Best 9 Best Lasagna Soup Recipes

LASAGNA SOUP

Steps:

• Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
• Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
• Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
• Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
• Meanwhile, prepare lasagna noodles according to directions listed on package.
• In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
• Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.
• Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

LASAGNA SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes.
• Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
• Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.

LASAGNA SOUP

Steps:

• Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
• In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion,
• garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.
• Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . .
• And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain
• off at least half of the grease.
• Add the tomato paste . . .
• And stir to combine. Let the tomato paste cook for 1 minute.
• Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little
• bits.
• Add the tomatoes and their juice, crushing them with the spoon as you stir them in.
• Add the stock and stir it in . . .
• Then add the parsley.
• Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust
• the salt and pepper as needed.
• Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
• Pour in the cream and stir to combine.
• Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
• Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley,
• basil, salt, and pepper . . .
• And stir until combined.
• Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!

BEST LASAGNA SOUP

Steps:

• In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

LASAGNA SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
• Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
• Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
• Divide the soup among bowls. Top with ricotta and sliced basil.

HOMEMADE LASAGNA SOUP RECIPE BY TASTY

Steps:

• Heat olive oil in a large pot over medium heat. Add ground sausage and garlic. Break sausage into bite size pieces and cook until brown. Drain the sausage and put back into the pot.
• Add tomato paste into the pot and heat up the sausage and tomato paste until the paste is a dark red color. Add both cans of Italian style diced tomatoes and chicken broth.
• Add the bay leaves and and season as preferred
• Heat up soup until boiling and add rotini pasta. Reduced heat and let it simmer for 15-20 minutes until the pasta is tender. Turn off the heat.
• In a separate bowl, mix together the ricotta cheese, parmesan cheese as desired, and salt and pepper to your taste.
• Serve soup warm, topped with cheesy topping and shredded mozzarella cheese.

CLASSIC LASAGNA SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
• Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
• Add the lasagna noodles and cook until al dente according to package instructions.
• Ladle the lasagna soup into bowls and top with a dollop of ricotta.
• Enjoy!

SLOW-COOKER LASAGNA SOUP

Steps:

• In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker., Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours., Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil.

INSTANT POT® LASAGNA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onions and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute.
• Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine. Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.