Lasagna soup uses the exact same ingredients as traditional lasagna but cooks in 30 minutes instead of 3 hours.
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Quick & Easy. Perfect for busy days.
The Story
This Italian-American frankenstein was birthed in 1980s New Jersey diners when Italian immigrants discovered Americans would eat pasta in any form—including soup—so they deconstructed their nonna's sacred lasagna into a one-pot wonder that horrified purists but conquered suburban kitchens faster than you could say 'Olive Garden.'
Regional Twist
In Rome's Trastevere district, they swap the portobello mushrooms for porcini and replace heavy cream with pecorino Romano, creating a earthier version that locals call 'lasagna in brodo.'
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(4)
- 1 tbsp fresh chopped basil
- 3 garlic cloves
- 1/4 tsp pepper
- 1 small onion
🥩Meat & Seafood(2)
- 2 cups chopped portobello mushrooms (or ground meat/chicken)
- 3-4 cups vegetable or chicken broth (720-960 ml)
🥛Dairy & Eggs(4)
- 1 tbsp butter
- extra cheese for accompanying (burrata or preferred)
- 1/2 cup heavy cream
- 1/2 cup Parmesan or mozzarella cheese
🫙Pantry Staples(2)
- 1/2 package lasagna pasta
- 1 drizzle olive oil
🧂Spices & Seasonings(2)
- 1/4 tsp oregano
- 1/4 tsp thyme
📦Other(3)
- 2 bay leaves
- 1 can Neapolitan sauce
- a splash wine (optional)
👨🍳 Instructions
- 1
In a hot pan or pot, add olive oil and butter. Sauté the small onion until transparent, then add the chopped garlic and cook until fragrant.
- 2
Add the chopped portobello mushrooms (or ground meat/chicken), pepper, oregano, bay leaves, thyme, and 1 tablespoon of fresh chopped basil. Cook for a few minutes until the mushrooms soften.
- 3
Pour in the Neapolitan sauce, vegetable or chicken broth, and heavy cream. Optionally, add a splash of wine. Stir to combine all ingredients.
- 4
Break the lasagna pasta into smaller pieces and add them to the pot. Stir to submerge the pasta, cover, and cook until the pasta is al dente. If necessary, add more broth or water to reach your desired soup consistency.
- 5
Stir in the 1/2 cup of Parmesan or mozzarella cheese until melted and well combined into the soup.
- 6
Serve the lasagna soup hot with bread. Garnish with burrata or your preferred extra cheese, and fresh basil leaves.
💡 Pro Tips
- ✓Break lasagna sheets into 2-3 inch irregular pieces rather than uniform squares because varied shapes create better texture contrast and prevent pasta from clumping together during the 12-15 minute simmer.technique2-3 inch pieces
- ✓Maintain broth temperature at a gentle simmer (185-190°F) rather than a rolling boil to prevent pasta from breaking down and becoming mushy while ensuring even cooking throughout.timing185-190°F
- ✓Add cheese in 2-3 small increments while stirring constantly to create a smooth emulsion - adding all at once causes proteins to seize and create a grainy texture instead of creamy integration.technique
- ✓Reserve 1/2 cup of the cooking liquid before adding cheese because the starchy pasta water helps bind the cheese emulsion and prevents separation when reheating leftovers.ingredient1/2 cup reserved liquid
- ✓Toast oregano and pepper in the oil for 30-45 seconds before adding wet ingredients to activate volatile oils and increase flavor compounds by up to 300% compared to adding dried herbs later.timing30-45 seconds
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