Experience all the beloved flavors of traditional lasagna with significantly less effort in this easy and satisfying Lasagna Soup recipe! This comforting “cheater” lasagna transforms classic components into a rich, steaming bowl packed with incredible taste. We’ve expertly adapted a favorite Bolognese Sauce into a savory soup base, then layered with tender, curly lasagna noodles and creamy, herbed ricotta swirls. The result is pure culinary bliss! Perfect for a quick weeknight dinner or prepared ahead in a slow cooker, this soup pairs wonderfully with crusty breadsticks. Originally published on January 4, 2012, this recipe has been refined for ultimate flavor and ease.
Table of Contents
- What is Lasagna Soup?
- The Magic of Bolognese in a Bowl
- Why You’ll Love This Easy Lasagna Soup
- Lasagna Soup Recipe Ingredients
- How to Make Lasagna Soup (Step-by-Step)
- How to Make Lasagna Soup in the Slow Cooker
- What to Serve with Easy Lasagna Soup
- How to Store and Reheat Lasagna Soup
- Can You Freeze Lasagna Soup?
- Lasagna Soup Frequently Asked Questions
- More Cozy Soups You’ll Love
- A Blast From The Past: Lasagna Soup From 2012
- Lasagna Soup Recipe Card
Life has a funny way of accelerating, and this year, my daughter Charlotte reached the momentous age of 13. It’s a journey that feels both wonderfully strange and gloriously exciting all at once for any parent navigating the teenage years. To mark this special occasion, we embarked on a memorable day trip to San Francisco, complete with tickets to see “Wicked” – an experience that felt good for the soul, especially when it involved a spontaneous Wednesday off from school!
After all, learning how to playfully swing from a cable car surely offers unique life lessons beyond what history and math textbooks can teach, right?
Our San Francisco adventure also included a stop at Pazzia, an Italian restaurant that holds a special place in my heart. My husband Eric and I discovered this gem years ago, thanks to a fantastic recommendation from my friend Dorothy at Crazy for Crust. The Italian owner’s warm presence and constant attention to guests make the atmosphere incredibly welcoming and homey, and the food? Simply out of this world. Just look at this coccoli appetizer: delectable fried dough balls served with savory prosciutto and creamy Stracchino cheese!
Pazzia’s lasagna is, without exaggeration, one of the finest dishes I have ever tasted, and it served as a tremendous inspiration when I developed my ultimate lasagna recipe last year. As I savored every bite yesterday, I discovered a delightful piece of carrot in my lasagna, which brought me immense satisfaction. While not typical in many Americanized lasagna versions, carrots are a secret ingredient in my own recipe, contributing a subtle sweetness and depth. And I’m thrilled to tell you, it’s also a key component in today’s incredible Lasagna Soup!
What is Lasagna Soup?
Lasagna soup is a culinary marvel that captures all the beloved elements of classic baked lasagna and reimagines them in a comforting, easy-to-eat bowl. It’s essentially traditional lasagna’s deep, savory flavors distilled into a rich and creamy soup. Imagine a hearty tomato-based broth, seasoned Italian sausage, tender vegetables, and wavy lasagna noodles, all topped with a dollop of herbed ricotta and melted mozzarella. It’s a genius shortcut to enjoying the taste of lasagna without the extensive layering and baking process.
The Magic of Bolognese in a Bowl
What truly elevates my lasagna and, consequently, this soup, is the use of a proper Bolognese Sauce. While many people opt for a simpler marinara in their lasagna for expediency – a choice I understand given Bolognese’s longer cook time – the depth of flavor achieved with a slow-simmered Bolognese is simply unparalleled. Good things, as they say, come to those who wait, and a rich Bolognese is always worth the investment.
The excellent news is that this Lasagna Soup offers a delicious compromise. I’ve essentially taken my cherished Bolognese sauce recipe and “soup-ified” it, then added broken lasagna noodles and a luscious ricotta topping. If I’m happy to enjoy this robust sauce over pasta, why not transform it into a comforting soup? It was a fantastic decision, and honestly, who can resist multiple mentions of creamy, herby ricotta swirls?
