This new star in town is quicker, simpler, and just as decadent as conventional lasagna. After influencers made this dinner staple a stovetop sensation, lasagna soup—a one-pot take on the traditional Italian casserole—has been trending on social media, garnering millions of views.
Lasagne soup blends the same flavours in a rich, brothy foundation, as opposed to meticulously arranging pasta, sauce, and cheese in a casserole dish. With more than 20,000 videos including the hashtag #lasagnasoup and endorsements from SZA and other celebs, it’s easy to say that this meal has earned its reputation. It’s the perfect combination of convenience and nostalgia, providing you with the substantial delight of lasagna without the time-consuming preparation.
With all the familiar components of lasagna—ground meat, marinara sauce, chewy pasta, and gooey cheese—but with a twist, lasagna soup is just what it sounds like: a hearty soup. In this version, everything is layered straight into a stock pot, eliminating the need for an oven.
The end product is a hot bowl of comfort food that’s ideal for cold evenings or any time you’re in the mood for Italian cuisine. Here’s the recipe if you wish to try this popular dish.
Ingredients needed
-
180 ml ricotta cheese
-
60 ml shredded mozzarella
-
2 Tbsp (30 ml) grated Parmesan cheese
-
1 ¼ tsp kosher salt, divided
-
2 Tbsp (30 ml) olive oil
-
1 cup (240 ml) chopped yellow onion
-
1 Tbsp (15 ml) tomato paste
-
¼ tsp crushed red pepper
-
1 can (828 ml) crushed tomatoes
-
4 cups (960 ml) chicken broth
-
2 cups (480 ml) water
-
1 Tbsp (15 ml) granulated sugar
-
8 lasagna noodles, broken into thirds
-
Store-bought pesto
-
Shaved Parmesan cheese
Process
In a small bowl, combine the ricotta, mozzarella, Parmesan, and ¼ teaspoon of salt and put aside. In a large pot, heat the olive oil over medium-high heat. Add the onion and simmer for about five minutes, or until it is tender.
Add the crushed red pepper, tomato paste, and garlic, and simmer for about two minutes, or until aromatic. Add water, sugar, chicken broth, crushed tomatoes, and the remaining salt. Bring to a boil.
Add the lasagna noodles and simmer for 8 to 10 minutes, stirring regularly, until the noodles are al dente. Season to taste. Spoon soup into bowls and garnish with shaved Parmesan, pesto, and dollops of the ricotta mixture.