Greek Blend Lasagna Soup with Kinder’s The Greek Blend
Greek Blend Lasagna Soup with Kinder’s The Greek Blend
Lasagna soup sounds like a shortcut. It’s the smarter move.
Lasagna without the assembly, which is the shortcut logic behind our game day recipes.
Ground pork browns hard in the Dutch oven, building real fond before anything else hits the pot. Then Kinder’s The Greek Blend goes in, oregano, garlic, lemon, herbs working together the way a well-built seasoning blend does. Tomato paste toasts for two minutes, then tomato sauce and broth hit the pot and the broken noodles go in. Simmer it down. The broth thickens, each noodle piece carrying the soup with it.
Finish with shredded mozzarella stirred off the heat so it melts clean. Ladle into bowls and drop a generous spoonful of whole-milk ricotta right in the center. The ricotta stays cool and slightly separate, you stir it in as you eat, which makes every bite a little creamier than the one before.
Greek flavor arrives in one jar with Kinder’s The Greek Blend. That’s not a shortcut, it’s why a dish this layered comes together in 35 minutes without losing depth. The blend handles the oregano-forward Mediterranean profile so you’re not sourcing five separate dried herbs on a Tuesday night.
Ground lamb is the upgrade move if you want more Greek character. It amplifies the herb notes in the seasoning and adds a slight richness ground pork doesn’t have. Both work. Lamb just leans harder into where the dish is already going.
This feeds four. It holds well in the refrigerator for a few days, though the noodles keep absorbing broth as they sit, so add a splash when you reheat.
Flavor First.
The Greek Blend Lasagna Soup with Kinder’s The Greek Blend Seasoning
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the ground pork, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Drain any excess fat if needed. Season generously with Kinder’s The Greek Blend Seasoning, stirring well to coat all the meat.
- Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Pour in the tomato sauce and broth. Bring to a boil, scraping up any browned bits from the bottom of the pot.
- Stir in the broken lasagna noodles. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the noodles are tender. Add more broth or water if the soup thickens too much.
- Remove from heat. Stir in the shredded mozzarella and 1.5 cups of the chopped basil until the cheese is fully melted and creamy.
- Ladle into bowls. Top each serving with a generous dollop of ricotta, the remaining chopped basil, and a sprinkle of extra Kinder’s The Greek Blend if desired. Serve immediately.
Notes
- Break the noodles unevenly — Rough, irregular pieces give the soup a rustic, homey texture. Perfectly uniform pieces make it look fussier than it is. Aim for 2-inch chunks, roughly.
- Keep the mozzarella off the heat — Stir it in after you pull the pot from the burner, or over the absolute lowest setting. Melting cheese in aggressively hot liquid clumps it.
- Simmer the noodles to al dente only — They keep absorbing broth after the heat’s off and again when you reheat leftovers. Pull them a minute early if you’re making this ahead.
- Try lamb at least once — Ground lamb amplifies the Greek Blend’s oregano-herb notes in a way ground pork doesn’t quite match. It’s a 1:1 swap, and the flavor difference is noticeable.
- Scale it up cleanly — Double the batch without adjustment. The only watch-out: give the wider pot an extra few minutes to come back to a simmer after the noodles go in.
- Crusty bread or thick garlic toast. The broth is the best part of the bowl and you want something to drag through it — thick slices hold up better than rolls.
- A Greek salad alongside keeps things in the same lane: cucumber, tomato, red onion, kalamata olives, feta. Light enough to cut through the richness without competing with it.
- Before you serve, squeeze fresh lemon over each bowl. It brightens the mozzarella, cuts through the pork fat, and opens up the herb notes in the Greek Blend. Small move, real difference.
- Grated Parmesan or Pecorino Romano over the ricotta adds a sharper, saltier finish if you want more cheese presence on top.
- Refrigerator: Store in an airtight container for up to 4 days. The noodles will keep absorbing broth as they sit — add a splash of water or extra broth when you reheat and stir until it loosens. The flavor deepens overnight.
- Freezer: Freeze the soup base without the noodles for best results. Cook fresh noodles when you reheat the frozen base. Keeps up to 3 months.
- Reheat: Stovetop over medium heat, stirring often, adding broth to get back to the right consistency. Microwave in 90-second intervals, stirring between each.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use regular lasagna noodles without pre-boiling them?
Yes, broken regular lasagna noodles cook directly in the broth. No pre-boiling needed. They take 15-20 minutes at a gentle simmer. No-boil noodles also work but cook faster; check at 10-12 minutes so they don’t go past al dente.
Can I make this vegetarian?
Yes. Skip the meat and add two cans of white beans or lentils. Use vegetable broth, same seasoning, same method. The Greek Blend carries the flavor without the pork.
Why does my soup get too thick when I reheat it?
The noodles absorb broth as they sit, that’s expected. Add a splash of water or chicken broth and stir over medium heat until it loosens back up. The flavor is usually better the second day.
Can I use ground lamb instead of ground pork?
Yes, and it’s worth doing. Lamb amplifies the oregano-herb character of The Greek Blend more than pork does. The swap is 1:1. Use it when you want the Greek profile to hit harder.
How much Greek Blend seasoning should I use?
Start with 3 tablespoons, that’s the floor for this volume of broth. Kinder’s The Greek Blend is well-balanced and not aggressively salty, so 3-4 tablespoons gets you full flavor. Taste after the broth goes in and adjust.
More like this: Kinder’s Recipes
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