Why You’ll Love This Easy Lasagna Soup
This soup offers a harmonious blend of rich, creamy Bolognese-style sauce combined with savory broth, perfectly cooked noodles, a generous dollop of creamy ricotta goodness, and plenty of melted mozzarella. The absolute best part? It comes together in approximately 45 minutes from start to finish. This is a significant upgrade from the hours typically involved in preparing a traditional Bolognese and assembling a full lasagna, making it an ideal choice for busy weeknights when you crave serious comfort food without the fuss.
While I strive for convenience, I do insist on one crucial step: cooking the lasagna noodles separately. Adding dry noodles directly to the soup can lead to them becoming overly mushy and absorbing too much liquid, resulting in a less-than-ideal texture, especially in leftovers. If you are truly pressed for time, I have included an alternative method for cooking the noodles directly in the soup in the recipe card, but be forewarned: your leftovers might lack that desired al dente bite.
For those who rely on the convenience of a crock pot, I’ve also developed a slow cooker version. While it requires a quick initial sauté on the stovetop, it’s a fantastic way to front-load your meal preparation, allowing the flavors to meld beautifully throughout the day, ready to serve when your busy afternoon concludes.
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“Wicked” is the BEST! And so is this soup!!! It is DELISH!!!! – Dana
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Lasagna Soup Recipe Ingredients
Gathering your ingredients for this flavorful lasagna soup is straightforward. Here’s a quick overview of what you’ll need to create this comforting meal. For the full, detailed ingredient list and precise instructions, please jump to the recipe card below!
- Olive oil
- Fresh onion, finely minced
- Celery, finely minced
- Carrots, finely minced
- A blend of warming spices (Italian seasoning, salt, pepper, red pepper flakes)
- Fresh rosemary, for aromatic depth
- Garlic, freshly minced
- Lasagna noodles, preferably curly-edged
- Mild Italian sausage, for a rich protein base
- White wine, to deglaze and add complexity
- Heavy cream, for incredible richness
- Tomato paste, for concentrated tomato flavor
- Crushed tomatoes, the heart of the soup
- Chicken broth or bouillon base
- Balsamic vinegar, for a bright finishing touch
- Creamy ricotta cheese
- Freshly grated Parmesan cheese
How to Make Lasagna Soup (Step-by-Step)
Crafting this lasagna soup is a delightful process, turning familiar ingredients into an extraordinary meal. Here’s a detailed guide to walk you through each step:
1. Prepare Your Vegetables: The Foundation of Flavor
Begin by roughly chopping your onion, celery, and carrots. While you can certainly chop these by hand, a food processor is your best friend here. Pulse them until they are finely minced. The goal is a uniform, small mince, not a purée. If a few stubborn pieces resist chopping, simply remove them and finish with a knife. This fine mince ensures the vegetables melt into the soup, contributing flavor without noticeable texture.
2. Sauté the Aromatics and Spices
Heat olive oil in a large soup pot or Dutch oven over medium heat. Once shimmering, add your finely minced vegetables. Season them generously with kosher salt, Italian seasoning, fresh black pepper, and a pinch of crushed red pepper for a subtle kick. If you appreciate the unique warmth of fennel, add a half teaspoon of crushed fennel seed now (it’s optional, but highly recommended for an authentic Italian touch!). Allow these vegetables to sauté for about 5 minutes until they begin to soften and become fragrant.
3. Incorporate Fresh Herbs and Garlic
While the vegetables are softening, finely chop fresh rosemary leaves from their sprigs (or use dried rosemary if fresh is unavailable). Smash and mince your garlic cloves. Add the chopped rosemary and minced garlic to the pot. Sauté for just one minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic!
4. Brown the Italian Sausage
Next, add the mild Italian sausage (bulk, not links) to the pot with the sautéed vegetables. Break up the sausage with a spoon as it cooks. Continue to cook for 6-8 minutes, stirring occasionally, until the sausage is fully browned and no longer pink. Drain any excess grease if necessary, though mild Italian sausage typically renders a manageable amount.
5. Build the Rich Bolognese Base
Now for the indulgence! Pour in the white wine and heavy cream. Then, add the tomato paste. Stir everything together thoroughly, ensuring the tomato paste is fully incorporated. Increase the heat to medium-high to bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium or medium-low to maintain a low bubble. Let this cook, stirring occasionally, for about 5 minutes. During this time, the liquid will reduce, and the mixture will thicken into a rich, flavorful paste – the heart of our Bolognese-style soup.
