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Lasagna Soup

Lasagna Soup combines the flavors of traditional lasagna—rich marinara, melted cheese, and savory meat—in a hearty, tomato-based soup. The dish is prepared by simmering ingredients together to create a thick, flavorful broth topped with gooey cheese, resulting in a comforting bowl with a slightly chunky, saucy texture and cheesy crust on top.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 pound ground beef or ground turkey
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 28 ounces crushed tomatoes canned
  • 4 cups chicken broth or water for thinner soup
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional for heat
  • 1 cup mozzarella cheese shredded
  • 1/4 cup parmesan cheese grated
  • fresh basil basil leaves chopped, for garnish
  • to taste salt and pepper

Equipment

  • Large pot
  • Stirring spoon

Method
 

  1. Heat a large pot over medium heat and add the olive oil. Once shimmering, add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
    1 tablespoon olive oil, 1 pound ground beef
  2. Add the chopped onion and cook until translucent and fragrant, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
    1 medium onion, 3 cloves garlic
  3. Pour in the crushed tomatoes and chicken broth, stirring to combine. Season with dried oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a gentle simmer.
    28 ounces crushed tomatoes, 4 cups chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes
  4. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and the broth to thicken slightly.
  5. Taste and adjust seasoning with additional salt, pepper, or herbs if needed. Stir in the shredded mozzarella and grated Parmesan cheese, allowing them to melt into the hot soup, creating a gooey, cheesy layer.
    1 cup mozzarella cheese, 1/4 cup parmesan cheese
  6. Once the cheese has melted and the soup is hot and bubbly, ladle it into bowls. Garnish each with freshly chopped basil for brightness and aroma.
    fresh basil basil leaves

Notes

For a richer flavor, let the soup sit for a few minutes after adding the cheese to allow the flavors to meld before serving. You can also sprinkle extra Parmesan on top for added cheesiness.