Once the beef is browned, I sprinkle in the salt and Italian seasoning to help the meat soak up all those herbs. Then I pour in the marinara sauce and chicken broth, stirring everything together until it looks like the beginning of a perfect lasagna filling. At this stage, the soup is already fragrant and rich, but it gets even better once the noodles are added. I break the lasagna noodles into smaller pieces and stir them in gently so they cook evenly without clumping.
As the soup simmers, the noodles begin to soften and expand, absorbing all that wonderful flavor. I check on them occasionally to make sure they don’t overcook, because tender noodles are key to the perfect bowl. Once the noodles are just right, I stir in the mozzarella and parmesan cheeses. This is my favorite moment because the cheeses melt into silky ribbons that transform the broth into a rich, creamy, lasagna-like base.
When everything is fully combined and the soup looks thick, hearty, and cheesy, I remove it from heat and sprinkle fresh basil on top. The basil gives a bright, fresh finish that balances out the richness. At this point, I can barely wait to ladle myself a bowl—seeing that stretchy mozzarella pull as I scoop is one of the most satisfying parts of the whole process.
Pro Tips for Best Results
One thing I learned early on is not to cook the noodles separately. Cooking them right in the soup helps them absorb the flavors and creates a thicker, more luxurious broth. However, you do need to stir occasionally so they don’t stick together. If you prefer firmer noodles, add them later in the cooking process—they soften quickly once submerged.
Another tip is to choose a marinara sauce that isn’t too sweet. Sweeter sauces can overpower the savory beef, garlic, and Italian seasoning. I’ve tested this several times, and the best results come from a balanced marinara with a bold tomato flavor. Also, don’t skimp on the parmesan. It adds a salty, nutty richness that rounds out the soup beautifully. Freshly grated parmesan melts more smoothly and blends better with the broth.
Using a Dutch oven makes a big difference in preventing noodles from sticking to the bottom of the pot. The even heat keeps the soup simmering perfectly without burning. And one more tip: let the soup rest for 10 minutes before serving. It thickens slightly as it cools, making each spoonful richer and more satisfying.
Common Mistakes to Avoid
The first time I made lasagna soup, I overcooked the noodles. They turned mushy and broke apart completely, which made the texture less enjoyable. Now I set a timer and taste them regularly to ensure they stay tender but firm. Another common mistake is using too much broth. Adding more broth than needed makes the soup too thin and washes out the lasagna flavor. Stick to the measurements to keep the consistency creamy and hearty.(See the next page below to continue…)