This critical step, incorporating both cream and wine, is what sets this lasagna soup apart from many others that rely solely on marinara. This method infuses the soup with the complex, savory flavors characteristic of a true Bolognese sauce, which is my preferred base for any authentic lasagna. Feel free to use your preferred white wine; if you don’t keep wine on hand, a cooking wine works perfectly well.
6. Simmer the Soup Base
To finish the soup base, add the crushed tomatoes, water, chicken bouillon base (I highly recommend Better Than Bouillon or Zoup for superior flavor), and balsamic vinegar. The balsamic vinegar adds a delightful tang and brightness that cuts through the richness, balancing the flavors beautifully. Bring the soup to a boil over high heat, then reduce the heat to medium or medium-low to maintain a gentle simmer. Let it simmer for a full 20 minutes to allow all the flavors to meld and deepen.
7. Prepare the Lasagna Noodles (Separately is Best!)
While the soup simmers, prepare your lasagna noodles. I cannot stress this enough: for the best texture, boil your noodles separately! This prevents them from becoming mushy and keeps leftovers from turning soggy – a culinary pet peeve of mine, ranking right up there with a wobbly shopping cart or drying off with a damp towel. Bring a separate pot of salted water to a rolling boil. Add your lasagna noodles (breaking them into smaller pieces if desired) and cook according to package directions until al dente. Drain them and drizzle with a little olive oil to prevent sticking. Set aside until serving.
However, if you’re truly short on time, you *can* add the dry noodles directly to the simmering soup along with an extra cup of water. Let them cook for an additional 25-30 minutes, or until al dente. Just be prepared for softer noodles, especially if you plan on leftovers!
8. Create the Ultimate Ricotta Topping
This is where the magic happens for that classic lasagna finish. In a medium bowl, combine ricotta cheese, grated Parmesan cheese, a pinch of kosher salt, and fresh black pepper. Stir until well combined and creamy. This herby, cheesy mixture is so good, you might be tempted to eat it with a spoon! Set it aside until you’re ready to serve.
And there you have it, friends – a magnificent pot of lasagna soup, brimming with flavor and ready to comfort your soul.
How to Make Lasagna Soup in the Slow Cooker
Transforming this stovetop delight into a slow cooker meal is simple, perfect for busy days. Follow the initial recipe steps on the stovetop up to the point where you reduce the wine, cream, and tomato paste for about 5 minutes, allowing it to thicken into a rich paste. This essential step locks in the deep Bolognese flavors.
Once this flavorful base is ready, transfer the mixture to your slow cooker. Add a 28-ounce can of crushed tomatoes, 8 cups of water, 2 tablespoons of chicken bouillon base, and 2 tablespoons of balsamic vinegar. Stir everything together to combine, then cover your crock pot and cook on high for 2–3 hours or on low for 4–8 hours. This slow simmer allows the flavors to truly meld and deepen, creating an incredibly rich broth.
While the soup slowly cooks, prepare your lasagna noodles and the ricotta mixture as instructed in the main recipe. Remember, for the best noodle texture, cooking them separately is highly recommended. However, if you prefer a truly hands-off approach, you can add the dry lasagna noodles directly to the crock pot during the last 1–2 hours of cooking, stirring occasionally until they reach an al dente texture.
When you’re ready to serve, place one or two perfectly cooked lasagna noodles into each bowl. Ladle the hot, aromatic soup generously over the noodles. Finish with a dollop of the creamy ricotta mixture, a sprinkle of fresh mozzarella, and/or grated Parmesan cheese. A garnish of fresh basil adds a touch of freshness and color. Serve alongside warm, crusty French bread, garlic bread, or your favorite breadsticks for the ultimate comforting Italian-inspired meal.
What to Serve with Easy Lasagna Soup
This lasagna soup is undeniably rich and hearty, making it a complete meal on its own. However, pairing it with complementary sides can elevate your dining experience. While something light like a fresh salad or crisp vegetables can balance the richness, I’m certainly not going to turn down some delicious, crusty bread for dipping! Here are some lovely sides that will enhance your lasagna soup feast:
- The Best Garlic Butter Bread >> My mouth waters just thinking about dipping this golden, crusty garlic bread into the savory lasagna soup! A classic pairing that never disappoints.
