Velvet Thick & Chunky Lasagna Soup: A Comfort Revolution

Imagine walking into your kitchen on a chilly evening and being greeted by the warm aroma of bubbling cheese, fragrant herbs, and steaming tomato broth. Lasagna Soup is not your typical bowl of comfort; it’s a hearty mashup that combines everything you love about lasagna in a single spoonful, but with the convenience of a quick soup. This recipe takes me back to my childhood Sunday dinners, where lasagna was the star, but now it comes in a cozy, bowl-friendly form.

The secret to this soup’s seductive richness lies in layered flavors—slow-simmered broth infused with garlic and basil, then topped with melty cheeses and al dente pasta. Each sip offers a delightful contrast of creamy gooeyness and bright tomato zest. Best of all, it’s a one-pot wonder, perfect for busy weeknights that call for comfort food with a minimal cleanup.

Lasagna Soup

Lasagna Soup combines the hearty flavors of traditional lasagna into a quick, comforting bowl of soup. It features a tomato-based broth infused with garlic and herbs, layered with melted cheese and al dente pasta, creating a creamy and flavorful dish with a rich, layered appearance.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil for sautéing
• 4 cloves garlic minced
• 1 can (28 oz) crushed tomatoes or tomato puree
• 4 cups chicken or vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 8 oz small pasta shells or tubes uncooked
• 1 cup ricotta cheese optional for creaminess
• 1 cup shredded mozzarella cheese for topping
• 1/4 cup grated Parmesan cheese optional for added flavor
• Salt and pepper to taste

Equipment

• Large stockpot
• Wooden spoon

Method

 

1. Heat olive oil in a large stockpot over medium heat and add minced garlic, sautéing until fragrant and just beginning to turn golden, about 30 seconds.
2. Pour in the crushed tomatoes and broth, stirring to combine. Add dried basil and oregano, then bring the mixture to a gentle simmer.
3. Add the uncooked pasta to the simmering broth, stirring occasionally to prevent sticking. Cook until the pasta is al dente, about 8-10 minutes.
4. Stir in the ricotta cheese gradually, mixing to incorporate it smoothly into the broth for added creaminess.
5. Drop in shredded mozzarella and Parmesan cheeses, stirring gently until melted and the soup develops a rich, gooey consistency.
6. Season with salt and pepper to taste, then let the soup simmer for another 2-3 minutes to combine flavors.
7. Serve the hot lasagna soup in bowls, garnished with extra mozzarella or Parmesan if desired, and enjoy its comforting, cheesy appeal.

Notes

For a vegetarian version, use vegetable broth and omit the cheese or replace with plant-based cheese alternatives.

Once you’ve tasted this lasagna soup, it’s hard to go back to traditional pasta. Its textures and flavors make it feel like a luxury dinner, even when you’re pressed for time. Plus, it’s endlessly customizable—add more cheese, spice it up, or toss in your favorite veggies for extra nourishment.

In season when the air turns crisp, this soup becomes a best-kept secret among family and friends. It transforms simple ingredients into a fulfilling, soul-warming meal. The way it combines familiarity and innovation makes each bowl a small celebration of comfort and creativity.