Lasagna Soup
Dive into a bowl of comfort with this scrumptious lasagna soup! Bursting with layers of rich marinara, gooey mozzarella, and hearty noodles, this one-pot wonder is as easy to whip up as it is satisfying. Perfect for those cozy nights when you crave classic flavors without the fuss!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic paste
- onion
- dried parsley
- pepper
🥩Meat & Seafood(2)
- ground beef (454 g)
- chicken brothoptionalwater
🥛Dairy & Eggs(4)
- cream cheese (240 ml)
- mozzarella cheese (240 ml)
- parmesan cheese (240 ml)
- ricotta cheese (240 ml)
🫙Pantry Staples(2)
- uncooked lasagna pasta (240 ml)
- tomato paste
🧂Spices & Seasonings(5)
- garlic powder
- Italian seasoning
- onion powder
- paprika
- salt
Nutrition (per serving)
Calories
814
Protein
50g
Carbs
44g
Fat
49g
👨🍳 Instructions
- 1
Sauté the ground beef with the onion, seasoning with salt, pepper, Italian seasoning, paprika, and garlic paste for about 3 to 4 minutes.
- 2
Add tomato paste and a jar of chicken broth (or water if you don't have broth).
- 3
Add pieces of uncooked lasagna pasta and cook covered for about 15 to 20 minutes.
- 4
Prepare the topping by mixing ricotta cheese, parmesan cheese, mozzarella cheese, a pinch of salt, pepper, onion powder, garlic powder, and dried parsley. Mix well and refrigerate.
- 5
Add cream cheese and mozzarella cheese to the soup, mix well, and serve hot.
💡 Pro Tips
- ✓Break lasagna pasta into 1-2 inch pieces before adding to soup; unbroken sheets will absorb 180-220% of their dry weight in liquid and turn to mush within 12-15 minutes rather than maintaining texture for the full 15-20 minute cook time.technique1-2 inch pieces, 12-15 minutes vs 15-20 minutes
- ✓Bloom tomato paste in the hot beef fat for 1-2 minutes before adding broth to caramelize its sugars and reduce bitterness by up to 35%, creating deeper umami complexity.timing1-2 minutes blooming
- ✓Use a 2:1 ratio of chicken broth to tomato paste (approximately 2 cups broth to 3-4 tablespoons paste) to maintain proper starch-to-liquid ratio for pasta hydration without creating a stew consistency.ingredient2:1 broth-to-paste ratio
- ✓Add cream cheese and mozzarella during the final 2 minutes off-heat, stirring constantly, because temperatures above 165°F will cause casein proteins to seize and create a grainy, separated texture rather than a creamy suspension.timingFinal 2 minutes, off-heat, below 165°F
- ✓Refrigerate the ricotta cheese mixture for at least 30 minutes before serving so it remains a distinct dollop topping rather than melting into the hot soup; cold ricotta achieves this through reduced molecular motion and higher gel stability.timing30 minutes refrigeration minimum
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Lasagna Soup
Dive into a bowl of comfort with this scrumptious lasagna soup! Bursting with layers of rich marinara, gooey mozzarella, and hearty noodles, this one-pot wonder is as easy to whip up as it is satisfying. Perfect for those cozy nights when you crave classic flavors without the fuss!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic paste
- onion
- dried parsley
- pepper
🥩Meat & Seafood(2)
- ground beef (454 g)
- chicken brothoptionalwater
🥛Dairy & Eggs(4)
- cream cheese (240 ml)
- mozzarella cheese (240 ml)
- parmesan cheese (240 ml)
- ricotta cheese (240 ml)
🫙Pantry Staples(2)
- uncooked lasagna pasta (240 ml)
- tomato paste
🧂Spices & Seasonings(5)
- garlic powder
- Italian seasoning
- onion powder
- paprika
- salt
Nutrition (per serving)
Calories
814
Protein
50g
Carbs
44g
Fat
49g
👨🍳 Instructions
- 1
Sauté the ground beef with the onion, seasoning with salt, pepper, Italian seasoning, paprika, and garlic paste for about 3 to 4 minutes.
- 2
Add tomato paste and a jar of chicken broth (or water if you don't have broth).
- 3
Add pieces of uncooked lasagna pasta and cook covered for about 15 to 20 minutes.
- 4
Prepare the topping by mixing ricotta cheese, parmesan cheese, mozzarella cheese, a pinch of salt, pepper, onion powder, garlic powder, and dried parsley. Mix well and refrigerate.
- 5
Add cream cheese and mozzarella cheese to the soup, mix well, and serve hot.
💡 Pro Tips
- ✓Break lasagna pasta into 1-2 inch pieces before adding to soup; unbroken sheets will absorb 180-220% of their dry weight in liquid and turn to mush within 12-15 minutes rather than maintaining texture for the full 15-20 minute cook time.technique1-2 inch pieces, 12-15 minutes vs 15-20 minutes
- ✓Bloom tomato paste in the hot beef fat for 1-2 minutes before adding broth to caramelize its sugars and reduce bitterness by up to 35%, creating deeper umami complexity.timing1-2 minutes blooming
- ✓Use a 2:1 ratio of chicken broth to tomato paste (approximately 2 cups broth to 3-4 tablespoons paste) to maintain proper starch-to-liquid ratio for pasta hydration without creating a stew consistency.ingredient2:1 broth-to-paste ratio
- ✓Add cream cheese and mozzarella during the final 2 minutes off-heat, stirring constantly, because temperatures above 165°F will cause casein proteins to seize and create a grainy, separated texture rather than a creamy suspension.timingFinal 2 minutes, off-heat, below 165°F
- ✓Refrigerate the ricotta cheese mixture for at least 30 minutes before serving so it remains a distinct dollop topping rather than melting into the hot soup; cold ricotta achieves this through reduced molecular motion and higher gel stability.timing30 minutes refrigeration minimum