- Green Salad with Feta and Beets (The Fanciest No-Chop Salad Ever) >> This salad feels incredibly gourmet but takes mere minutes to assemble, offering a refreshing contrast to the hearty soup.
- Strawberry Cucumber Salad with Honey Balsamic Dressing >> A beautifully light and crisp salad that perfectly complements the warmth and richness of the soup with its sweet and tangy notes.
- Cheddar Biscuits >> Stop the presses! These cheesy, flaky biscuits are unbelievably good and make an irresistible side for soaking up every last drop of soup.
- Lemon Almond Green Beans >> An easy-to-make-ahead vegetable side with vibrant flavors that add a welcome crunch and freshness.
- Easy Roasted Broccoli Recipe >> Roasted broccoli is a versatile favorite in our household, and its slightly charred, earthy flavor pairs beautifully with almost anything, including this soup.
- Quick and Easy French Bread Recipe >> Achieve golden, crusty perfection in about an hour, ideal for tearing and dipping into your delicious soup.
- Strawberry Spinach Salad >> A chopped salad always tastes better, and this combination of sweet strawberries and fresh spinach is no exception.
- Everyday Salad from Gimme Some Oven >> A simple yet elegant green salad that offers a fresh counterpoint.
- Homemade Sourdough Bread from Alexandra’s Kitchen >> The tangy crust and soft interior of sourdough are perfect for dipping.
- Classic Caesar’s Salad from Feasting at Home >> Crisp romaine, creamy dressing, and crunchy croutons provide a classic restaurant-style accompaniment.
How to Store and Reheat Lasagna Soup
Proper storage is key to enjoying your delicious lasagna soup for days to come. Any leftover soup can be kept in the refrigerator for a generous 5-6 days. For the best quality and to prevent soggy noodles, I highly recommend storing the soup base, cooked noodles, and the ricotta mixture in separate airtight containers. You can even store shredded mozzarella separately.
To reheat a larger batch, simply transfer the soup base back into a large pot on the stove over medium heat, stirring occasionally until it’s heated through and simmering. Serve the hot soup over freshly portioned noodles in a bowl, then add your desired toppings. For a single serving, spoon the soup and a few noodles into a microwave-safe bowl and heat in the microwave, stirring every minute, until piping hot. Add your fresh ricotta, mozzarella, and basil, and you’re ready to enjoy a quick, comforting meal!
Can You Freeze Lasagna Soup?
Absolutely, lasagna soup freezes exceptionally well, making it a perfect meal prep candidate! While you technically *could* freeze it all mixed together, for optimal texture and to avoid soggy noodles, I highly recommend freezing the different components separately. Cooked pasta generally maintains a better texture through the freezing and thawing process when it’s not submerged in sauce or broth. To freeze the noodles, allow them to cool completely, then place them in a single layer or with parchment paper between layers in a freezer-safe ziplock bag to prevent sticking.
The rich soup base, the creamy ricotta mixture, and even shredded mozzarella can each be frozen in their own separate freezer-safe ziplock bags. Ensure you squeeze out as much air as possible from each bag before sealing to prevent freezer burn. Label each bag with the date, then lay them flat in the freezer. They will maintain their quality for approximately 2-3 months.
To thaw, simply transfer all the frozen bags to the refrigerator overnight, or place them on the counter for a few hours if you’re in a hurry. For reheating a large portion, combine the thawed soup base in a pot and gently heat over medium heat until it’s hot and simmering. Pour over your thawed noodles in a bowl. For individual servings, combine thawed soup and noodles in a microwave-safe bowl and heat for 2-3 minutes, stirring halfway through, until heated through. Add a generous amount of your thawed ricotta and mozzarella, and you’re all set for a quick and comforting meal!
Lasagna Soup Frequently Asked Questions
We owe the incredible deliciousness we know today as lasagna primarily to the Italians, especially the early Italian-American immigrants who brought their culinary traditions to the United States. It’s a rich history! If you’re interested in a fascinating deep dive, I highly recommend Ian MacAllen’s book “Red Sauce: How Italian Food Became American.” It offers an insightful look into the evolution of Italian food in the U.S. and explores how iconic dishes like lasagna developed into their modern forms here.
