Can I make this soup gluten-free?

Absolutely! Simply substitute the regular lasagna noodles with gluten-free lasagna noodles or another gluten-free pasta shape. Just be aware that gluten-free pasta may cook more quickly, so check for doneness a few minutes earlier.

Can I make this soup gluten-free?

Absolutely! Simply substitute the regular lasagna noodles with gluten-free lasagna noodles or another gluten-free pasta shape. Just be aware that gluten-free pasta may cook more quickly, so check for doneness a few minutes earlier.

Why should I keep the cheese on top instead of stirring it in?

Keeping the cheese on top rather than stirring it in creates that distinctive lasagna experience where you get pockets of melty, creamy cheese. The contrast between the hot soup and the cool, creamy cheese mixture also enhances the overall flavor and texture experience.

Can I make this in a slow cooker?

Yes! Brown the sausage and sauté the onions and garlic first, then transfer everything except the noodles and cheese to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add broken lasagna noodles during the last 30-45 minutes of cooking. Prepare the cheese mixture separately and top just before serving.

Is there a way to make this soup less acidic?

If you find tomato-based soups too acidic, try adding 1/2 teaspoon of baking soda to neutralize some of the acid. Alternatively, a teaspoon of sugar can help balance the acidity. Adding a splash of cream at the end also helps mellow the acidity while adding richness.

Lasagna Soup Recipe

Description

A comforting and hearty twist on classic lasagna, this Lasagna Soup is a one-pot wonder that’s filled with robust flavors, tender lasagna noodles, and topped with creamy, cheesy goodness. Perfect for cozy evenings or family gatherings, this dish brings together all the flavors of lasagna without the hassle of layering!

Ingredients

Units Scale

Soup Base

1 pound Italian sausage
1 tablespoon olive oil
1 small onion, chopped
3 cloves minced garlic
4 cups beef broth
14.5 ounces crushed tomatoes
14.5 ounces petite diced tomatoes
2 teaspoons Italian seasoning
Salt and pepper, to taste

Pasta

9 lasagna sheets, broken into 1-inch pieces

Cheese Topping

1 cup mozzarella cheese, grated
1/2 cup ricotta cheese
1/4 cup Parmesan cheese, grated

Garnish

10 basil leaves, sliced

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Instructions

Cook the Sausage
In a large Dutch oven or pot, brown the Italian sausage over medium heat until fully cooked. Remove the sausage from the pan and drain the grease to reduce excess fat. Set the cooked sausage aside.
Sauté the Vegetables
Heat olive oil in the same pot, then add the onion. Cook until the onion becomes translucent. Add the minced garlic and cook for one more minute until fragrant and golden brown.
Simmer the Soup
Add the beef broth, crushed tomatoes, diced tomatoes, Italian seasoning, salt, and pepper to the pot. Stir the mixture and bring to a boil. Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer, cover the pot, and let cook for 13–15 minutes until the noodles are tender. Stir occasionally to avoid sticking.
Prepare the Cheese Mixture
In a small mixing bowl, combine mozzarella cheese, ricotta cheese, and Parmesan cheese. Mix until well combined and creamy.
Assemble and Serve
Ladle the hot soup into bowls. Add a generous dollop of the cheese mixture on top of each serving, and garnish with freshly sliced basil. Serve immediately and enjoy the rich, cheesy flavors!

Notes

Noodle Preparation Tip: Cook lasagna noodles separately if you plan on leftovers. This prevents the noodles from absorbing too much broth and becoming mushy when stored.
Cheese Serving Tip: Avoid stirring the cheese directly into the soup for optimal flavor. Leaving the cheese on top allows for better taste and presentation.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 7g
Sodium: 1120mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4
Protein: 27g
Cholesterol: 65mg