Lasagna Soup with Corn Recipe
This lasagna soup with corn brings all the cozy richness of classic lasagna into a warm, comforting bowl that’s both hearty and satisfying. The flavors are layered and familiar—savory meat, aromatic herbs, and a tomato-forward broth—yet the addition of sweet corn offers a bright, unexpected pop. Topped with a creamy ricotta mixture that melts luxuriously into the hot soup, every spoonful feels like a comforting blend of textures and flavors.
Ingredient Breakdown
Ground beef or Italian sausage serves as the flavor backbone of the soup, providing a rich, savory depth that mimics traditional lasagna. Aromatics like onion and garlic work alongside dried oregano, basil, and a hint of red pepper flakes to build a foundation of warmth and fragrance. Tomatoes in two forms—crushed and sauced—combine with broth to create a balanced, robust soup base, while the corn adds sweetness and contrast. The lasagna noodles, broken into bite-sized pieces, tie the dish directly to its inspiration, while the ricotta mixture brings creaminess and a delicate cheesy richness. A blend of ricotta, Parmesan, parsley, and a touch of milk adds a soft, velvety finish that complements the hearty broth.
Step-by-Step Preparation Guide
The cooking begins with browning the meat to develop flavor and create a savory base. Onions are added to soften and absorb the drippings, followed by garlic and spices that release their fragrance when heated gently. The simmering stage blends the tomatoes, broth, and seasonings into a cohesive, hearty base that deepens as it cooks. Corn is stirred in near the end to warm it through without losing its texture.
Lasagna noodles cook directly in the soup, absorbing both flavor and seasoning while softening to the perfect al dente texture. The ricotta topping is prepared separately, combining cheeses and herbs into a creamy mixture that melts slowly when added to the hot soup. Final assembly involves ladling the steaming soup into bowls, topping each serving with a generous spoonful of ricotta, and finishing with fresh parsley or Parmesan for a bright touch.
Recipe Tips & Frequently Asked Questions
Choosing the right protein for flavor and texture:
sausage adds a bolder, more seasoned taste, while ground beef keeps it classic.
Preventing noodles from overcooking or becoming mushy:
add them at the end of simmering and watch them closely.
Enhancing the broth with simple adjustments if needed:
a splash of broth or a pinch of extra herbs can sharpen flavor.
Getting the ricotta topping perfectly creamy and smooth:
blend in a bit of milk until it reaches a soft, spoonable consistency.
Whether the lasagna noodles can be substituted with other pasta shapes:
yes, mafalda, bowtie, or broken spaghetti work well.
How to store leftovers and reheat without losing texture:
store the soup and noodles separately if possible to avoid over-softening.
Options for making the soup lighter or richer depending on preference:
use turkey sausage for a lighter version or add extra cheese for more richness.
Whether the ricotta mixture can be prepared ahead of time:
yes, it can be refrigerated and used within two days.
What to Serve With This Recipe
A simple green salad with a light vinaigrette offers a refreshing contrast to the soup’s richness. Fresh bread, whether crusty baguette, garlic toast, or soft rolls, makes an excellent accompaniment for dipping into the flavorful broth. Roasted vegetables or steamed greens also complement the dish nicely, adding color and balance to the meal.
Creative Variations
Adding vegetables like spinach, mushrooms, or zucchini can boost flavor and texture while adding extra color. Swapping proteins—such as turkey sausage, ground chicken, or plant-based meat—makes the soup even more versatile. The ricotta topping can also be reinvented using a blend of different cheeses for variety. Adjusting spice levels or incorporating fresh herbs like thyme, rosemary, or basil allows the dish to match your preferred flavor profile.
This lasagna soup with corn brings together the comfort of traditional lasagna and the ease of a hearty soup in one satisfying bowl. Its layers of flavor, tender noodles, and creamy topping create a delicious, versatile meal perfect for busy weeknights or relaxed weekends. Every spoonful offers warmth, richness, and a touch of sweetness, making it a welcome addition to any table.
