Jump to Recipe
Fall has truly made its way to Ohio, as evidenced by the steadily dropping temperatures and multi-colored leaves that are currently plastered to my car, courtesy of an unrelenting drizzle of rain. Days like this cry out for a comforting hot bowl of soup, especially when the scheduled soccer practices carry on as usual, despite the soggy conditions.
Disclosure: Sponsored by Prego®. All opinions are my own.
We have a number of go-tosoup recipes, but surprisingly, I’ve yet to share one of my favorites with you — this relatively quick and easy lasagna soup recipe!
I know you’re thinking, “lasagna soup?!” Yeeesssss!!! It has all of the flavor of a slow-baked Sunday dinner lasagna wrapped up in a delicious soup that totally satisfies my weeknight dinner requirement of stove-to-table in 45 minutes or less.
This incredible feat is made possible, in part, byPrego®Traditional Pasta Sauce. It’s the perfect starter for my lasagna soup, eliminating a myriad of seasoningsI would need to measure and add otherwise. I do still add in some moreItalian seasoning for extra flavor, but that’s simple enough. Right?
BeforeI add thePrego sauce, though,I start by sautéing some onions and green peppers in olive oil. ThenI add some ground hamburger, browning and breaking it up into bite-size pieces as it cooks. FinallyI press ina few cloves of garlic, giving it all a quick stir.
Now it’s time for thePrego, along with some unsalted beef stock, petite diced tomatoes and the aforementioned Italian Seasoning.
While this mixture is cooking,I put a large pot of salted water on to boil for the lasagna noodles. I break the noodles up into bite-sized pieces, and cook them according to the package’s directions, reserving a cup of the pasta water before draining them. This water gets stirred into the soup, along with the cooked noodles, for more flavor and a little thickening power.
Finally I adjust the salt and pepper to taste and ladle it out into serving bowls — BIG bowls, mind you — because my kids are seriously crazy for this soup. It’s a good thing this recipe makes a generous amount!
If you’re really in a pinch for time, this lasagna soup is amazing served with a sprinkle of shredded mozzarella cheese. But if you have a few extra minutes, take the time to mix up this creamy ricotta topping that elevates thisquick and easy soup to out-of-this-world status. Simply make a mixture of ricotta cheese, grated Parmesan cheese, salt and a little fresh chopped parsley – I seriously can’t recommend it enough.
Or if youreallywant to get a little crazy, top your lasagna soup with both mozzarellaandthe ricotta topping. I won’t judge— promise!
Weeknight Lasagna Soup Recipe
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the lasagna soup:
- 1 tablespoon olive oil
- 1 cup chopped green pepper
- 1 cup chopped onion
- 1-lb. ground beef
- 3 cloves garlic, pressed
- 1 (24-oz.) jar Prego Traditional Pasta Sauce
- 2 (14.5-oz.) cans petite diced tomatoes
- 2 cups unsalted beef stock
- 1 tablespoon Italian seasoning
- 12-oz. of lasagna noodles, broken into bite-sized pieces
- 1 cup of reserved pasta water
- Salt and pepper, to taste
- Mozzarella cheese (optional)
For the ricotta topping (optional):
- 1 (15-oz.) container ricotta cheese
- 1 cup grated Parmesan cheese
- 2 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onions and green pepper just until starting to soften. Add ground beef, and cook through, breaking it into small pieces. Press garlic cloves into the meat mixture, and stir them in, cooking just until fragrant, about one minute.
- Pour the Prego Traditional Pasta Sauce into the meat mixture, along with the petite diced tomatoes, beef stock, and Italian seasoning. Bring to a boil, and then turn down to a simmer for 15-20 minutes.
- While the soup is simmering, bring a large pot of salted water to a boil. Add broken lasagna noodles, and cook according to the package directions. When done cooking, reserve one cup of the pasta water before draining.
- Stir the cooked lasagna noodles and pasta water into the soup. Season with salt and pepper to taste.
- Serve topped with mozzarella cheese or ricotta topping (or both). To make the ricotta topping, stir together the ricotta cheese, Parmesan cheese, fresh parsley and salt. Dollop on top of the lasagna soup, as desired.
Recommended Products
As an Amazon.com Services LLC Associates and member of other affiliate programs, I earn from qualifying purchases.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag it @unsophisticook and hashtag it #unsophisticook!
More Easy Soup Recipes To Try
If you like this ham and beans recipe, you might also enjoy these other delicious soup recipes:
- Creamy Tuscan White Bean Soup
- Instant Pot Turkey Chili
- Easy Baked Potato Soup
- Copycat First Watch Tomato Basil Soup
- Zuppa Toscana (Olive Garden Copycat)
Did you make this recipe?