Pinpointing the exact origin of lasagna soup can be tricky, but culinary historians suggest it gained traction in the 1990s. The author Ian MacAllen, mentioned above, believes a hotel restaurant, specifically the Windsor Lounge at the Palmer House Hilton in Chicago, may have been an early pioneer of the concept. Not long after, Campbell’s Soup notably published its own version of the recipe, which significantly boosted its popularity. Soon, as food blogs began to flourish in the 2010s, numerous versions started to appear online (including on my site in 2012), making it a truly ubiquitous and beloved dish today!
Yes, you absolutely can use oven-ready lasagna noodles in this soup! When using them, simply boil them for a shorter duration, typically only a couple of minutes, as they are designed to cook more quickly. While I personally prefer the charming curly edges and texture of traditional lasagna noodles, any type of noodle you have on hand or prefer will work beautifully. The most important tip is to ensure they are cooked to an al dente stage – never overcooked – to maintain a pleasant bite in your soup.
As someone who doesn’t drink, I’m not the foremost expert on wine pairings. However, a quick search often suggests that a red wine with good acidity, such as a Pinot Noir or a Sangiovese, would pair wonderfully with the rich and hearty flavors of lasagna soup. The acidity in these wines can cut through the richness of the Bolognese and cheese, creating a balanced experience. Take this advice as a general guideline, and always defer to your personal preference for what best complements the savory, earthy profile of the soup.
More Cozy Soups You’ll Love
Soup is the ultimate culinary embrace, providing warmth and comfort on chilly evenings, during rainy days, when you’re feeling under the weather, or simply anytime you crave a delicious hug in a bowl. These are some of my all-time favorite soup recipes, guaranteed to hit the spot every single time!
- Crockpot Beef Barley Soup >> Quite possibly my ultimate comfort food and a consistently satisfying go-to soup that’s packed with flavor.
- Creamy Potato Soup >> The easiest and most delicious potato soup recipe you’ll ever make. Period.
- Super Easy Chicken Tortilla Soup >> Incredibly simple to throw together, yet bursting with fresh, vibrant flavors that everyone loves.
- Sausage and Kale Soup (Zuppa Toscana) >> I could happily eat this soulful, deeply satisfying soup for days on end. It’s truly comforting.
- Homemade Chicken Noodle Soup with Egg Noodles >> A bowl full of pure nostalgia, this homemade version is a thousand times better tasting than anything from a can.
- Creamy Tomato Soup >> This classic soup paired with a gooey grilled cheese sandwich is quite simply heaven on earth.
- Ground Turkey Vegetable Soup (Weight Loss Soup) >> A wonderfully healthy soup that makes zero sacrifices in the flavor department, proving nutritious can be delicious.
- Minestrone with Sausage and Pesto (Stovetop or Slow Cooker) >> It’s hard to believe I once found minestrone boring. This recipe is an absolute game-changer, the best you’ll ever try!
- How to make Italian Wedding Soup >> Another Italian-inspired masterpiece, this soup is generously packed with flavorful meatballs and tender greens.
- Hot and Sour Soup from The Woks of Life >> A bold and zesty option for those craving Asian flavors.
- Argentine Locro (stew) from Notes From a Messy Kitchen >> Explore a rich and hearty South American stew for a different kind of comfort.
- Cabbage Soup from Spend with Pennies >> A surprisingly flavorful and wholesome soup that’s both light and satisfying.
A Blast From The Past: Lasagna Soup From 2012
Alright, guys, prepare yourselves for a trip back to 2012 Karen! I first shared a version of this lasagna soup recipe over a decade ago, back when my photography skills involved a simple point-and-shoot camera and, apparently, brown cardstock paper as my go-to photo backdrop. I’m literally cringing and laughing at the same time thinking about it! Below is the original story from that time, when I was a 24-year-old navigating life with a brand new baby, a fresh marriage, and a tiny blog I had only just started months prior:
Sometimes, I truly wish I had a house elf. Or, frankly, I’d even settle for a simple dish-elf. It might sound a bit trivial to long for this instead of, say, world peace, especially since I spend my days at home. It’s not as if I lack the time for dishes; I just despise them. I hate them with the fiery passion of a thousand suns.
