When the air turns cool, I love a warm bowl of Lasagna Soup. It’s cozy, creamy, and full of flavor. The mix of beef, noodles, and cheese makes every bite feel like a hug. I like to call it comfort in a bowl.
Sometimes, I crave other cozy dishes too, like Hot and Sour Soup or Chicken and Sausage Gumbo. But this Lasagna Soup always feels like home. The smell of garlic, herbs, and marinara brings that same joy every time.
The soup is rich but simple. Mozzarella, ricotta, and a few fresh herbs make it taste like real Italian food. You can make it in a pot, a slow cooker, or an Instant Pot. It always turns out great. Even kids and picky eaters love it.
I still remember the first time I made it. The smell reminded me of street food nights in Saigon, where I once enjoyed Bánh bột chiên and Bánh Mì Nachos. My kitchen was full of that same warmth. My family kept asking when dinner would be ready. When we finally sat down, it became an instant favorite.
You can make it your way. Use chicken instead of beef. Add red pepper flakes if you like a bit of heat. Toss in some spinach for a healthy touch. Just cook it slow and let the flavors blend.
I like to serve it with buttery garlic bread. The mix of soft soup and crisp bread is perfect. Every spoonful feels like home. Whether it’s a cold night or you just want something warm and easy, this soup brings pure comfort and joy. And if you want something cool to finish, try Sữa chua or a bite of Kimchi Fried Rice (with Egg!) next time. Even a small bowl of Cháo Trứng Bách Thảo makes a great side.
Why You’ll Love This Lasagna Soup
This Lasagna Soup is easy and fast. You only need one pot. No layers. No stress. Just toss in the ingredients and let them cook. Soon, you’ll have a warm bowl full of comfort.
I make this on busy nights. It saves time and still tastes rich and cozy. The noodles soak up a thick, beefy sauce. You’ll taste Parmesan, mozzarella, and ricotta in every bite. It’s creamy and full of flavor.
The best part is the seasoning. Soft onions, garlic, and red pepper flakes give it life. A splash of balsamic adds a deep, sweet taste. It smells amazing as it cooks.
It reminds me of Sunday dinners with my Nonna. Her food always had layers of flavor and love. This soup feels the same—simple, slow, and full of heart.
You can make it your way too. Try turkey or chicken sausage. Add some veggies if you like. Use any pasta you have at home. More cheese or less—it’s up to you. This recipe is easy, flexible, and made to make you smile.
The Secret Ingredient
My Vietnamese-American family added fish sauce to almost everything. Even to Chef Boyardee or canned ravioli.
It might sound strange, but it made those meals taste like home. That tiny splash brought comfort and memory to every bite. Now, when I make lasagna or a warm bowl of Lasagna Soup, I reach for that same bottle.
Fish sauce gives deep flavor. It’s salty, rich, and full of umami. Just like anchovy or liquid anchovy in Italian food. Some people say it doesn’t belong, but I think it does. It blends well with tomato sauce and adds a new layer of taste. If I skip it, the dish feels empty.
Cooking this soup reminds me of childhood dinners. We loved comfort food with a fun twist. My family didn’t follow food rules—we cooked what made us happy. I learned that fish sauce isn’t weird. It’s smart.
Now, when I cook pasta or soup, I trust my taste. I add fish sauce to homemade sauces, spaghetti, and this cozy Lasagna Soup. It connects me to my roots every time.
If you’ve never tried it, give it a go. Start small, taste, and see the magic. It might just change how you make pasta sauce forever.
Lasagna Soup Recipe Ingredients
To make tasty Lasagna Soup, you need the right mix of simple things. I’ve made this many times. Trust me, the balance of flavor makes it special.
- Olive oil – Start with a small drizzle. Sauté the onion and garlic until soft and golden. The smell is amazing.
- Ground beef – It makes the soup rich and hearty. You can mix in Italian sausage for more flavor. Or try chicken, pork, or turkey.
- Seasonings – Add dried parsley, oregano, red chili flakes, and Tony Chachere’s Creole Seasoning. These give it a nice spice. One time I skipped the chili flakes—big mistake!
- Tomato paste – It adds deep tomato flavor and makes the soup thick. It tastes like it has cooked all day.
- Marinara – I love Rao’s Marinara Sauce, but any red pasta sauce works. Use what you like.
