging to the meat — the flavor foundation. Season lightly with the initial pinch of kosher salt and black pepper and, if excess fat pools, imagine leaving a single tablespoon to carry flavor. The visual cue here is rich mahogany crusting on irregular meat crumbles, small glossy pools of rendered fat, and the wooden spoon used to break the meat resting on the rim of the cooking vessel.

Step 3: Soften the Mirepoix and Bloom the Tomato Paste

Mix the chopped onion, carrot and celery into the browned meat so the vegetables become soft and the onion turns translucent. Stir in minced garlic and a concentrated smear of tomato paste; cook until the paste deepens in color and becomes glossy, clinging to the vegetables and meat. Visually you’ll see softened, warm-orange carrot, translucent onion ribbons, and streaks of darkened tomato paste that indicate the beginning of a sweeter, deeper tomato flavor.


Step 4: Deglaze and Combine the Liquid Elements

Pour in the red wine if using and scrape up the fond so the bottom of the pot is clean of stuck bits. Add the crushed tomatoes, measured chicken broth and a cup of water, then fold in dried oregano, basil, thyme, crushed red pepper flakes (if using), the bay leaf, and the remaining measured salt and pepper. The pot should present a layered texture: chunked crushed tomato suspended in glossy broth, flecks of dried herbs floating, and a bay leaf drifting near the surface — everything clearly combined and ready to soften and meld.

Step 5: Simmer Until Flavors Meld and the Broth Thickens Slightly

Bring the mixture to a gentle simmer, then reduce heat to maintain a slow, steady bubble. Let the soup cook so flavors marry and the broth takes on a slightly thicker body — reduced, tomato-forward, and fragrant. Taste and adjust seasoning; the surface should show tiny translucent fat beads and a concentrated, glossy tomato sheen with aromatic herb flecks throughout.


Step 6: Cook the Broken Lasagna Noodles Directly in the Soup

Bring the broth back up to a livelier simmer and stir in the broken lasagna noodle pieces, making sure they’re fully submerged and separated. Simmer until just al dente: tender but with a slight firm center. The visual milestone is the transformation from dry, brittle noodle fragments to plump, pillowy pieces suspended in a thickened, stew-like tomato broth, their edges fraying slightly where they absorbed liquid.

Step 7: Whip the Ricotta Topping to a Lusciously Spoonable Texture

In a medium matte bowl, combine whole-milk ricotta, most of the shredded mozzarella, half the grated Parmesan, chopped parsley, sliced basil, and the remaining black pepper. If the mixture feels stiff, loosen it with a tablespoon or two of whole milk or cream until it is creamy and spoonable but still holds shape. The ideal texture is opaque, velvety, and slightly fluffy — a cool, creamy contrast to the steaming tomato broth.


Step 8: Melt Cheese into the Soup and Final Seasoning Check

Remove and discard the bay leaf, then stir the remaining shredded mozzarella and grated Parmesan directly into the hot soup until just melted, creating a slightly creamy body. Taste and finish with any final salt and pepper adjustments. The pot now reads as a cohesive, cheese-laced tomato stew with ribboned melted cheese threads and a glossy, richly seasoned surface.

Step 9: Ladle, Dollop, Garnish, and Serve

Ladle the hot lasagna soup into warm shallow bowls. Add a generous 2–3 tablespoon dollop of the ricotta mixture to the center of each bowl so it gently softens but keeps its shape. Finish with a sprinkle of extra grated Parmesan, a few fresh basil ribbons and chopped parsley, and a light drizzle of extra-virgin olive oil. Serve immediately with crusty bread alongside.


Notes