Cheesy Lasagna Soup with Garlic Knots on the Side

Why You’ll Love This Cheesy Lasagna Soup with Garlic Knots

There are few things more comforting than a bubbling-hot bowl of cheesy lasagna soup. Pair it with fresh garlic knots and you have the kind of dinner that warms you from the inside out.

This is the perfect recipe for:

• 🍁 Cozy fall nights

• 👨‍👩‍👧‍👦 Family dinners

• 🍲 Comfort food cravings

• 🏈 Game day gatherings

This recipe combines everything you love about lasagna—rich tomato broth, tender pasta, and plenty of melty cheese—without the layering or baking. And those fluffy, buttery garlic knots? They’re the perfect sidekick.

Why This Version Is Special

What makes this recipe stand out?

• ✅ No pork, bacon, wine, or alcohol—great for halal or alcohol-free households

• ✅ One-pot, simple prep for the soup

• ✅ Homemade garlic knots that are soft, flavorful, and freezer-friendly

• ✅ Balanced comfort: protein, carbs, and veggies in one bowl

Ingredients

🍲 For the Cheesy Lasagna Soup (Serves 4–6)

Soup Base:

• 2 tbsp olive oil

• 1 medium onion, diced

• 4 garlic cloves, minced

• 1 tsp dried basil

• ½ tsp oregano

• ½ tsp red pepper flakes (optional)

• 2 tbsp tomato paste

• 1 (28 oz) can crushed tomatoes

• 4 cups low-sodium vegetable broth

• 1½ cups water

• 6 lasagna noodles, broken into pieces

• Salt and pepper, to taste

Additions:

• 1½ cups cooked lentils, ground turkey, or plant-based ground (optional)

• 1 zucchini, diced (optional veggie boost)

Cheese Topping:

• ½ cup ricotta cheese

• 1½ cups shredded mozzarella

• ¼ cup grated parmesan

• Fresh basil or parsley for garnish

🧄 For the Homemade Garlic Knots

Dough:

• 2¼ tsp active dry yeast (1 packet)

• 1 cup warm water (110°F / 43°C)

• 1 tsp sugar

• 2½ cups all-purpose flour

• 1 tsp salt

• 2 tbsp olive oil

Garlic Butter:

• 3 tbsp melted unsalted butter

• 2 garlic cloves, minced

• 1 tbsp fresh parsley, chopped

• Optional: pinch of salt and 1 tbsp grated parmesan

🛠️ Equipment You’ll Need

• Large soup pot or Dutch oven

• Mixing bowls

• Baking sheet

• Pastry brush

• Wooden spoon or silicone spatula

• Measuring cups and spoons

🔪 Step-by-Step Instructions

🍲 Part 1: Make the Cheesy Lasagna Soup

Step 1: Sauté Aromatics

1. In a large pot, heat 2 tbsp olive oil over medium heat.

2. Add diced onion and sauté 3–4 minutes until softened.

3. Stir in garlic, basil, oregano, and chili flakes. Cook 1 minute.

Step 2: Build the Broth

1. Stir in tomato paste and cook for 1 minute.

2. Add crushed tomatoes, broth, water, and a pinch of salt and pepper.

3. Bring to a gentle boil.

Step 3: Add Pasta and Simmer

1. Stir in broken lasagna noodles and optional zucchini or cooked protein.

2. Simmer uncovered for 10–12 minutes, stirring occasionally until pasta is tender.

Step 4: Add the Cheese

1. Reduce heat to low.

2. Stir in mozzarella and parmesan.

3. Simmer until cheese is melted and soup thickens slightly.

Step 5: Taste and Finish

1. Adjust salt and pepper.

2. Ladle soup into bowls.

3. Top each bowl with a dollop of ricotta, extra mozzarella, and fresh herbs.

🥖 Part 2: Make the Garlic Knots

Step 1: Prepare the Dough

1. In a bowl, combine warm water, sugar, and yeast.

2. Let sit for 5–10 minutes until foamy.

3. Stir in flour, salt, and olive oil. Mix to form a soft dough.

4. Knead for 8–10 minutes until smooth.

5. Cover and let rise for 1 hour until doubled in size.

Step 2: Shape the Knots

1. Preheat oven to 400°F (200°C).

2. Punch down the dough and divide into 12 equal pieces.

3. Roll each piece into a rope and tie into a knot.

4. Place on a parchment-lined baking sheet.

Step 3: Bake and Brush

1. Bake for 12–15 minutes until golden brown.

2. Meanwhile, mix melted butter, garlic, parsley, and optional parmesan.

3. Brush knots generously as soon as they come out of the oven.

🧊 Make-Ahead & Storage Tips

For the Soup:

• Store in fridge up to 4 days

• Reheat gently on stove or microwave, adding a splash of broth if too thick

• Freeze without cheese for up to 3 months

For the Garlic Knots:

• Make dough in advance and refrigerate for 24 hours

• Baked knots can be frozen; reheat in oven at 350°F for 5–7 minutes

🍽️ Serving Suggestions

Pair With:

• A simple green salad with balsamic vinaigrette

• Roasted broccoli or green beans

• A light cucumber and tomato salad

Add a Twist:

• Stir fresh spinach into the soup before serving

• Add white beans or chickpeas for extra protein

• Drizzle chili oil on the knots for a spicy touch

🥕 Nutritional Highlights (Per Serving)

Soup with garlic knots, approximate:

• Calories: 520

• Protein: 22g

• Carbs: 55g

• Fat: 20g

• Fiber: 6g

🥦 Loaded with calcium, vitamin C, and fiber—especially if you add vegetables or lentils!

FAQs

❓ Can I make this without dairy?

Yes! Use plant-based cheeses or skip the cheese topping altogether. The soup will still be flavorful.

❓ What protein can I add to the soup?

Cooked lentils, ground turkey, shredded chicken, or plant-based crumbles all work well.

❓ Can I use store-bought dough for the garlic knots?

Absolutely. Pre-made pizza dough works great. Just roll, knot, and bake as directed.

❓ How do I prevent the noodles from getting mushy?

Cook the noodles separately and add them just before serving, especially for leftovers.

❓ Is this spicy?

Only slightly, due to optional red pepper flakes. Adjust or omit based on preference.

Final Thoughts

This Cheesy Lasagna Soup with Garlic Knots is your new go-to when you need:

• Comfort food without the fuss of layering and baking

• A fun twist on Italian night

• A crowd-pleasing family dinner

• A cozy, one-pot meal that fills your kitchen with delicious aromas

The cheesy goodness, the savory tomato base, the buttery garlic knots—every bite is worth savoring. Whether it’s fall, winter, or you just need something warm and hearty, this dinner combo never disappoints.