- Chicken broth – It makes the base light but full of flavor. I like it better than beef broth.
- Fish sauce – Add a splash of Red Boat or Three Crabs Brand. It gives umami without a fishy taste. I was unsure at first, but now I never skip it.
- Heavy cream – This adds a smooth, rich touch. It makes each spoonful creamy and soft.
- Cheese blend – Use mozzarella and Parmesan. They melt together and make the soup cheesy and nutty.
- Lasagna pasta sheets – Break them into small pieces. Cook them right in the soup for that real lasagna feel.
- Basil and parsley – Fresh herbs add color and brighten the flavor. They balance the creamy broth.
This Lasagna Soup is warm, creamy, and full of comfort. My family always asks for seconds. And I always say, good food is best when shared.
How to Make Lasagna Soup
Making lasagna soup is a fantastic way to enjoy all the delicious flavors of classic lasagna in a single, comforting bowl. It’s simple, hearty, and always a hit with family and friends. I’ve made this countless times, and it’s always the perfect go-to dish for a cozy evening. Follow these steps, and you’ll have a delicious meal ready in no time!
Step 1: Prep the Ingredients
The key to making this recipe easy and smooth is prepping everything ahead of time. Chop your onions and garlic—don’t rush this step! I find that finely chopping the parsley gives a burst of freshness in every bite, so it’s worth the extra effort. Next, break your lasagna pasta sheets into small pieces.
It’s a simple thing, but it really helps everything cook evenly in the soup. I like to slice my basil thinly, but if you’re in the mood to impress, try chiffonade for a fancier touch! Once all your ingredients are ready, it makes the whole process feel like a breeze.
Trust me, I’ve done it both ways—prep ahead and it’s so much easier when you cook!
Step 2: Add Seasonings & Brown the Meat
Next, we get to the fun part—cooking the meat! In a large Dutch oven or pot, heat some oil over medium heat. Add your ground beef and cook until it’s browned.
This is where I personally like to pause and give it a little extra time for that rich flavor to develop.
Once the beef is browned, add your onions and garlic. Sauté them until they’re softened—this is the part that fills the house with that incredible aroma.
Now comes the secret to extra flavor: Stir in some oregano, chili flakes, and Tony Chachere’s Creole seasoning.
It’s a game-changer, trust me! On one of my first tries, I decided to add a bit of Caraway for a unique twist, and it made the soup even more comforting.
Add tomato paste to give it richness, and then you’re ready to move on to the next step.
Step 3: Make the Broth
After your meat is perfectly seasoned and browned, it’s time to build the broth. Pour in your broth—either beef broth or chicken broth works well—and bring it to a gentle simmer.
I always recommend letting the broth simmer for a few minutes so that all the flavors can come together. When I first made this recipe, I was surprised at how much the broth deepens in flavor after just a short simmer.
You can add a little tomato paste if you want a richer flavor profile. It’s a small step, but it makes a big difference! Let the broth continue to simmer for a few minutes, and the savory base will really start to develop.
Step 4: Cook the Pasta
Once the broth is bubbling and smells absolutely amazing, add in your broken lasagna pasta sheets.
This is when the magic happens! Let the soup simmer for about 15 minutes—during this time, the pasta will cook to al dente perfection, and you’ll notice the soup thickening up naturally.
I love watching this part because as the pasta cooks, it releases its starches into the broth, creating this wonderfully thick and hearty soup. If it gets a bit too thick for your liking, feel free to add some water or extra chicken broth to loosen it up.
I’ve had a few times where I wanted it to be a little more liquidy, so I just adjusted the consistency by adding more broth, and it worked perfectly.
You can play around with the thickness depending on your personal preference, and that’s the best part about this recipe—it’s super customizable!
Step 5: Finishing Touches
Once the pasta is cooked to your liking, it’s time for the magic to happen! Add in some mozzarella, parmesan, and a generous splash of heavy cream. Stir everything together until the cheeses melt and the soup becomes creamy and rich.
This is the moment when your kitchen starts to smell even more irresistible, and you can see the soup transforming into something luxurious.
I always taste it at this point to make sure everything is perfect. If it feels like it could use a little more flavor, I’ll adjust by adding a bit more basil or parsley. Sometimes, a pinch of salt is just the thing to bring everything together.
