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Lasagna Soup in a Bread Bowl : Thick, Cheesy, and Built for Sharing

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This Lasagna Soup in a Bread Bowl is the ultimate mash-up of hearty Italian comfort and cozy presentation. Thick, meaty, and layered with gooey cheese, this soup is everything you love about lasagna—but spoonable and served inside a crusty, golden sourdough bowl. Perfect for game day or a weekend dinner that feels a little extra, it’s messy in the best way and guaranteed to impress.

Ingredients

Scale

Lasagna Soup:

1 tbsp olive oil

1 lb Italian sausage or ground beef

1 small onion, diced

3 garlic cloves, minced

1 tbsp tomato paste

1 can (28 oz) crushed tomatoes

4 cups beef broth

1 tsp Italian seasoning

½ tsp red pepper flakes (optional)

1½ cups broken lasagna noodles or mini pasta

½ cup ricotta cheese

1 cup shredded mozzarella

¼ cup grated Parmesan

Salt and pepper to taste

Bread Bowls:

4 small sourdough bread rounds, tops cut and insides hollowed

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until soft. Stir in garlic and cook for 30 seconds.

Add sausage or beef and cook until browned. Drain excess fat, then stir in tomato paste and cook for 1 minute.

Add crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer.

Stir in pasta and cook until tender, 10–12 minutes.

Turn off heat and stir in ricotta, mozzarella, and Parmesan until melted and creamy.

Preheat oven to 350°F. Place bread bowls on a baking sheet and toast for 5–7 minutes.

Ladle hot soup into each bread bowl. Top with extra cheese if desired and serve immediately.

Nutrition

Find it online: https://thecomfortspoon.com/lasagna-soup-in-a-bread-bowl-thick-cheesy-and-built-for-sharing/