Tag @unsophisticook on Instagram and hashtag it #unsophisticook.
FAQs
Cornstarch is cheap and widely available at most grocery stores with the flours and baking products. To use cornstarch as a thickening agent for lasagna sauce, add it in a slurry to the sauce as it simmers. A slurry consists of equal parts cornstarch and cold liquid.
Why is my ricotta cheese watery in lasagna? ›
Ricotta cheese, with its creamy texture and mild flavor, is a quintessential ingredient in many lasagna recipes. However, it can also introduce excess moisture if not handled properly. To avoid a runny mess, it's crucial to pat dry the ricotta before incorporating it into your lasagna.
Does fresh mozzarella make lasagna watery? ›
Most people use low-moisture mozzarella in lasagna, and I am no exception. Fresh mozzarella tastes phenomenal in lasagna; however, the extra moisture will make the lasagna a bit watery. Sometimes I'll use bagged, shredded mozz in the layers but then will splurge for the good stuff on top.
What is the origin of lasagna soup? ›
While the exact origin of lasagna soup is unclear, it is believed to have originated in the United States, likely as a creative adaptation of the popular pasta dish. Italy, known for its love of pasta, specifically lasagna, inspired the creation of lasagna soup.
How do I stop my lasagne from being sloppy? ›
Use dry lasagne, and don't pre-cook it. Stick an egg yolk in the bechamel, it'll firm up without being too set. Make it, cook it, cool it, refrigerate it, reheat and eat the next day.
How to make lasagna firmer? ›
The lasagna can (and should) rest before eating.
Yes it's tempting to cut into the lasagna right when you pull it from the oven, but let it rest on a cooling rack for at least 15 minutes. This will help firm up all the layers and make it much easier to slice a square.
What does adding egg to ricotta for lasagna do? ›
For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.
What makes homemade lasagna watery? ›
The sauce could be too watery. The noodles can be holding on to water. The vegetables are releasing excess moisture. If you are using ricotta be careful of the moisture it can add.
Is it better to use shredded or sliced mozzarella for lasagna? ›
You will also want to drain your meat of any excess grease after cooking. Mozzarella. I prefer shredded mozzarella cheese over fresh mozzarella balls because I find them too watery for lasagna. I also prefer shredded mozzarella cheese over sliced because its so much easier to evenly distribute.
Can you put too much sauce in lasagna? ›
The number one reason lasagna turns out soupy is, quite simply, too much sauce. There is such a thing as too much of a good thing, and this is it.
When it comes to baking your lasagna, timing is everything. It's important to resist the urge to leave it in the oven for too long, as this can cause it to dry out. Instead, aim to slightly undercook it and then let it rest for about thirty minutes before digging in.
What ethnicity is lasagna? ›
lasagna, pasta dish of Italian origin, made with broad often ruffled noodles and a tomato or white sauce. Lasagna, in the singular, is a southern Italian variation of what northern Italians call lasagne, in the plural.
Can you boil no-boil lasagna noodles? ›
Yes, you can absolutely boil your lasagna noodles – even the oven-ready type. I prefer to par-boil (partially boil) oven-ready dried noodles for lasagna for 3-5 minutes before they become “al dente”. Al dente is an Italian term that literally means 'to the tooth'.
Why is lasagna green in Italy? ›
In all cases, the lasagna is oven-baked 'al forno'. An interesting fact that most people out of Italy are not aware of is that the traditional form of the Emilia-Romagna baked lasagna is made with a green sheets of pasta that incorporates spinach in the recipe.
How do you fix lasagna that is too dry? ›
My Crockpot lasagna is too dry and doesn't have much flavor. Any way to fix it? You can add more tomato sauce or wet ingredients, and salt, and pepper to add moisture and flavor.
How do you keep the top layer of lasagna moist? ›
And finally, to avoid your lasagne drying out, cover the top with foil while it's baking, then remove it halfway through so that the top can brown nicely.
Why do you let lasagna sit after cooking? ›
When the lasagna is ready it is difficult to resist the temptation to immediately eat it, but be careful because even in this case you have to be a little patient. Wait for your lasagna to rest for about 20 minutes once it is baked, in this way it will not fall apart when cut.
Why is my baked spaghetti watery? ›
Why is my pasta bake watery? There are a couple of reasons why your pasta bake might be runny. Sauce that is thick at room temperature or from the fridge will thin out in the hot oven. It is better to have a thicker sauce at the beginning, so it will be the right consistency after cooking.
