Real Lasagna Soup | Food Wishes

More than ONE BILLION VIEWS! Congratulations Chef John. Well done. 👏👏👏

This is the soup I never knew existed and now I need it in my life. Chef John never ceases to amaze!

As good as this looks, I don’t think I’ll ever be able to give up making your Christmas Lasagna recipe. It’s just too good.

I've been using a pasta shape called Campanelle for my lasagna soup, it's just so much easier than fussy cutting the regular strips. Definitely going to try the oven toasted version with Campanelle though, sounds decadent. These sorts of chunky pasta shapes like radiatore are my favorites.

For me, there is only one casserole that I enjoy even more than lasagna, and that is moussaka. You know where I'm going with this, I would love to see Chef John's take on moussaka soup. Recipes exist, but I think it can be made to be closer to the oven dish. One twist that I would apply would be to be to fry the potatoes crispy and use those as a garnish.

This looks so good! I’m a “soup girl”! And I’ll be adding this to my rotation! Thank you, Chef John!

This looks marvelous. Since I learned about the "Three ingredient" tomato sauce about 3-4 years ago, I have not purchased sauce in a jar or can with one exception. I always keep one of those tiny cans of sauce for when I just want to make a small pizza. It takes about an hour to make, and it lasts me a couple to three meals. My go to canned tomatoes are Red Gold, whole tomatoes, or Cento Certified San Marzano when I am feeling rich. They never disappoint. And both are available at Walmart.

Lasagna soup is my husband's favorite. Just made it last week. I'll definitely try the extra step next time. Thank you!

This was a winner! Fantastic soup! FYI we left the noodles in the oven for 17 mins - perfect!

There's nothing like a glossy, deep crimson tomato soup. This looks fantastic!

Just finished making the soup and it is fantastic! Well done Chef John!

Reminds me of tortilla soup. Deep fry the tortilla pieces until crispy before dumping into the soup to just get all soggy. But it gives them a whole new character.

Mouth watering - it looks so delicious! I can’t wait to try this! Thank you! I never heard of lasagna soup before your teaser post. I rarely make lasagna because it is so labor-intensive & time consuming. I prefer creating 5 star soups, so this is a great alternative for me. I love veggies, so I may consider adding mushrooms & various squashes to it.😋

4:49 "which you're not". These asides always crack me up.

Just made this and had a heaping serving. This is absolutely delicious. The crunchy pasta, the cheese and eating it like a soup with a spoon is brilliant. This dish is certainly being added to my other Chef John dishes that we make in a regular basis. I highly recommend. He’s absolutely correct, you have to use the real parmigiana reggiano and the good mozzarella not the prepackaged in a bag cheese. The expensive stuff. It make a huge difference.

The type of personal who makes their own marinara sauce also makes their own bolognese and does the full lasagna. The type of person who does a soup lasagna definitely buys the marinara at the store. You know us so well Chef John.

Toasting those noodles is a GAME CHANGER! I can't wait to try this!!

I'm absolutely making this. I may add chopped spinach and mushrooms.

Just printed up the recipe. Sounds like the perfect fall/ winter dinner meal.

Made this; it was great and a thumbs up around the table. Broke my rule of following a recipe the first time and only making changes later, because I had some spinach and mushrooms that were starting to get close to their end of freshness so I added that. Will add them again the next time as well... So because I had already done that, tuned it further by adding Italian Seasoning spice mix to the soup while simmering during taste testing spices. And the cheese mixture ran out before the lasagna soup did, so other cheese lovers might want to increase the cheese mixture by half. Hard to find tomato paste in tubes around here; I open one of the small cans instead, take out what I need for what I'm cooking, cover the remainder in the can with a piece of cellophane wrap pushed down on top of the remaining paste to protect it from the air, then store the can in the freezer. When I need paste again, a little bit of time with hot water running on the can, and then scoop out the amount of softened paste you need. This one goes in the rotation, except I'll probably simplify by using bow-tie pasta from this point forward. Thank you, Chef John.