Deconstructed Lasagna Soup: A Simple & Easy Recipe
Simple & Easy Deconstructed Lasagna Soup Recipe
Winter means cozy, hearty soup. This deconstructed lasagna soup recipe is a longtime favorite of mine especially because of the rich tomato broth and simple ingredients. It is ridiculously easy to make, and I swear it gets better the next day!
Every time I make a batch of this soup it disappears because it's like traditional lasagna in a soup bowl. Plus, it's one of those soup recipes that taste even better after a day or two - if it lasts that long in your house! I'm starting to dabble in more recipes, and it's fun sharing them.
The best part is. you can use boil needs or no boil lasagna noodles for this deconstructed lasagna recipe.
A family favorite slow cooker recipe
I am loving this soup, and it's one of my husband's favorite soups. I love to add fresh chopped basil and he always sprinkles chili red pepper flakes.
That's a Mateo must-have in almost every meal! Plus, this deconstructed lasagna soup is such an easy recipe.
Most recently I tried using sausage links instead of ground sausage and it worked just as well. Either meat sauce is delicious.
I originally found the recipe on Food Network, but have made it my own over the last few years. Oh My Veggies has a great vegetarian version of this soup and I love My Suburban Kitchen's recipes, too!
My Recommended Ingredient Alternatives for Lasagna Soup
There are so many iterations you can do of my favorite lasagna recipe.
Traditional Noodles vs. No Boil Noodles
One of my biggest tips is to buy the oven-ready lasagna noodles for this soup. You can add uncooked lasagna noodles right to the pot so the recipe takes less time.
Crazy, right? Dry pasta right into the soup. The only difference between oven-ready lasagna sheets and regular lasagna sheets is boiling the noodles.
If not, you can always cook the regular noodles and then boil pasta. If you cook the noodles, cook them al dente, and then add ice and olive oil so they don't stick together.
The recipe is fast (especially with boil lasagna sheets). Once you get the recipe bubbling over medium high heat, it's nearly done. I can get it from chop time to the dinner table in 30 minutes, which is one of the reasons why it's my favorite lasagna dish.
Most grocery stores carry the oven-ready noodles. Barilla is one of my go-to brands. They don't have the curly edges, but they are easy to work with!
Kinds of Cheese
There are lots of ways to make your cheese mixture for this recipe.
Mixing a few types of cheese like ricotta and the parmesan romano cheese also gives it this rich, creamy taste, but parmesan cheese works as well. Any type of italian gooey cheese is delicious with fresh italian spices sprinkled on top.
Plus, you reduce the heat to let it simmer for a while and the flavors (like tomato sauce) explode! It's not overly heavy, and it's a no-fuss recipe. You can opt to use ground beef or ground turkey, but I really prefer mild italian sausage.
Meat Mixture Choices
Ground beef doesn't fit a lasagna soup in my opinion. It's not as flavorful as mild italian sausage. I've played with the ingredients over time and tweaking the quantity of each ingredient doesn't change the recipe by much. It's first time cook approved for a cold winter night! When in doubt, add lots of cheese and italian herbs.
This soup is the ultimate comfort food meal. The Italian sausage, garlic, and oregano provide a savory and aromatic base that infuses the entire dish. If you don't have individual herbs on hand, you can always use italian seasoning.
The tomato paste sauce adds depth and complexity, making it taste like you've been simmering this soup for hours. And let's not forget the diced tomatoes, which contribute a burst of tomatoey goodness to each spoonful. If you don't have it on hand, you can always use a store-bought sauce, but I prefer to make my own.
Similar to homemade lasagna, you can store this easy soup in an airtight container for 3-4 days in the refrigerator or several months in the freezer.
Whether you choose to top it with a dollop of creamy ricotta cheese and a sprinkle of fresh basil or customize it with your favorite garnishes, this lasagna soup is a crowd-pleaser.
High Protein Lasagna Soup
Cottage cheese is always a great option to add protein. If you're trying to create a high protein lasagna soup, I'd recommend blending a half cup of cottage cheese with your ricotta. An even better recipe for a high protein lasagna though is this skillet lasagna recipe from the Protein Snack Queen. I make this recipe frequently, too!
Italian Sausage Deconstructed Lasagna Soup Recipe
This soup is the ultimate comfort food meal. The Italian sausage, garlic, and oregano provide a savory and aromatic base that infuses the entire dish with a delightful flavor profile.
The tomato paste adds depth and complexity, making it taste like you've been simmering this soup for hours. And let's not forget the diced tomatoes, which contribute a burst of tomatoey goodness to each spoonful.
Cooking this lasagna soup in a slow cooker allows all these flavors to meld together beautifully, and it's a real time-saver. You can simply toss the ingredients in, set it, and forget it until it's time to enjoy a comforting meal. Store this easy soup in an airtight container for 3-4 days in the refrigerator or several months in the freezer.
Whether you choose to top it with a dollop of creamy ricotta cheese and a sprinkle of fresh basil or customize it with your favorite garnishes, this lasagna soup is a crowd-pleaser. It's a versatile dish that you can make your own, just like I did over the years, adapting it to your family's tastes.
What is Deconstructed Lasagna?
Ever wished you could enjoy all the cheesy, meaty goodness of lasagna without the fuss of layering and baking? Well, my friend, you're in for a treat! This deconstructed lasagna soup is like lasagna's cooler, more laid-back cousin.
Think of it this way: we're taking all the stars of the show – the rich meat sauce, those tender noodles, creamy ricotta, and melty mozzarella – and bringing them together in a cozy bowl of soup. It's lasagna, but reimagined for those days when you crave comfort food without the extra work (because let's be honest, some days just call for simplicity!).
