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The Best Lasagna Soup

Mention a Homemade Lasagna, and all I can think of are the beautiful layers and layers of pasta, slowly simmered homemade sauce, quality lean meats, creamy whole milk ricotta, fresh Italian herbs, and molten hot gooey cheeses piled high on my favorite plate. Now Mention Lasagna Soup and all I can think of is dang, that sounds deliciously hearty and warm on a chilly fall afternoon.

 

When I was a child, my grandmother Josie would make her fresh pasta. She always made tiny meatballs and then layered them between the sheets of fresh pasta and homemade sauce. I also wanted something to reflect one of my favorite childhood meals that we would patiently wait for while she assembled and then slowly baked in the oven.

 

 

 

Mention a Homemade Lasagna and all I can think of are the wonderful layers and layers of pasta, slowly simmered homemade sauce, quality lean meats, creamy whole milk ricotta, fresh Italian herbs, and molten hot gooey cheeses piled high on my favorite plate. Now Mention Lasagna Soup and all I can think of is dang that sounds deliciously hearty and warm on a chilly fall afternoon.Over the last few years, I have seen recipes for Lasagna Soup, but I wanted a recipe for Lasagna Soup that reflected my family recipe for Homemade Lasagna. I wanted something simmered for more than 10 minutes, heck I enjoyed “The Best Lasagna soup,” not something tossed together in 15-20 minutes. I’ve said it before, and nothing tastes better than a recipe slowly cooked with tender loving care, letting all the ingredients marry together to become a post of old-fashioned goodness.

 

There’s a fantastic fact about Lasagna that many may not know, Lasagna did not originate in Italy at all. Lasagna has been traced back by food historians to the Ancient Greek period. The name Lasagna, or “Lasagne” is derivates from the Greek word ‘Laganon’; the first known form of pasta. “Laganon” was not a traditional lasagna as we know it with traditional Italian ingredients, but it was made of layers of pasta and sauce. Technically,  Lasagna would get its name from the method in which it was made, not for the ingredients that were used.

 

 

 

 

 

Mention a Homemade Lasagna and all I can think of are the wonderful layers and layers of pasta, slowly simmered homemade sauce, quality lean meats, creamy whole milk ricotta, fresh Italian herbs, and molten hot gooey cheeses piled high on my favorite plate. Now Mention Lasagna Soup and all I can think of is dang that sounds deliciously hearty and warm on a chilly fall afternoon.Many countries and foodies live to debate who concocted the very first lasagna recipe. Italy claims they were the originators of this delicious recipe. Of course, Italians should be patted on the back for the perfection of the layers and layers of tasty goodness that make today’s modern form of Lasagna. Do you know that researchers in Britain found a historical cookbook with a Lasagna recipe that dates back to the 1390s?

 

I think that you’ll find all the traditional flavors of Lasagna are represented in one pot of hearty warm, welcoming soup when you make this recipe. It’s perfect for fall or winter days ahead. Serve the Lasagna Soup with a simple Italian salad and crusty bread for dinner, now watch the family melt into a Lasagna Soup bliss in front of your very eyes!

 

 

 

 

Ingredients needed for Lasagna Soup

  • One pound Lean ground beef
  • 1/4 cup Italian-style breadcrumbs
  • 1/4 cup grated Romano cheese
  • Three tablespoons chopped fresh parsley
  • One teaspoon dried basil
  • 1/4 teaspoon Garlic powder
  • One pinch Red pepper flakes
  • Kosher salt, to own taste
  • Fresh ground pepper, to own taste
  • Two tablespoons Evaporated milk
  • One large lightly beaten egg

 

Lasagna Soup Base

  • Two tablespoons Olive oil
  • One pound Italian sweet sausage links
  • One Large onion diced
  • One green bell pepper, finely diced
  • One stalk celery, finely diced
  • One Carrot, finely diced
  • Five cloves Garlic minced
  • One-28- ounce-can- Organic Crushed organic tomatoes
  • One-14- ounce-can Organic diced tomatoes
  • Five cups Vegetable stock
  • One splash Quality red wine optional
  • 1/2 cup fresh basil chopped divided by 2
  • One pinch a pinch of red pepper flakes optional
  • kosher salt to own taste
  • fresh ground pepper to own taste
  • Eight dry lasagna noodles broken into bite-sized pieces
  • 1/4 of cup warm heavy cream
  • Four- ounces of quality ricotta cheese topping
  • Romano cheese topping

