Easy 30-Minute Lasagna Soup
Lasagna soup combines the traditional flavors of lasagna in a comforting, easy-to-make bowl. This recipe captures all the deliciousness of a classic lasagna but in soup form. It’s a comforting dish perfect for busy nights when you want something hearty without spending too much time in the kitchen.
Why Make This Recipe
This easy 30-minute lasagna soup is quick and simple, making it a great choice for weeknight dinners or lunch. It’s warm, cheesy, and full of rich flavors, satisfying family and friends alike. Plus, it’s a one-pot meal, so cleanup is a breeze!
How to Make Easy 30-Minute Lasagna Soup
Ingredients:
- Italian sausages
- Lasagna noodles
- Tomato sauce
- Heavy cream
- Onion
- Garlic
- Italian seasoning
- Ricotta cheese
- Mozzarella cheese
- Salt
- Pepper
- Fresh basil (for garnish)
Directions:
- In a large pot, cook the Italian sausages over medium heat until browned.
- Add chopped onion and minced garlic, and sauté until softened.
- Stir in the tomato sauce, heavy cream, and Italian seasoning.
- Break the lasagna noodles into pieces and add to the pot.
- Pour in enough water or chicken broth to cover the noodles, then bring to a boil.
- Lower the heat and simmer for about 20 minutes, or until the noodles are tender.
- Season with salt and pepper to taste.
- Serve in bowls topped with ricotta and mozzarella cheese, and garnish with fresh basil.
How to Serve Easy 30-Minute Lasagna Soup
Serve this soup hot, garnished with dollops of ricotta cheese, sprinkled mozzarella, and fresh basil on top. It pairs well with garlic bread or a simple green salad to complete the meal.
How to Store Easy 30-Minute Lasagna Soup
To store leftovers, let the soup cool completely, then transfer it to an airtight container and place it in the fridge. It will last for about 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Easy 30-Minute Lasagna Soup
- For extra flavor, try adding red pepper flakes for a little heat.
- You can use ground beef or turkey instead of Italian sausage if you prefer.
- Feel free to add vegetables, like spinach or zucchini, to enhance the nutritional value.
Variation
You can easily adapt this recipe to be vegetarian by replacing Italian sausage with plant-based sausage or using mushrooms for a meaty texture. Additionally, using gluten-free pasta makes it suitable for gluten-sensitive individuals.
FAQs
Can I use regular pasta instead of lasagna noodles?
Yes, you can use any short pasta you have on hand. Just adjust the cooking time accordingly.
What can I do if I don’t have heavy cream?
You can substitute it with half-and-half or a mixture of milk and butter for a lighter version.
Can I make this soup in advance?
Yes, you can make the soup ahead of time. Just store it in the fridge and reheat it when ready to serve.
Easy 30-Minute Lasagna Soup
Ingredients
Main Ingredients
- 1 lb Italian sausages Remove from casing for cooking.
- 8 oz Lasagna noodles Break into pieces.
- 2 cups Tomato sauce
- 1 cup Heavy cream Can substitute with half-and-half.
- 1 medium Onion Chopped.
- 2 cloves Garlic Minced.
- 1 tbsp Italian seasoning
- 1 cup Ricotta cheese For topping.
- 1 cup Mozzarella cheese Shredded, for topping.
- to taste Salt
- to taste Pepper
- for garnish Fresh basil
Instructions
Cooking
- In a large pot, cook the Italian sausages over medium heat until browned.
- Add chopped onion and minced garlic, and sauté until softened.
- Stir in the tomato sauce, heavy cream, and Italian seasoning.
- Break the lasagna noodles into pieces and add to the pot.
- Pour in enough water or chicken broth to cover the noodles, then bring to a boil.
- Lower the heat and simmer for about 20 minutes, or until the noodles are tender.
- Season with salt and pepper to taste.
- Serve in bowls topped with ricotta and mozzarella cheese, and garnish with fresh basil.