Amazing Lasagna Soup: Warm Hug

Okay, so you’ve probably seen it all over your feed – this “viral lasagna soup”! And honestly? It’s gone viral for a *really* good reason. It takes all that amazing flavor from a classic lasagna, that cozy, soul-warming goodness, and puts it right into a hearty, super easy soup. Think of it as deconstructed lasagna, but in the most comforting bowl you can imagine. For me, this is what cooking is all about – taking something complex and making it totally doable, something that just makes you happy and brings everyone around the table. This lasagna soup recipe delivers exactly that, and I can’t wait for you to try it!

Why You’ll Love This Lasagna Soup Recipe

Seriously, this recipe is a game-changer for so many reasons. You’re going to be obsessed!

• It’s a One-Pot Wonder: Cleanup is a breeze! Everything simmers together in a single pot.
• Weeknight Warrior: Most of the magic happens in under 30 minutes, perfect for those busy evenings.
• Major Comfort Food Vibes: It’s like a warm hug in a bowl, hitting all those classic lasagna notes.
• Super Easy to Make: No fancy techniques needed. If you can brown some meat and open a can, you’ve got this!
• Deliciously Deconstructed: You get all the yummy tastes of lasagna without all the layering fuss.
• Crowd-Pleaser Guaranteed: Whether it’s picky eaters or dinner guests, this soup always wins hearts.

Ingredients for the Ultimate Lasagna Soup

Okay, let’s talk about what makes this lasagna soup recipe so darn good. It all starts with the basics, and thankfully, they’re all super common things you probably have or can grab easily. We’re talking about good old Italian sausage and ground beef – they give us that amazing depth of flavor. Then, you’ll want a big onion, finely chopped, and about four cloves of garlic because, hello, garlic is life! For the tomato base, we’re using two big cans of crushed tomatoes, plus a can of tomato sauce, and some beef broth to get it all simmering nicely. Don’t forget the magical dried basil and oregano, a little salt and pepper, and if you like a tiny kick, a pinch of red pepper flakes. Oh, and for that dreamy creaminess? We’ll add heavy cream and some Parmesan cheese. The pasta? Just grab about 12 lasagna noodles and break ‘em into bite-sized pieces before they go in.

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How to Prepare This Easy Lasagna Soup

Honestly, making this lasagna soup is ridiculously simple. It’s that kind of recipe where you feel like a total kitchen pro without even trying. Let’s get cooking!

First things first, grab your biggest pot or a nice Dutch oven. We’re going to brown up about a pound of Italian sausage and a pound of ground beef right in there. Give it a good stir and cook it until it’s all nicely browned. Then, drain off any extra grease – nobody wants a greasy soup, right? Now, toss in your chopped onion and let it cook down until it’s nice and soft, maybe about 5 minutes. Then, add your minced garlic and cook it for just another minute until it smells amazing. Be careful not to burn the garlic!

Next up is the tomato party! Pour in your two big cans of crushed tomatoes, the beef broth, and the tomato sauce. Give it a good stir to scrape up any yummy bits stuck to the bottom of the pot. Now for the seasonings: dried basil, dried oregano, salt, pepper, and if you’re feeling a little feisty, toss in that red pepper flake. Bring the whole thing to a gentle simmer, then turn the heat down low, pop a lid on, and let it just bubble away for at least 20 minutes. This is where all those flavors really start to get to know each other and become friends.

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Once it’s simmered for a bit, stir in that lovely heavy cream and the grated Parmesan cheese until it’s all smooth and creamy. Oh, it already smells incredible! The final step is adding the pasta. Break up your lasagna noodles into pieces that’ll fit nicely in a spoon – I usually break them into maybe thirds or quarters. Stir them into the soup and let them cook according to the package directions. Usually, it’s about 10-12 minutes, but just make sure they’re al dente, meaning they’re cooked but still have a little bite. Give it a stir now and then so they don’t stick together. And that’s it! Ladle it into bowls, top with some shredded mozzarella and a sprinkle of fresh parsley, and bam! Dinner is served.

Tips for Perfect Lasagna Soup Every Time

Okay, so you’ve got the recipe, you’re ready to go, but sometimes a few little tricks make all the difference, right? I want this lasagna soup to be absolutely perfect for you! Here are a few things I’ve learned that really help:

Use Good Quality Italian Sausage: Seriously, this makes a bigger difference than you’d think! Whether you like mild or hot, a good quality sausage already has those Italian herbs and spices built in, giving your soup a fantastic flavor base right from the start. It honestly saves you so much effort!

Don’t Overcook Those Noodles: Those beautiful lasagna noodles soak up liquid super fast. Cook them just until they’re al dente – tender but still with a slight bite. Nobody wants mushy pasta in their soup! They’ll continue to soften a bit in the hot broth, so pulling them out right on time is key.

