Lasagna Soup

Yes, this is the third time I'm posting a lasagna recipe...

But in my defense, all three are very different! I mean, you have your traditional lasagna, your lasagna rolls when you're looking for something easier and fancier to plate and now I bring you lasagna soup!

 ...C'mon it's lasagna! And December! And it's a soup!

This is totally acceptable.

Not to mention it only includes placing a handful of ingredients into a pot, turning up the temperature and you're done! No boiling noodles and then trying to arrange them so that they fit into a baking dish. No sautéing, no layering, no work really. And you likely already have all of these ingredients in your kitchen. Have I helped solve the, "what's for dinner tonight?" question yet?

During Chanukah, with what seemed like a constant (amazing) amount of fried, heavy foods, we were looking for a lighter yet still hearty enough dinner option. This was ideal. It's a fantastic "comfort food" option and a lighter way to enjoy a favorite. The flavors blended seamlessly to create the perfect imitation of what you'd expect from a warm slice of lasagna. You can deconstruct your favorite lasagna recipe and fit it into the base of the soup as well, adapting it to include spices and vegetables particular to your taste. I hope to include elements from my Mom's traditional lasagna the next time I cook this - potentially ricotta and bread crumbs! This version is dairy, but the cheese can be eliminated in favor of adding seasoned ground beef! The possibilities are endless. I'd love to hear how you'd make this your own!

It takes very little prep work, although you should set aside just under an hour for actual total cooking time. It's a great option for a warm, winter meal after a long day or an innovative way to introduce a family favorite to a weekday.

Hope this brings a little extra warmth and ease to your winter menu!

Lasagna Soup  (Approximately 5 servings)
Adapted from The Country Cook

2 tsp minced garlic
1 tsp ground thyme
1 tsp seasoning salt
1/2 tsp salt
1 tbsp packed brown sugar
4 cups of water
4 tsp of pareve chicken soup mix
2 cups of zesty tomato sauce (*any tomato sauce will work, but I found this particular flavor of pasta sauce added a thicker consistency while boosting the flavor as well)
4 strips of uncooked lasagna noodles
2 cups of pasta (*whichever you'd like, I used fusilli)
3 cups of shredded mixed cheese (* I used a pizza blend)

In a large pot add water, pareve chicken soup mix, thyme, seasoning salt, salt and brown sugar. Stir.
Add tomato/ pasta sauce and stir well.
Bring to a boil.
Reduce heat, cover and allow to simmer for 20 minutes.
Take the strips of uncooked lasagna noodles and break into small pieces.
Add pieces to the pot as well as the 2 cups of pasta.
Simmer for another 10 to 15 minutes.
Ladle the soup into bowls.
Sprinkle cheese overtop.
Serve warm.


  1. You can post as many lasagna recipes as you want!!! This soup is so innovative and the cheese on top looks so darn good.

  2. What an interesting concept -- like with French Onion Soup with its cheesy-crispy top melting into the liquid. Love this!

  3. This one is totally different so it for sure doesn't count, I love the idea of turning it into a soup and I think it would be great with some spinach too.

  4. I love deconstructing recipes - this sounds like the perfect way to enjoy lasagna without all the work!

  5. what a great idea. I love that it's so easy to make and gives you the comfort of cheese and pasta.yum!

  6. All you had to say was "soup" and "December". In my book, it's a winner!

  7. I love it! Love lasagna, but sometimes it's too much work to make! This is perfect - thanks!

  8. I love this time saving twist on lasagna!

  9. What a creative way to eat lasagna. It looks delciious!

  10. I have a version of lasagna soup coming out in Binah in a few months, and the week I tested it we just couldn't get enough. I also love not having to cook the noodles first. Good stuff.

  11. I'm Italian and I have to admit... you are making more lasagnas than my mom!


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