About the Recipe
There’s something incredibly comforting about a warm bowl of soup, especially when it captures all the flavors of a classic favorite. This lasagna soup brings everything you love about traditional lasagna—rich tomato sauce, savory meat, herbs, and tender noodles—into one cozy, satisfying bowl. It’s hearty, flavorful, and perfect for nights when you want the comfort of lasagna without the time and layering that a full pan requires.
What makes this version extra special is the pasta. Instead of store-bought noodles, this recipe uses fresh-milled emmer flour to make homemade pasta noodles. Emmer is an ancient grain with a deep, slightly nutty flavor that pairs beautifully with the rich tomato sauce. Fresh milling the grain keeps the natural oils and nutrients intact, giving the noodles a deeper flavor and wonderful texture that you just can’t get from conventional pasta.
The homemade emmer noodles cook right in the soup, soaking up the savory broth and creating that signature lasagna-style bite in every spoonful. Topped with creamy cheese and fresh herbs, it delivers all the comforting flavors of classic lasagna in a way that feels both rustic and wholesome.
If you love hearty soups, homemade pasta, and the rich flavors of Italian comfort food, this lasagna soup made with fresh-milled emmer noodles is a recipe you’ll want to make again and again—especially on those evenings when you’re craving something warm, filling, and deeply satisfying.
Ingredients
Soup:
1 lb meat of choice
1/2 diced onion
3-5 cloves garlic, minced
(Optional veggie like squash, spinach, bell pepper, etc)
4 c bone broth
2 c marinara sauce
15 oz diced tomato
1 tsp basil + parsley
1/2 tsp onion + oregano
Approx 8-10 lasagna noodles, cut into chunks (see recipe below for fmf lasagna noodles)
1 c ricotta cheese
1 c mozzarella
Salt + pepper to taste
(recipe modified from @carlsbadcravings
Fresh Milled Emmer Pasta:
1 c emmer flour
1 egg
1/2 tsp salt
1 tbs oil + water
Preparation
Step 1:
Mill flour and combine egg, salt, water and oil. You may need to add several more tbs’s water til you get a soft dough. Hand knead for 5 mins. Cover with plastic wrap and let rest for 30 mins.
Step 2:
Brown meat with onion, garlic, and veggie of your choice.
Step 3:
Once meat is cooked, add broth, marinara sauce, and diced tomatoes. Add seasonings and bring to a boil.
Step 4:
Roll pasta dough into desired thickness, cut into rectangular lasagna strips and add to soup. Cook til noodles are soft.
Step 5:
Add ricotta cheese (stir well til distributed), mozzarella cheese, salt, and pepper to taste and enjoy!