Are you a fan of a succulent lasagna? Well, this lasagna soup is a Gravy lovers heaven!
It’s a simpler form of lasagna, all cooked in one pan and topped off with lots of cheese.
It freezes really well so I wrote this as Recipe for large quantities – so you can have some dinner and freeze the rest for another night.
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I’m a bit of a fan of sloppy lasagna.
Maybe I just got used to it – because most of the time my lasagna spreads out on the plate as soon as I serve it!
I want the look of a perfectly cut piece of lasagna, but I always tend to add more liquid because I want the taste of a cheesy, juicy version!
I can’t have it both ways, so if you’re craving that extra sassy version, I’d totally go for lasagna soup — it’s sassy and gooey and it is allegedly look like this.
(…but if you want the regular version – here’s mine Homemade lasagna recipe)
📋 What do we need for Lasagna Soup?
📺 Check out how to do it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP If you’re freezing portions of this, scoop out portions before adding the cheese ⬇️ – and then add the cheese right before serving.
Of course, there’s no béchamel/white sauce in this soup – that would mean messing up another pan!
The addition of some double cream is used instead for a hint of that creamy flavor.
Serve with parsley and black pepper and shredded cheese for a hearty and easy dinner everyone will love!
🍽️ What to serve with it
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One Pot Lasagna Soup
One Skillet Lasagna Soup – all the flavor of lasagna but so much easier!
INSTRUCTIONS
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Heat the oil in a large Dutch oven/casserole dish over medium-high heat.
2 tbsp olive oil
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Add the onions and cook, stirring frequently, until tender, 5 minutes.
2 medium onions
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Add the chopped peppers and garlic and cook for another minute, stirring frequently.
1 red pepper, 4 cloves of garlic
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Add the ground beef, salt and pepper and cook until browned – stirring frequently and breaking up large chunks as you go.
900 g minced beef, ½ tsp salt, ½ tsp pepper
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Add the mushrooms, stir, then add the red wine and let steep for 3-4 minutes.
10 small mushrooms, 120 ml (½ cup) red wine (optional)
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Add the broth, canned tomatoes, tomato puree, sugar, oregano, and thyme. Stir and bring to a boil.
1 liter (4 cups + 2 tbsp) beef broth, 2 x 400g (2 x 14 oz) cans finely chopped tomatoes, 2 tablespoons tomato puree, 1 tsp sugar, 1 tbsp dried oregano, 1 tbsp dried thyme
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Once boiling bring to a simmer and add half of the lasagne sheets, stir and then add the other half. Try to separate the lasagne sheets a bit in the pan so they don’t stick together.
8 dried lasagne sheets
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Simmer uncovered for 20-25 minutes until the lasagne sheets are done. Stir a few times during cooking and separate any lasagne sheets that may have stuck together.
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Stir in the cream, then turn off the heat.
60 ml (4 tbsp) double (heavy) cream
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Stir into the spinach, then sprinkle over the cheddar, parmesan, and parsley before serving.
100 g fresh baby spinach, 100g (1 packed cup) grated mature cheddar cheese, 50 g (½ cup) grated parmesan, 2 tbsp chopped fresh parsley
✎ Notes
Yes, you can make this recipe ahead of time and then chill, cover and refrigerate for 2-3 days.
During this time, the pasta will absorb more liquid, making the pasta softer and containing less liquid.
Heat the soup in a skillet (or in bowls in the microwave), stirring frequently, until piping hot.
You can add more water or broth to thin the consistency while reheating.
I recommend adding the cheese just before serving.
Can it be frozen?
Leftover soups can be refrigerated, covered, and frozen.
If you’re going to freeze I’d recommend removing the portions you plan to freeze before adding the cheese (don’t worry if you’re freezing leftovers and there’s cheese on them – it’s just nicer to add the cheese just before the serving).
Thaw the soup in the refrigerator overnight, then heat in a skillet (or in bowls in the microwave), stirring frequently, until hot.
During this time, the pasta will absorb more liquid, making the pasta softer and containing less liquid.
You can add more water or broth to thin the consistency while reheating.
Can I use fresh lasagne sheets?
Yes, you can use fresh lasagna, but fresh lasagna absorbs less liquid and takes less time to cook.
I would recommend using it half of the stock. Let the soup simmer for 10 minutes after adding the broth, canned tomatoes, and herbs (but before adding the fresh lasagne sheets). Then add the chopped/shredded fresh lasagna sheets and cook until the noodles are tender, 5-6 minutes.
Nutritional information is for one serving (this recipe serves 8 people)
Nourishment
Calories: 477kcalCarbohydrates: 29GProtein: 34GFat: 24GSaturated Fatty Acids: 10GPolyunsaturated fat: 1GMonounsaturated fatty acids: 10GTrans fats: 1GCholesterol: 98mgSodium: 1044mgPotassium: 911mgFiber: 4GSugar: 7GVitamin A: 2176ieVitamin C: 37mgCalcium: 264mgIron: 6mg
This post was first published in June 2016. Updated February 2023 with new photos, videos and some recipe adjustments.
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