This Lasagna Soup has all the flavors of the popular Italian dish in a bowl! Tender noodles, hearty meat, and a tomato-based sauce made with canned tomatoes from Europe.
Our cousin, Angela shared this Lasagna Soup recipe with us years ago and we loved it! We couldn’t wait to share it with you. My husband, who generally doesn’t even like tomato-based soups, ate this up and went back for seconds. This soup is warm and hearty, full of tender noodles, savory beef and sausage meatballs, spices and a tangy cheese topping that melts in to create a creamy soup. The show-stopper is the rich, tomato broth made with canned tomatoes from Europe. It is rich and full of fresh tomato flavor. Serve with a simple salad and some crusty bread. Delicious!
Canned Tomatoes from Europe
When we received canned tomatoes from the Greatest Tomatoes from Europe*, our interest was piqued. Many of our tomato sauces start with fresh tomatoes from our gardens, or fresh tomatoes we have canned. Would we notice a difference in our recipes? Would we enjoy the taste, color, and texture of these tomatoes? The answer is a resounding yes! When you open the can, the brilliant red color and fresh tomato fragrance are the first signs something delicious is going to happen.
The best tasting foods are made with quality ingredients. The soup base in our Lasagna soup is made with quality canned tomatoes from Europe. May we introduce you to the Pomodoro San Marzano dell’Agro Sarnese – Nocerino DOP canned tomatoes?
What are Pomodoro San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes?
Pomodoro San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes are not a brand but a type of tomato grown and picked exclusively for the can. The tomato is cultivated in the 41 towns situated within the volcanic-rich production area of Agro Sarnese-Nocerino near Naples, Italy. These tomatoes are the “Crown Jewel” of European canned tomatoes, grown to reach the highest standards with the utmost quality and flavor. You really can see and taste the difference!
The true essence of just-harvested tomatoes picked under the European Mediterranean Sun, is a tomato with the most beautiful fragrance, flavor and shade of red. This specialized tomato has a distinct elongated cylindrical shape as shown below. Being the king of tomatoes, the PomodoroSan Marzano dell’Agro Sarnese-Nocerino DOP is fit for a King but accessible to all!
To find these rich, flavorful canned tomatoes at your local grocery store, look for the following seals on the label. The San Marzano DOP canned tomatoes are the only canned tomatoes that can use the DOP label.
Suggestions and Variations for Lasagna Soup
In addition to using Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP from Europe, try these tips for the best Lasagna soup:
- We like to use a half and half mixture of spicy sausage and ground beef for this soup. You can mold the mixture into meatballs and fry them up to add to the soup or just brown the meat and mix it into the soup.
- This soup tastes best with a sturdy noodle, like Rotini or Fuscilli. The pasta will hold its shape nicely and add bulk and depth to the dish.
- To speed up the cooking process, you can cook the noodles separately in another pot and add them to the soup.
- You can substitute Italian seasoning for the oregano and basil if you don’t have any fresh herbs on hand.
- Make sure to remove the bay leaves before serving the soup.
- This soup will freeze nicely WITHOUT the pasta or cheese mixed in. I sometimes make a double batch, then freeze half in a freezer safe container. To thaw, just add it to a saucepan and heat. Then, I’ll cook extra noodles and add them and the cheese to the soup.
- My kids like to serve themselves and add the cheese mixture and watch it melt into their bowl of soup. I serve the cheese mixture separately on the table so guests can add the amount they would like.
More Lasagna Recipes
Lasagna can be a fun, versatile dish and there are so many variations. Try some of our favorites:
- Chicken Bacon Ranch Lasagna
- Spaghetti Squash Lasagna
- Aunt Lana’s Lasagna
- Slow Cooker Lasagna
- Lasagna Rollups
- Mexican Lasagna
How to Make Lasagna Soup
*The canned tomatoes for this recipe were provided courtesy of the Consorzio di Tutela del Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP and ANICAV. To learn more visit ILoveSanMarzanoDOP.com and greatesttomatoesfromeurope.com.
- 2 teaspoons olive oil
- 1 onion finely diced
- 4 garlic cloves crushed and/or chopped
- 1 pound ground Italian sausage
- 2 teaspoons oregano
- 1/2 teaspoon red pepper flakes
- 6 ounces tomato paste
- 28 ounces diced tomatoes (San Marzano)
- 6 cups chicken broth
- 2 bay leaves
- 8 ounces fusilli or rotini pasta
- 1/2 cup fresh basil
- 2 cups Mozzarella shredded
- 1 cup Ricotta cheese
- 1/2 cup Parmesan cheese
- salt and pepper to taste
- Sauté onions and fresh garlic in olive oil in a skillet. Add sausage/ground beef mix and brown.
- In a stock pot, combine oregano, red pepper flakes, tomato paste, diced tomatoes, chicken broth and bay leaves. Don't add the pasta and basil yet.
- Drain any excess fat drippings from the meat and add the meat to the soup. Bring the soup to a boil and then simmer for at least an hour then add the pasta about 15-20 minutes before serving. When the pasta is done add the basil.
- Mix the cheeses, salt, and pepper together in a small serving bowl.
- When the soup is served in individual bowls, add a large scoop (at least 2 tablespoons) into each bowl. Serve immediately.