 

 

Directions for meatballs

  1. In a medium bowl combine 1 pound lean ground beef, 1/4 of a cup of Italian-style breadcrumbs, 1/4 of a cup of grated Romano cheese, 3 tablespoons of chopped fresh parsley, 1 teaspoon of dried basil, 1/2 of a teaspoon dried oregano, 1/4 of a teaspoon of garlic powder, a pinch of red pepper flakes, Kosher salt, fresh ground pepper to own taste, 2 tablespoons of evaporated milk and 1 lightly beaten egg.
  2. Once the mixture is joined roll meat mixture into small meatballs, about a little less than 1 inch in size.
  3. Place the meatballs on a metal baking sheet and cook in a 350-degree oven until lightly browned about 20-22 minutes.
  4. Remove from the oven and place it on a heat-resistant area until ready to use.

 

 

 

Directions for Soup

  1. In a large Dutch Oven on medium heat add 2 tablespoons of olive oil, once heated add the Sweet Italian Sausage links, cook till lightly browned then remove and place on a clean cutting board to cool. Once cool slice into bite-size rounds.
  2. In the same Dutch Oven add diced onion, finely diced green bell pepper, diced red bell pepper, finely diced celery, finely diced carrots, and cook for about 5 minutes on medium heat before adding minced garlic to Dutch Oven, cook for another 2-3 minute until all veggies are softened.
  3. Next add crushed tomatoes, diced tomatoes, vegetable stock, a splash of red table wine, 1/4 of a cup of chopped fresh basil, chopped oregano, a pinch of the red pepper flake, kosher salt, and fresh ground pepper to own taste. Bring the soup base to a good simmer before adding the reserved meatballs and bite-sized sausage rounds. Reduce the heat to a low setting after adding the meatballs and sausage, cook for about 20 minutes.
  4. Once the soup has cooked on low for about 30 minutes, add the bite-sized lasagna noodles, and slowly add 1/4 of a cup of warm heavy cream, cook until the noodles are al dente.
  5. Remove the Lasagna Soup from the heat source, ladle into bowls and top with Ramano cheese, Ricotta cheese, and fresh basil.
  6. Serve with your favorite Italian bread or Garlic bread while still hot.

 

 

 

 

5 from 5 votes
Mention a Homemade Lasagna and all I can think of are the wonderful layers and layers of pasta, slowly simmered homemade sauce, quality lean meats, creamy whole milk ricotta, fresh Italian herbs, and molten hot gooey cheeses piled high on my favorite plate. Now Mention Lasagna Soup and all I can think of is dang that sounds deliciously hearty and warm on a chilly fall afternoon.
The Best Lasagna Soup
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
 

Mention a Homemade Lasagna and all I can think of are the wonderful layers and layers of pasta, slowly simmered homemade sauce, quality lean meats, creamy whole milk ricotta, fresh Italian herbs, and molten hot gooey cheeses piled high on my favorite plate.