Why You'll Love This Deconstructed Version:
Quick & Easy: No more spending hours layering and baking. This soup comes together in a flash, perfect for those busy weeknights when you're juggling kids, work, and life in general.
Less Mess: Say goodbye to those mountains of dishes! This soup simplifies the cooking process, meaning less cleanup and more time to relax (or chase after those little ones!).
Perfect Portions: No more fighting over who gets the corner piece! This soup is easy to portion and serve, ensuring everyone gets their fair share of cheesy, meaty deliciousness.
So, if you're ready to ditch the lasagna pan and embrace a simpler, more convenient way to enjoy your favorite Italian flavors, grab a spoon and let's dive in!
Lasagna Soup Recipe Ingredients
A delicious lasagna soup with rich & creamy ricotta. If you love spice, you can substitute spicy sausage. This recipe has the comfort of lasagna with the coziness of a bowl of soup! And you can easily grab all ingredients from the grocery store.
8 oz oven ready lasagna noodles (about 10 noodles)
1 tbsp extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1/2 lb pound hot or sweet Italian sausage, links or ground
2 cloves minced garlic
1 tsp dried oregano
3 tbsp tomato paste
4 cups low sodium chicken broth
1 15oz can crushed tomatoes (diced tomatoes work, too!)
1/2 cup chopped fresh basil (save some for topping)
1/2 cup grated parmesan romano cheese
1/4 cup heavy whipping cream (can substitute with half & half )
1 small carton ricotta cheese
Shredded mozzarella cheese, optional topping
One Pot Lasagna Soup Recipe Instructions
Step One
Chop one onion, mince 2 cloves of garlic and slice sausage links if not using ground italian sausage.
Step Two
Heat 1 tbsp olive oil in dutch oven or deep pot. Add the onion and cook, stirring, until softened, about 4 minutes. Add the 1/2 pound sausage, 2 minced cloves garlic and 1 tsp oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the 3 tbsp tomato paste and cook, stirring, until darkened, about 2 minutes.
Step Three
Add the 4 cups chicken broth, 1-15oz can crushed tomatoes and 1 cup water; cover and bring to a simmer, about 5 minutes.
Step Four
Add 8oz (about 10) oven-ready lasagna noodles one at a time. Uncover and cook until slightly reduced, about 10 minutes. Check on the noodles every 2 minutes to ensure they're not sticking together.
Step Five
Stir in the basil, parmesan and heavy cream; simmer 2 more minutes.
Step Six
Divide the soup among bowls. Top with a dollop ricotta and sliced basil.
To add a final touch of flavor and creaminess to the soup, sprinkle a generous dollop of ricotta cheese with fresh parsley on top of each bowl. The creamy ricotta will melt slightly into the hot soup, creating a luscious texture and adding a hint of tanginess. For a pop of freshness, garnish each bowl with a few thinly sliced basil leaves. The vibrant green basil will not only add a beautiful touch to the presentation but also infuse the soup with its aromatic essence.
Grab a spoon and get ready for a flavor explosion! This lasagna soup isn't just a meal; it's a one-way ticket to a cozy Italian trattoria (without the plane ticket, of course!). Each spoonful is bursting with those classic lasagna flavors – think tender noodles, rich meat sauce, and melty mozzarella. But here's the kicker: that creamy ricotta adds a touch of luxury that'll make you say, "Mamma Mia!"
And because we like things easy around here (hello, busy moms!), this soup is a breeze to clean up, whether you whip it up on the stove or let your crock-pot do the work.
P.S. Need some meal-planning inspiration? Check out these amazing ladies: Sweet Tooth Sweet Life or Lakeshore Lady. And for more recipe deliciousness, you can't go wrong with Sweet Tooth Sweet Life or Lakeshore Lady! And for recipes, check out Natasha's Kitchen, Relish, or Saved By Grace.
The Best Lasagna Soup Recipe on the Stove or Crockpot
Ingredients
- 8 oz oven ready lasagna noodles (about 10 noodles)
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1/2 lb pound hot or sweet Italian sausage, links or ground
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 3 tbsp tomato paste
- 4 cups low sodium chicken broth
- 1 15oz can crushed tomatoes (diced tomatoes work, too!)
- 1/2 cup chopped fresh basil (save some for topping)
- 1/2 cup grated parmesan romano cheese
- 1/4 cup heavy whipping cream (can substitute with half & half )
- 1 small carton ricotta cheese
- Shredded mozzarella cheese, optional topping
Instructions
- Chop one onion, mince 2 cloves of garlic and slice sausage links if not using ground italian sausage.
- Heat 1 tbsp olive oil in dutch oven or deep pot. Add the onion and cook, stirring, until softened, about 4 minutes. Add the 1/2 pound sausage, 2 minced cloves garlic and 1 tsp oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the 3 tbsp tomato paste and cook, stirring, until darkened, about 2 minutes.
- Add the 4 cups chicken broth, 1-15oz can crushed tomatoes and 1 cup water; cover and bring to a simmer, about 5 minutes.
- Add 8oz (about 10) oven-ready lasagna noodles one at a time. Uncover and cook until slightly reduced, about 10 minutes. Check on the noodles every 2 minutes to ensure they're not sticking together.
- Stir in the basil, parmesan and heavy cream; simmer 2 more minutes.
- Divide the soup among bowls. Top with a dollop ricotta and sliced basil.
- Sprinkle a generous dollop of ricotta cheese on top of each bowl.
