Italian nonnas never made lasagna soup—this 1990s American invention uses broken pasta because whole sheets wouldn't fit in bowls.
Lasagna Soup
Dive into a comforting bowl of Lasagna Soup, where all the classic flavors of your favorite pasta dish come together in a hearty, luscious broth! This easy recipe features rich marinara, creamy ricotta, and tender noodles simmered to perfection—no layering or baking required. Perfect for busy weeknights, this cozy soup is sure to become a family favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tablespoon of chopped fresh basil (15 ml)
- 3 cloves of garlic
- 1 small onion
- 1/4 tsp of pepper (1.25 ml)
🥛Dairy & Eggs(4)
- 1 tablespoon of butter (14 g)
- 1/2 cup of parmesan or mozzarella cheese (120 ml)
- Extra cheese for serving: burrata or your preferred cheeseoptional
- 1/2 cup of heavy cream (120 ml)
🫙Pantry Staples(3)
- 3 - 4 cups of vegetable or chicken broth (if not available, use water) (720-960 ml)use water if not available
- 1/2 package of lasagna pasta
- A drizzle of olive oiloptional
🧂Spices & Seasonings(3)
- 2 bay leaves
- 1/4 tsp of oregano (1.25 ml)
- 1/4 tsp of thyme (1.25 ml)
📦Other(2)
- 1 can of Neapolitan sauce
- 2 cups of chopped portobello mushrooms (or ground meat or chicken) (480 ml)or ground meat or chicken
👨🍳 Instructions
- 1
In a pan or pot, heat the olive oil and butter and sauté the onion. When it is transparent, add the minced garlic.
- 2
Add the chopped portobello mushrooms and the spices, and wait a few minutes.
- 3
Add the Neapolitan sauce, chicken broth, and heavy cream. You can also add a splash of wine.
- 4
Add the lasagna pasta and wait for it to cook. If necessary, add more broth or water.
- 5
Serve with bread and extra cream or cheese and basil leaves.
💡 Pro Tips
- ✓Break lasagna sheets into 2-3 inch irregular pieces before adding to soup - this prevents overcooking and creates better spoon-to-mouth ratios than uniform cuts.technique2-3 inch pieces
- ✓Sauté portobello mushrooms until they release 70-80% of their moisture (about 8-10 minutes) to concentrate umami flavors and prevent watery soup.timing8-10 minutes
- ✓Add heavy cream off heat or at lowest simmer to prevent curdling - dairy proteins coagulate at 180°F, ruining the soup's texture.technique180°F
- ✓Use a 3:1 ratio of chicken broth to Neapolitan sauce as your base liquid to balance richness with proper soup consistency.ingredient3:1 ratio
- ✓Cook lasagna pasta 2-3 minutes less than package directions since it continues cooking in the hot soup and will absorb liquid while serving.timing2-3 minutes less
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian nonnas never made lasagna soup—this 1990s American invention uses broken pasta because whole sheets wouldn't fit in bowls.
Lasagna Soup
Dive into a comforting bowl of Lasagna Soup, where all the classic flavors of your favorite pasta dish come together in a hearty, luscious broth! This easy recipe features rich marinara, creamy ricotta, and tender noodles simmered to perfection—no layering or baking required. Perfect for busy weeknights, this cozy soup is sure to become a family favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tablespoon of chopped fresh basil (15 ml)
- 3 cloves of garlic
- 1 small onion
- 1/4 tsp of pepper (1.25 ml)
🥛Dairy & Eggs(4)
- 1 tablespoon of butter (14 g)
- 1/2 cup of parmesan or mozzarella cheese (120 ml)
- Extra cheese for serving: burrata or your preferred cheeseoptional
- 1/2 cup of heavy cream (120 ml)
🫙Pantry Staples(3)
- 3 - 4 cups of vegetable or chicken broth (if not available, use water) (720-960 ml)use water if not available
- 1/2 package of lasagna pasta
- A drizzle of olive oiloptional
🧂Spices & Seasonings(3)
- 2 bay leaves
- 1/4 tsp of oregano (1.25 ml)
- 1/4 tsp of thyme (1.25 ml)
📦Other(2)
- 1 can of Neapolitan sauce
- 2 cups of chopped portobello mushrooms (or ground meat or chicken) (480 ml)or ground meat or chicken
👨🍳 Instructions
- 1
In a pan or pot, heat the olive oil and butter and sauté the onion. When it is transparent, add the minced garlic.
- 2
Add the chopped portobello mushrooms and the spices, and wait a few minutes.
- 3
Add the Neapolitan sauce, chicken broth, and heavy cream. You can also add a splash of wine.
- 4
Add the lasagna pasta and wait for it to cook. If necessary, add more broth or water.
- 5
Serve with bread and extra cream or cheese and basil leaves.
💡 Pro Tips
- ✓Break lasagna sheets into 2-3 inch irregular pieces before adding to soup - this prevents overcooking and creates better spoon-to-mouth ratios than uniform cuts.technique2-3 inch pieces
- ✓Sauté portobello mushrooms until they release 70-80% of their moisture (about 8-10 minutes) to concentrate umami flavors and prevent watery soup.timing8-10 minutes
- ✓Add heavy cream off heat or at lowest simmer to prevent curdling - dairy proteins coagulate at 180°F, ruining the soup's texture.technique180°F
- ✓Use a 3:1 ratio of chicken broth to Neapolitan sauce as your base liquid to balance richness with proper soup consistency.ingredient3:1 ratio
- ✓Cook lasagna pasta 2-3 minutes less than package directions since it continues cooking in the hot soup and will absorb liquid while serving.timing2-3 minutes less