This aversion to dishwashing is genuinely a problem for me, given how constantly I cook. Almost every evening, Eric walks through the door after work, and my usual greeting is, “I’m making dinner. Sorry about the mess.” He then proceeds to clean it all up, after putting in a full nine-hour workday. The man truly is a saint. Or perhaps, he’s part house elf.
Seriously, though. In the kitchen, I’m practically a tornado, leaving a path of destruction in my wake. Eric, on the other hand, is the disaster cleanup crew. He swoops in and saves the day. Maybe I should get him one of those “Helping Hands” t-shirts; it would probably be a more fitting uniform than an apron.
A friend once shared a brilliant secret with me: if your sink is overflowing with dishes and company is on their way, simply stash them in the oven to get them out of sight. Why had I never thought of that? Pure genius! Then she recounted the time she used this trick just before a potluck at her house. One guest arrived and innocently asked, “My casserole needs to stay warm. Do you mind if I stick it in your oven?”
The lesson here? For all of you: don’t ask to use my oven when you come over, unless you happen to be a house elf yourself.
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Lasagna Soup
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 stalks celery, (about 1 cup chopped)
- 2 large carrots, chopped
- 2 teaspoons kosher salt, or sea salt
- 1 tablespoon Italian seasoning
- 1/4 teaspoon fresh black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon fennel seed, crushed, optional
- 5 sprigs fresh rosemary, chopped, or 1 teaspoon dried rosemary
- 6 cloves garlic, smashed and minced
- 1 pound mild Italian sausage, bulk, not links
- 1 cup white wine
- 1 cup cream
- 1 (6-ounce can) tomato paste
- 1 (28-ounce can) crushed tomatoes, I like Cento brand
- 8 cups water
- 2 tablespoons chicken bouillon base, I like Better Than Bouillon brand OR Zoup brand
- 2 tablespoons balsamic vinegar
For the noodles:
- 9 lasagna noodles, to be boiled separately
- water and salt, to boil the lasagna noodles
For the ricotta topping:
- 1 pound ricotta cheese
- 1 cup parmesan cheese, grated
- 1/2 teaspoon kosher salt, or sea salt (if using table salt, add less)
- 1/4 teaspoon black pepper
Additional toppings:
- parmesan cheese, grated
- mozzarella cheese, shredded
- fresh basil
Instructions
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Prep your veggies: Use a food processor to quickly mince your onions, celery, and carrots. Chop 1 onion into quarters, peel 2 large carrots and lop off the ends, and cut 2 stalks of celery into a few pieces.
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Add it all to a food processor. Pulse in short bursts until the veggies are uniformly chopped. There will always be a couple pieces that refuse to be chopped, pull them out and use your knife to finish the job. The reason I like to use a food processor is because we want these veggies chopped very small.
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If you don’t have a food processor, chop the onion, carrots, and veggies by hand into a fairly small mince.
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Make the soup: Heat a large (6 quart) soup pot over medium heat. When it’s hot, add 2 tablespoons oil and swirl to coat the bottom of the pan. Add the onions, celery, and carrots.
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Season the veggies with 2 teaspoons kosher salt (or sea salt). Add 1 tablespoon Italian seasoning, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper.
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If you love fennel (it’s optional), add 1/2 teaspoon fennel seed to a ziplock bag and crush it with a rolling pin. Add to the veggies.
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Let the veggies saute on medium heat with the spices for about 5 minutes, until the onions are tender.
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Rosemary and garlic. Meanwhile, remove the rosemary from the stems. Finely chop all the spindly leaves. You need about 1 tablespoon. Smash and mince 6 cloves of garlic. Add the rosemary and garlic to the pot with the veggies. If it’s starting to stick and look dry, add a little extra oil. Saute for 1 minute, until fragrant.
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Immediately add 1 pound mild Italian sausage. Saute for another 6-8 minutes until the sausage is fully cooked, breaking it up with a spoon.
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Reduce wine: Add 1 cup white wine (I use cooking wine), 1 cup cream (sometimes labeled heavy cream or whipping cream), and the 6-ounce can tomato paste. Stir it all together and turn the heat to medium high to bring to a simmer. Once simmering, turn the heat back down to medium, or wherever it needs to be to maintain a low bubble. Let cook, stirring occasionally for about 5 minutes, until the liquid has reduced and the mixture is thick.