Course: Soup
Cuisine: American, Italian
Keyword: Lasagna, Meatballs, ricotta, Soup
Servings: 8 People
Calories: 428 kcal
Author: hmccallum
Ingredients
Lasagna Soup Meatball recipe
  • 1 pound lean ground beef
  • ¼ cup Italian-style breadcrumbs
  • ¼ cup grated Romano cheese
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • ¼ teaspoon garlic powder
  • 1 pinch red pepper flakes
  • Kosher salt, to own taste
  • freshly ground pepper, to own taste
  • 2 tablespoons evaporated milk
  • 1 large lightly beaten egg
Lasagna Soup Base
  • 2 tablespoons Olive oil
  • 1 pound Italian sweet sausage links
  • 1 large onion diced
  • 1 green bell pepper, finely diced
  • 1 stalk celery, finely diced
  • 1 carrot, finely diced
  • 5 cloves garlic minced
  • 1-28- ounce-can- organic crushed organic tomatoes
  • 1-14- ounce-can organic diced tomatoes
  • 5 cups vegetable stock
  • 1 splash quality red wine optional
  • ½ cup fresh basil chopped divided by 2
  • 1 pinch a pinch of red pepper flakes optional
  • kosher salt to own taste
  • fresh ground pepper to own taste
  • 6-8 dry lasagna noodles broken into bite-sized pieces
  • ¼ cup warm heavy cream
  • 4- ounces ricotta cheese topping
  • Romano cheese topping
Instructions
Directions for meatballs
  1. In a medium bowl combine 1 pound lean ground beef, 1/4 of a cup of Italian-style breadcrumbs, 1/4 of a cup of grated Romano cheese, 3 tablespoons of chopped fresh parsley, 1 teaspoon of dried basil, 1/2 of a teaspoon dried oregano, 1/4 of a teaspoon of garlic powder, a pinch of red pepper flakes, Kosher salt, fresh ground pepper to own taste, 2 tablespoons of evaporated milk and 1 lightly beaten egg.
  2. Once the mixture is joined roll meat mixture into small meatballs, about a little less than 1 inch in size.
  3. Place the meatballs on a metal baking sheet and cook in a 350-degree oven until lightly browned about 20-22 minutes.
  4. Remove from the oven and place on a heat-resistant area till ready to use.
Directions for Soup
  1. In a large Dutch Oven on medium heat add 2 tablespoons of olive oil, once heated add the Sweet Italian Sausage links, cook till lightly browned then remove and place on a clean cutting board to cool. Once cool slice into bite-size rounds.
  2. In the same Dutch Oven add diced onion, finely diced green bell pepper, diced red bell pepper, finely diced celery, finely diced carrots and cook for about 5 minutes on medium heat before adding minced garlic to Dutch Oven, cook for another 2-3 minute till all veggies are softened.
  3. Next add crushed tomatoes, diced tomatoes, vegetable stock, a splash of red table wine, 1/4 of a cup of chopped fresh basil, chopped oregano, a pinch of the red pepper flake, kosher salt, and fresh ground pepper to own taste. Bring the soup base to a good simmer before adding the reserved meatballs and bite-sized sausage rounds. Reduce the heat to a low setting after adding the meatballs and sausage, cook for about 20 minutes.

  4. Once the soup has cooked on low for about 30 minutes, add the bite-sized lasagna noodles, and slowly add 1/4 of a cup of warm heavy cream, cook until the noodles are al dente.
  5. Remove the Lasagna Soup from the heat source, ladle into bowls and top with Ramano cheese, Ricotta cheese, and fresh basil.
  6. Serve with your favorite Italian bread or Garlic bread while still hot.

 

 

 

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10 Comments

  • Reply
    Nancy
    August 25, 2018 at 11:04 am

    I didn’t make the meatballs just fried up the meat and it turned out excellent. Next time I’m going to do them though. Do you think frozen meatballs would work?

    • Reply
      hmccallum
      September 28, 2020 at 2:26 pm

      Hi, Nancy, in a pinch you could use the frozen, however, usually, I find they are a little too large for the soup and a little overbearing.

  • Reply
    Jonathan Sanchez
    July 25, 2018 at 1:41 pm

    I’ve never had this kind of soup, I love lasagna but I never thought of making it a soup. Can you freeze this?

    • Reply
      Heidy McCallum
      July 25, 2018 at 1:45 pm

      Hi, Jonathan, I have frozen mine before but it didn’t seem to taste the same unfortunately.Maybe you will have better luck.

  • Reply
    Emily Jones
    July 25, 2018 at 1:38 pm

    This sounds really good. Do you have a recipe for stuffed pepper soup too?

    • Reply
      Heidy McCallum
      July 25, 2018 at 1:44 pm

      I do have a great recipe for stuffed pepper soup, I should blog it soon

  • Reply
    Tosha Marie
    July 25, 2018 at 12:25 pm

    I like how you actually made tiny meatballs instead of just browning beef and dumping it in the soup.

    • Reply
      Heidy McCallum
      July 25, 2018 at 12:47 pm

      Thank you, Tosha! They taste so good too. I enjoy the flavor better. It takes longer but well worth it.

  • Reply
    Debra C.
    January 31, 2017 at 10:05 am

    Soup is just the best food and your Lasagna Soup looks amazing!

    • Reply
      Heidy L. McCallum
      January 31, 2017 at 10:52 am

      Thank you, Debra, I adore soup especially when its chilly out!

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