After it’s all perfectly combined, turn off the heat, and get ready to serve.
Step 6: Serve & Enjoy
Now, it’s time to dish up! Ladle the soup into bowls and top each one with a generous scoop of ricotta cheese.
The richness of the ricotta just takes it to the next level. I also love to add a sprinkle of fresh parsley on top for color and that final fresh touch.
The key to making this soup even better is to serve it warm—there’s something so comforting about eating it just out of the pot.
I’ve made this for family dinners, and every time, people are always asking for the recipe! You’ll savor every spoonful of this creamy, cheesy, and flavorful soup, and it’s perfect for cozy nights or whenever you need a warm, satisfying meal.
Leftovers & Reheating
If you have any leftovers, store them in a sealed container in the fridge for up to 3 days. I’ve always found that this soup actually tastes even better the next day as the flavors meld together more. Just keep in mind, the pasta will get a little softer the longer it sits in the broth.
It’s still delicious, though! If it thickens up too much, don’t worry—just add a little more chicken broth or water to bring it back to the right consistency. When reheating, I usually just pop it in the microwave for a quick fix, or you can heat it up on the stovetop if you have the time.
One thing I’ve learned from making this soup multiple times is to avoid reheating it more than once, since the pasta can get too mushy. Reheat only the amount you plan to eat, and you’ll get the best texture every time!
Why Use a Dutch Oven for Lasagna Soup
From my 7 years of cooking, I’ve found that a Dutch oven makes lasagna soup much easier. It’s deep, so everything fits well. You don’t have to worry about spills or tight space. The heavy ceramic keeps heat even, so your broth and noodles cook the same all the way through.
I also love how flexible it is. I use it for soup, bread, and stews. It works great for roasting too. My favorite is the Calphalon Dutch oven. It’s strong, simple to clean, and not too pricey. It cooks just as well as fancy ones like Staub or Le Creuset. For me, it’s a must-have tool for cozy meals like Lasagna Soup with a Vietnamese twist.
What Recipe is commonly Eaten with
- Vietnamese Fried Rice Cake With Egg (Bánh bột chiên)
- Easy & Simple Tuna Sushi Bake For One
- Salmon Sushi Bake
- Chili Crisp Recipe
- Vietnamese Fish Sauce Dipping Sauce (Nước Chấm)
- Dumpling Sauce
- Thai Seafood Sauce
Lasagna Soup Recipe (with a Vietnamese Twist)
Description
This Lasagna Soup Recipe (with a Vietnamese Twist) is warm, cozy, and full of flavor. It mixes the rich taste of Italian lasagna with light, fragrant Vietnamese notes. Every spoonful feels comforting yet fresh. Perfect for busy nights when you want something easy and special.
Ingredients
Ricotta Topping:
Instructions
- In a big pot, heat a bit of oil over medium heat. Add garlic, onion, and ground pork. Cook until the meat turns brown and smells good.
- Pour in chicken broth, crushed tomatoes, and a spoon of fish sauce for that Vietnamese flavor. Stir well and let it simmer for about 10 minutes.
- Add broken lasagna noodles. Cook until they are soft but still a little chewy. Stir often so they don’t stick to the pot.
- Turn off the heat. Add a handful of fresh basil, a spoon of hoisin sauce, and some shredded cheese on top. Serve warm and enjoy this cozy Vietnamese-style Lasagna Soup!
Nutrition Facts
Servings 6
Serving Size 1.5 cups
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9g45%
- Trans Fat 0.2g
- Cholesterol 75mg25%
- Sodium 880mg37%
- Potassium 640mg19%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 25g50%
- Vitamin A 600 IU
- Vitamin C 6 mg
- Calcium 180 mg
- Iron 3 mg
- Vitamin D 0.4 IU
- Vitamin E 1.8 IU
- Vitamin K 18 mcg
- Folate 45 mcg
- Biotin 6 mcg
- Phosphorus 210 mg
- Iodine 22 mcg
- Chloride 230 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use whole milk or part-skim for a smooth, rich base.
- Mix ricotta and grated Parmesan for a nutty, mild taste.
- Add a pinch of salt and pepper to warm up the flavor.
- Stir in fresh parsley, finely chopped, for a bright, herby note.
- Keep the texture a bit firm and chunky for a satisfying bite.