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Add a 28-ounce can of crushed tomatoes, 8 cups of water, 2 tablespoons chicken bouillon base, and 2 tablespoons balsamic vinegar to the pot. Bring to a boil over high heat, then reduce the heat to medium or medium low to maintain a simmer. Simmer for 20 minutes.
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Make the ricotta topping: In a medium bowl, add 1 pound ricotta cheese, 1 cup grated parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir it all together. Set aside until you’re ready to serve.
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Boil the lasagna noodles.* Bring a separate pot of water to a rolling boil, and add 1 tablespoon kosher salt. Add 9 lasagna noodles. Cook, stirring, according to package instructions, usually it’s about 8-12 minutes. Do NOT overcook. You want these noodles very al dente, since they will be sitting in soup and will keep absorbing liquid. We don’t want them soggy. When they are done cooking, drain the water and drizzle the noodles with oil. Set aside until you are ready to serve.
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Serve the soup. Add 1 or 2 cooked lasagna noodles to a bowl. Ladle the soup over the noodles. Top with a healthy scoop of the ricotta mixture. Healthy, I say! Sprinkle with mozzarella and/or parmesan cheese. Garnish with basil. Devour with crusty French bread, Garlic Bread, or Breadsticks!
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Storage: Store the noodles separate from the soup. Keep noodles and soup covered in the fridge for up to 5-7 days; follow your nose.
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Freezer: To freeze leftovers, place any cooled, cooked noodles in a ziplock freezer bag. You can put parchment paper between layers if you’re worried about them sticking. The soup, ricotta mixture, and even the mozzarella can all be frozen in their own separate freezer ziplock bag. Make sure with each bag to squeeze out as much air as possible, seal, and then place in the freezer. The bags will be good there for about 2-3 months. See post for thawing tips.
Slow Cooker Lasagna Soup
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Follow the instructions as written, up through reducing the wine, cream, and tomato paste for 5 minutes. Once this mixture is reduced and like a paste, add it to a crock pot.
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Add a 28-ounce can of crushed tomatoes, 8 cups of water, 2 tablespoons chicken bouillon base, and 2 tablespoons balsamic vinegar. Stir. Place the lid on the crock pot and cook on high for 2-3 hours, or on low for 4-8 hours.
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Follow the recipe instructions for boiling the noodles and making the ricotta mixture. (If you really don’t want to boil the noodles separate, add them to the crock pot and cook an extra 1-2 hours, until al dente.)
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Serve the soup. Add 1 or 2 cooked lasagna noodles to a bowl. Ladle the soup over the noodles. Top with a healthy scoop of the ricotta mixture. Sprinkle with mozzarella and/or parmesan cheese. Garnish with basil. Devour with crusty French bread, Garlic Bread, or Breadsticks!
Notes
How long does lasagna soup last in the fridge?
Any leftover lasagna soup can be kept in the fridge for a good 5-6 days. Wait for the soup to cool, then transfer to an airtight container. I like to store the noodles, soup, ricotta mixture, and mozzarella all in separate containers.
To reheat the entire amount, add all the soup back into a large pot on the stove over medium heat until hot, and serve over noodles in a bowl. For a single serving, spoon the soup and noodles into a bowl and cook in the microwave, stirring every minute, until hot. Add your toppings and you’re ready to eat!
Can you freeze lasagna soup?
Lasagna soup freezes well! While technically there’s nothing wrong with freezing it all mixed up (other than soggy noodles…), I prefer to freeze the different parts of the soup separately. Cooked pasta generally holds up to the freezing/thawing process better with no sauce or broth on it, so place any cooled, cooked noodles in a ziplock freezer bag. You can put parchment paper between layers if you’re worried about them sticking. The soup, ricotta mixture, and even the mozzarella can all be frozen in their own separate freezer ziplock bag. Make sure with each bag to squeeze out as much air as possible, seal, and then place it in the freezer. The bags will be good there for about 2-3 months.
To thaw, place all the bags in the refrigerator overnight or on the counter for a few hours. If you are reheating a large portion, add the soup to a pot and cook over medium heat until hot, then pour it over noodles in a bowl. For an individual portion, add soup and noodles to a bowl and cook in the microwave for 2-3 minutes, stirring every minute. Add as much ricotta and mozzarella as you like, and you’re all set.
Nutrition
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!