Layered Comfort: The Surprising Charm of Lasagna Soup

Many think of lasagna as a hefty, layered casserole best served in slices. But what if you could capture that rich, cheesy flavor in a bowl that’s faster to make and easier to enjoy? Enter lasagna soup—an unexpected twist that transforms your favorite Italian flavors into a cozy, spoonable delight.

This dish came into my life during a hectic week when time was tight but craving comfort was high. It’s a perfect mashup of rustic, hearty broth with all the indulgent goodness of lasagna—minus the fuss. Every spoonful is like a warm hug with a burst of marinara, melting cheese, and tender noodles.

Lasagna Soup

Lasagna soup combines the hearty, cheesy flavors of traditional lasagna into a comforting, brothy soup. It features savory tomato broth, tender pasta, and melted cheese, creating a rich and satisfying final dish with a smooth, layered appearance. The dish is cooked through simmering and combined in a single pot for easy preparation.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil for sautéing
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 1 can (28 oz) crushed tomatoes unsalted or low-sodium preferred
• 4 cups chicken or vegetable broth
• 1 cup small pasta shells uncooked
• 1 cup mozzarella cheese shredded
• ½ cup Parmesan cheese grated
• 1 tablespoon basil fresh, chopped (optional)
• to taste salt and pepper for seasoning

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula

Method

 

1. Heat the olive oil in a large pot over medium heat, and once shimmering, add the chopped onion. Sauté, stirring frequently, until the onion becomes translucent and fragrant, about 5 minutes.
   1 tablespoon olive oil
2. Add the minced garlic to the pot and cook for about 30 seconds until it becomes aromatic, taking care not to burn it.
   1 tablespoon olive oil
3. Pour in the crushed tomatoes along with their juices, stirring to combine the ingredients and scrape up any bits stuck to the bottom for extra flavor.
   1 tablespoon olive oil
4. Slowly pour in the chicken or vegetable broth, stirring well to blend everything smoothly. Bring the mixture to a gentle boil.
   1 tablespoon olive oil
5. Add the uncooked small pasta shells to the boiling broth, stirring occasionally to prevent sticking. Reduce the heat to medium and simmer until the pasta is tender, about 10 minutes.
   1 tablespoon olive oil
6. Stir in the shredded mozzarella and grated Parmesan cheeses, allowing them to melt into the soup for a creamy, cheesy texture.
   1 tablespoon olive oil
7. Season the soup with salt and pepper to taste, then sprinkle with freshly chopped basil if using, and stir to combine all flavors.
   1 tablespoon olive oil
8. Simmer the soup for another 2-3 minutes until everything is heated through and the flavors meld together beautifully.
9. Serve hot in bowls, making sure each serving has a good mix of broth, pasta, and melted cheese for a hearty, satisfying meal.

Notes

You can add cooked ground beef or Italian sausage for extra protein. Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid breaking down the pasta.

Lasagna soup isn’t just a meal; it’s a quick escape to Italy’s kitchen, even on the busiest days. Its layers of flavor and texture make dinner both satisfying and surprisingly simple.

As the season turns cooler, this dish gains even more appeal. It’s a reminder that comfort food doesn’t have to be complicated—sometimes, it just needs to be cozy and nourishing. Enjoy every spoonful of this revival of a beloved classic.