Yes, you’ve arrived. This is THEE lasagna soup recipe. My most viral recipe (35 million views) and most recreated dish from my blog. I try not to be dramatic when I call this my “life-changing soup”, but that’s kind of the extent of it. This is the soup that allowed me to pursue food blogging full-time and opened up so many doors and opportunities for me in this space. So, to say I have a soft-spot in my heart for this soup is an understatement. You will too after you try it.
This recipe was created when I was home sick with Covid on a seriously gloomy day in December. I was complaining to my boyfriend about how I wanted both lasagna and soup and simply couldn’t choose between the two. I definitely was googling places in Minneapolis that I could grab takeout from somewhere that offered both items, but ALAS, I created my own! Lasagna Soup was born.
When I tell you this soup took me on a god damn rollercoaster of emotions, I mean it. This video BLEW up, and it brought a LOT of new eyes to my pages and content, which was fun, but scary. This video ended up having about 36 million views, which is still just wild to me. This is, by a long shot, my most re-created recipe from my blog. As a recipe creator, there isn’t a better feeling than seeing people make and enjoy your recipes in the comfort of their own homes with their families and friends. Afterall, that’s one of the best things about food – it gets people into their kitchen, and brings people together <3
I know, I know. The frustration with the pasta shape was very CLEAR on the social media comments. Had I known this recipe was going to take the world by storm, I would have used a pasta shape that was MUCH more convenient to find – like a penne or rigatoni (and you can use these pasta shapes). But the mafaldine pasta caught my eye because they look like mini lasagna sheets (emo).
I grabbed the mafalda pasta off of Amazon, BUT about 6 months after this recipe went viral, and after everyone being unable to find this pasta shape ANYWHERE, Trader Joe’s started carrying it. For my own ego boost, I’d like to think I playing a part in that product launch – hehe <3
A non-negotiable part of the recipe, in my honestly opinion. Ricotta is a very mild cheese and when mixed mozzarella and parmesan, it thickens up a bit and makes for the perfect cheesy scoop on top of your soup. Because both ricotta and mozzarella are both very mild cheeses, you will want to season this mixture. I use a basic garlic salt and pepper. You could spice it up even more with some dried parsley or basil, or some sort of Italian seasoning!
This step will solely be determined on if you’re planning on eating all of the soup in one sitting (cooking for multiple people). The soup should yield about 6-8 servings. So if you’re cooking for two, my suggestion is to cook the pasta separately, and keep it separate from the broth, as opposed to cooking the pasta IN the broth. This is because if you have a ton of soup leftover, and you store it in the fridge with the broth and pasta mixed, the pasta will get incredibly soggy.
The pasta will continue to soak up the broth as it sits, so it’ll end up being more of a bolognese as the days go on. To keep it soupy consistency, store the pasta and the soup separately in your fridge for leftovers and assemble when you’re ready to eat!
The same goes for freezing! Do not freeze the broth and pasta together, you will be left with mush when it thaws. If you’re making it to freeze my recommendation would be to just cook the broth / soup part, and cook the pasta on an ‘as-needed’ basis and make the cheese mixture just when serving.
I hope you love this soup as much as the internet did – she’s my pride and joy, the favorite child, if you will. Let me know in the comments if you make this recipe!