lasagna soup recipe

Lasagna Soup: When You Crave Layers, But Dishes Make You Cry

Let’s face it, lasagna is the king of casseroles. It’s a glorious stack of cheesy, saucy goodness. But who has the time (or patience) to assemble a leaning tower of Pisa made of carbs these days? Enter lasagna soup, the hero for busy people and those who consider layering activities a form of advanced origami.

It is  perfect for busy schedules and those who prefer comfort food without the fuss. It’s hearty enough to be a main course, yet simple enough for a weeknight meal.

This recipe is faster than a speeding Garfield, easier than elementary school multiplication, and about to become your new best friend. Here’s what you’ll need:

• Ingredients:

  • 1 pound ground beef (or lentils/crumbled tofu for vegetarians/vegans)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 28-ounce can crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 6 lasagna noodles, broken into bite-sized pieces
  • 4 cups chicken broth (or vegetable broth for vegetarians/vegans)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup Parmesan cheese (optional)
  • Salt
  • Pepper

  Instructions:

  1. Brown the ground beef (or lentils/crumbled tofu) in a large pot over medium heat. Drain any excess fat.
  2. Add the chopped onion and garlic, letting them soften for about 5 minutes.
  3. Stir in the crushed tomatoes, Italian seasoning, a generous sprinkle of salt, and a good grind of pepper. Bring the mixture to a simmer and let it simmer for 10 minutes, letting the flavors meld.
  4. Break the lasagna noodles into bite-sized pieces and toss them into the pot with the chicken (or vegetable) broth.
  5. Bring the soup back to a simmer and cook until the noodles are tender, about 10-12 minutes.
  6. Now comes the cheesy climax! Stir in the shredded mozzarella cheese and most of the Parmesan cheese (save some for garnish). Heat it until the cheese is melted and beautifully bubbly.
  7. Serve piping hot in bowls, garnished with the remaining Parmesan for an extra touch of fancy (but totally optional).

  Tips:

  • Don’t have crushed tomatoes? Diced tomatoes work too, just crush them with your hands before adding them to the pot.
  • Want a thicker soup? Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the soup and cook until thickened.
  • Leftovers? No problem! Lasagna soup stores well in the refrigerator for up to 3 days.

There you have it! Lasagna soup, the champion of quick and comforting meals. Now go forth and conquer your cravings, you magnificent culinary warrior!