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lasagna soup recipe

Insanely Good Lasagna Soup Recipe in 30 Mins

All the bold, cheesy flavors of classic lasagna—turned into a rich, comforting soup you can make in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 5 People
Calories: 450
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Brown the Meat: Add Italian sausage. Break apart with a wooden spoon and cook until browned. Drain excess fat if needed.
  3. Build the Base: Stir in tomato paste, oregano, and chili flakes. Cook for 2 minutes to caramelize the paste — this deepens flavor dramatically.
  4. Simmer the Soup: Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
  5. 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.
  6. Finish with Cream & Cheese: Stir in heavy cream, mozzarella, and Parmesan. Simmer 2 more minutes until melty and rich.
  7. 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.