Insanely Good Lasagna Soup Recipe in 30 Mins
Introduction
Why This Recipe Works
Ingredients for Recipe
1 tbsp olive oil: For sautéing; enhances flavor depth
1 medium onion, finely chopped: Adds sweet-savory base
4 garlic cloves, minced: Never skip; builds aroma
1 lb Italian sausage (mild or spicy): Use bulk sausage or remove casing
2 tbsp tomato paste: Intensifies the tomato base
1 tsp dried oregano
½ tsp crushed red pepper flakes: Optional, for heat
1 can (15 oz) crushed tomatoes: Choose San Marzano for premium taste
4 cups chicken broth (low sodium): Or sub with beef broth for more depth
8–10 lasagna noodles, broken into 2-inch pieces: No-boil or regular
½ cup heavy cream: For richness (or use milk for lighter version)
1 cup shredded mozzarella cheese
½ cup grated Parmesan chees
Fresh basil or parsley for garnish
Salt & pepper to taste
Step-by-Step Instructions
- Sauté the Aromatics: In a heavy-bottomed pot, heat olive oil over medium. Add chopped onions and cook 3–4 mins until translucent. Stir in garlic and cook for 30 seconds — don’t let the garlic brown too much or it’ll turn bitter.
- Brown the Meat: Add Italian sausage. Break apart with a wooden spoon and cook until browned. Drain excess fat if needed.
- Build the Base: Stir in tomato paste, oregano, and chili flakes. Cook for 2 minutes to caramelize the paste — this deepens flavor dramatically.
- Simmer the Soup: Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the Noodles: Toss in broken lasagna noodles. Simmer uncovered for 8–10 mins, stirring occasionally to prevent sticking. Stop cooking when pasta is al dente; it will continue to cook slightly from residual heat.
- Finish with Cream & Cheese: Stir in heavy cream, mozzarella, and Parmesan. Simmer 2 more minutes until melty and rich.
- Taste & Adjust: Season with salt and pepper. Serve hot, garnished with fresh herbs and extra cheese if desired.
Chef’s Insight: Let the tomato paste caramelize—it unlocks deep, rich flavor.
Pro Tips & Common Mistakes to Avoid
Use quality sausage: Flavor starts here. Avoid bland, lean sausage.
Don’t overcook pasta: Nobody wants mush. Keep it firm.
Layer seasoning: Salt in stages, not just at the end.
Avoid watery broth: Use crushed tomatoes, not diced — keeps the soup rich.
No cream too early: Add cream at the end to avoid curdling.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Serve with crusty bread or a simple arugula salad. This soup packs around 450–500 calories per bowl. Store leftovers in the fridge for up to 4 days. To reheat, warm gently on the stove with a splash of broth or milk. It also freezes beautifully for up to 2 months — just undercook the pasta slightly if planning to freeze.
Insanely Good Lasagna Soup Recipe in 30 Mins
Ingredients
- 1 tbsp Olive oil
- 1 medium Onion,
- 4 cloves Garlic, minced
- 1 ib Italian sausage
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- ½ tsp Red pepper flakes
- 1 can Crushed tomatoes
- 4 cups Chicken broth
- 8 pieces Lasagna noodles
- ½ cup Heavy cream
- 1 cup Mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- For garnish Fresh basil or parsley
- To taste Salt & black pepper
Instructions
- Sauté the Aromatics: In a heavy-bottomed pot, heat olive oil over medium. Add chopped onions and cook 3–4 mins until translucent. Stir in garlic and cook for 30 seconds — don’t let the garlic brown too much or it’ll turn bitter.
- Brown the Meat: Add Italian sausage. Break apart with a wooden spoon and cook until browned. Drain excess fat if needed.
- Build the Base: Stir in tomato paste, oregano, and chili flakes. Cook for 2 minutes to caramelize the paste — this deepens flavor dramatically.
- Simmer the Soup: Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the Noodles: Toss in broken lasagna noodles. Simmer uncovered for 8–10 mins, stirring occasionally to prevent sticking. Stop cooking when pasta is al dente; it will continue to cook slightly from residual heat.
- Finish with Cream & Cheese: Stir in heavy cream, mozzarella, and Parmesan. Simmer 2 more minutes until melty and rich.
- Taste & Adjust: Season with salt and pepper. Serve hot, garnished with fresh herbs and extra cheese if desired.
Notes
- Start with Sizzle, Not a Simmer: Browning the sausage isn’t just step one—it’s where depth begins. Let it sear undisturbed to develop those flavorful golden bits at the bottom (fond), which later enrich the entire broth.
- Slow Build, Big Impact: When sautéing onions and garlic, take your time. Rushing this step can leave your base sharp instead of savory. Cook them gently until translucent—this subtle sweetness forms the heart of your soup.
- Broth Is Your Canvas—Paint Wisely: Don’t treat broth like background noise. Layer in concentrated tomato paste, the right herbs, and only then adjust seasoning. Over-salting too soon flattens the complexity you’ve worked to build.
- Pasta Placement Is Precision: Always cook pasta separately. Soup should hug the noodles, not swallow them. Adding uncooked pasta directly in the pot steals your broth and muddies the texture.
- Elevate Before You Serve: A final flourish makes all the difference—think torn basil, a drizzle of olive oil, or a shaving of Parmesan. These aren’t decorations; they balance the richness and add that chef’s kiss finish.
FAQs
This 30-minute Lasagna Soup is the soul-warming shortcut you didn’t know your dinner rotation needed. It’s cozy, hearty, and endlessly customizable. If you’re craving classic Italian comfort — without the baking pan — this is the soup to bookmark.