Ingredients
For the Soup Base:
1 large yellow onion, diced
1 pound ground beef or Italian sausage
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
4 cups beef or vegetable broth
1 (15-ounce) can tomato sauce
1 cup frozen or canned corn, drained
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the Noodles:
6 lasagna noodles, broken into bite-sized pieces
For the Creamy Topping (The Ricotta Mixture):
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley, plus more for garnish
1 tablespoon milk, optional for thinning
Salt and pepper to taste
Instructions
Warm a large pot or Dutch oven over medium-high heat, then add the ground beef or sausage. Cook until richly browned, breaking it apart as it cooks. Drain off any excess fat for a cleaner-tasting base. Add the diced onion and continue cooking for about 5 minutes until it softens and turns translucent. Stir in the minced garlic along with the oregano, basil, and red pepper flakes if you want a touch of heat. Let the mixture cook for another minute, allowing the spices to bloom and release their fragrance.
Pour in the crushed tomatoes, tomato sauce, and broth. Stir everything together to create a smooth, hearty mixture. Bring the pot to a gentle boil, then reduce to a simmer and let it cook for 15 to 20 minutes so the flavors can meld. Add the corn during the final 5 minutes of simmering to warm it through. Taste and adjust with salt and pepper as needed.
Add the broken lasagna noodle pieces directly into the simmering soup. Cook according to package directions—usually 8 to 10 minutes—until the noodles are al dente, meaning tender but with slight firmness. Avoid overcooking, as the noodles will continue to soften slightly once removed from the heat.
While the noodles finish cooking, combine the ricotta cheese, Parmesan, chopped parsley, and a pinch of salt and pepper in a small bowl. Mix until fully blended. Add a splash of milk if you prefer a softer, more spoonable consistency for topping the soup.
Ladle the hot, hearty soup into individual bowls. Add a generous spoonful of the ricotta mixture on top, allowing it to gently melt into the soup. Finish with extra parsley or an additional sprinkle of Parmesan for a touch of freshness and richness.
Lasagna Soup with Corn Recipe
Ingredients
For the Soup Base:
- 1 large yellow onion diced
- 1 pound ground beef or Italian sausage
- 2 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 4 cups beef or vegetable broth
- 1 15-ounce can tomato sauce
- 1 cup frozen or canned corn drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
For the Noodles:
- 6 lasagna noodles broken into bite-sized pieces
For the Creamy Topping (The Ricotta Mixture):
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley plus more for garnish
- 1 tablespoon milk optional for thinning
- Salt and pepper to taste
Instructions
- Warm a large pot or Dutch oven over medium-high heat, then add the ground beef or sausage. Cook until richly browned, breaking it apart as it cooks. Drain off any excess fat for a cleaner-tasting base. Add the diced onion and continue cooking for about 5 minutes until it softens and turns translucent. Stir in the minced garlic along with the oregano, basil, and red pepper flakes if you want a touch of heat. Let the mixture cook for another minute, allowing the spices to bloom and release their fragrance.
- Pour in the crushed tomatoes, tomato sauce, and broth. Stir everything together to create a smooth, hearty mixture. Bring the pot to a gentle boil, then reduce to a simmer and let it cook for 15 to 20 minutes so the flavors can meld. Add the corn during the final 5 minutes of simmering to warm it through. Taste and adjust with salt and pepper as needed.
- Add the broken lasagna noodle pieces directly into the simmering soup. Cook according to package directions—usually 8 to 10 minutes—until the noodles are al dente, meaning tender but with slight firmness. Avoid overcooking, as the noodles will continue to soften slightly once removed from the heat.
- While the noodles finish cooking, combine the ricotta cheese, Parmesan, chopped parsley, and a pinch of salt and pepper in a small bowl. Mix until fully blended. Add a splash of milk if you prefer a softer, more spoonable consistency for topping the soup.
- Ladle the hot, hearty soup into individual bowls. Add a generous spoonful of the ricotta mixture on top, allowing it to gently melt into the soup. Finish with extra parsley or an additional sprinkle of Parmesan for a touch of freshness and richness.