Taste and Adjust Seasoning: This is a rule for everything, but especially soups! Before you add the cream and cheese, give your broth a taste. Does it need a little more salt? A pinch more oregano? Maybe another whisper of red pepper flakes? This is your chance to make it taste exactly how *you* love it.

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Variations for Your Lasagna Soup

Okay, so this lasagna soup is amazing as is, but you know me – I love playing around in the kitchen! It’s so easy to tweak this recipe to make it totally your own. Feeling a little adventurous? Let’s jazz it up!

Spice it Up (or Down!): If you love a little heat, definitely don’t shy away from those red pepper flakes! You could even add some diced jalapeño right along with the onion for an extra kick. Or, if you prefer things milder, just skip the red pepper flakes entirely. Easy peasy!

Veggie Power: Want to sneak in more veggies? Try adding sautéed mushrooms or shredded zucchini along with the onions. Some spinach wilted in right at the end is delicious too! It’s a great way to get more goodness into this comforting bowl.

Make it Dairy-Free: Absolutely! For a dairy-free version, just swap out the heavy cream for full-fat coconut milk. You’ll get that same creamy texture without the dairy. And skip the Parmesan and mozzarella, or use your favorite dairy-free cheese alternatives.

Leaner Protein Option: Not a fan of sausage or ground beef? You could totally use ground turkey or even shredded chicken for a lighter take. Just make sure to season it well since it might not have as much built-in flavor as Italian sausage.

Serving and Storing Your Lasagna Soup

One of my favorite things about this lasagna soup is how perfect it is right out of the pot. I love ladling it into big, cozy bowls and topping it off with some shredded mozzarella cheese – let it get all melty for a second! A little sprinkle of fresh parsley or basil on top adds a nice pop of color and freshness too. If you happen to have any extra, which I doubt!, it stores like a dream. Just let it cool down completely, then pop it into an airtight container in the fridge. It’ll keep for about 3-4 days. When you’re ready to reheat, gentle is key. I usually warm it up on the stovetop over medium-low heat, stirring often, until it’s nice and hot. You might need to add a splash more broth or water if it’s thickened up a bit too much.

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Nutritional Information Estimate

So, you’re probably wondering about the nutritional side of this delicious lasagna soup. While every kitchen and ingredient can vary a bit, here’s a general idea of what you’re looking at per serving (about 1.5 cups): We’re typically looking at around 550 calories, with about 35g of fat (around 18g of that being saturated, thanks to that yummy cheese and meat!), 28g of protein, and roughly 30g of carbohydrates. This is just an estimate, of course, folks! It really depends on the brands you pick and exactly how you make it, but it’s nice to have a ballpark figure!

Share Your Lasagna Soup Creation!

Okay, now it’s YOUR turn! I get so much joy from hearing about your cooking adventures. If you make this amazing lasagna soup, please, please, *please* leave a comment below and let me know how it turned out! Did you tweak it a little? How did your family like it? And if you snap any photos, tag me on social media – I absolutely love seeing your creations come to life!

Viral Lasagna Soup

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Enjoy the comforting flavors of lasagna in a hearty, easy-to-make soup. This one-pot recipe is perfect for a weeknight meal and brings a popular viral dish to your table.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound Italian sausage
• 1 pound ground beef
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 (28 ounce) cans crushed tomatoes
• 4 cups beef broth
• 1 (15 ounce) can tomato sauce
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 12 lasagna noodles, broken into pieces
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot or Dutch oven, cook Italian sausage and ground beef over medium heat until browned. Drain excess fat.
2. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
3. Pour in crushed tomatoes, beef broth, and tomato sauce. Stir in basil, oregano, salt, pepper, and red pepper flakes (if using). Bring to a simmer.
4. Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
5. Stir in heavy cream and Parmesan cheese until well combined.
6. Add the broken lasagna noodles to the pot. Cook according to package directions, usually about 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
7. Ladle soup into bowls. Top with shredded mozzarella cheese and fresh parsley.

Notes

• For a dairy-free version, substitute the heavy cream with full-fat coconut milk and omit the Parmesan and mozzarella cheeses, or use dairy-free alternatives.
• You can make this soup in an Instant Pot by browning the meats and sautéing the aromatics, then adding the liquids and seasonings. Cook on high pressure for 5 minutes, then natural release for 5 minutes. Stir in cream and cheese, then add noodles and cook on high pressure for 1 minute with a quick release.
• For a slow cooker version, brown the meats and sauté aromatics separately, then add everything except the cream, cheese, and noodles to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and cheese, then add noodles and cook on high for 20-30 minutes until noodles are tender.

Nutrition

• Serving Size: 1.5 cups
• Calories: 550
• Sugar: 12g
• Sodium: 1200mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 17g
• Trans Fat: 1g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 110mg