Introduction
Lasagna Soup is a comforting twist on the classic Italian dish, combining all the beloved flavors of lasagna into a hearty, flavorful soup. With layers of pasta, rich meat sauce, and creamy cheese, it’s a warm and satisfying meal perfect for any time of year.
The History of Lasagna Soup
Lasagna itself has roots in ancient Greek and Roman cooking, evolving through various cultures over the centuries. The concept of lasagna soup emerged in modern kitchens as a creative way to enjoy the classic flavors in a quicker and easier format, making it a popular choice for busy families and cozy dinners.
Ingredients Breakdown
- For the Soup Base:
- Olive oil: 2 tablespoons
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Ground beef or Italian sausage: 1 pound
- Crushed tomatoes: 1 can (28 oz)
- Beef broth: 4 cups
- Italian seasoning: 2 teaspoons
- Salt and pepper: to taste
- For the Pasta:
- Lasagna noodles: 8-10 sheets, broken into pieces
- For the Cheese Mixture:
- Ricotta cheese: 1 cup
- Mozzarella cheese: 1 ½ cups, shredded
- Parmesan cheese: ½ cup, grated
- Fresh basil or parsley: for garnish
Step-by-Step Recipe
- Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Brown the Meat:
- Add ground beef or sausage to the pot. Cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain excess fat if necessary.
- Add Tomatoes and Broth:
- Stir in crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Cook the Pasta:
- Add the broken lasagna noodles to the soup and cook according to package instructions until al dente, usually about 8-10 minutes.
- Prepare the Cheese Mixture:
- In a separate bowl, combine ricotta, half of the mozzarella, and half of the Parmesan cheese. Mix until smooth.
- Serve:
- Ladle the soup into bowls, add a scoop of the cheese mixture on top, and sprinkle with the remaining mozzarella, Parmesan, and fresh herbs.
Tips for the Perfect Lasagna Soup
- Don’t Overcook the Noodles: Add lasagna noodles towards the end of cooking to prevent them from becoming mushy.
- Customize Your Meat: Use a mix of meats or ground turkey for a lighter option.
- Add Vegetables: Incorporate spinach, zucchini, or bell peppers for added nutrition.
Variations and Customizations
- Vegetarian Option: Substitute ground meat with lentils or mushrooms and use vegetable broth.
- Spicy Twist: Add red pepper flakes or diced jalapeños for some heat.
- Creamy Version: Stir in a splash of heavy cream or use a cream cheese mixture for extra creaminess.
Health Considerations and Nutritional Value
Lasagna Soup can be a hearty meal, but it can also be made healthier by using lean meats, whole grain noodles, and incorporating more vegetables.
Nutritional Information (per serving, based on 6 servings):
- Calories: 400
- Protein: 25g
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 6g
FAQ
Q: Can I make this soup ahead of time?
A: Yes, Lasagna Soup can be prepared a day in advance. Store the soup and cheese mixture separately in the fridge, then combine when ready to serve.
Q: Can I freeze Lasagna Soup?
A: Yes, it freezes well. Just make sure to cool completely before transferring to airtight containers. It can be frozen for up to 3 months.
Q: What can I serve with this soup?
A: Garlic bread or a simple side salad pairs wonderfully with Lasagna Soup.
Lasagna Soup
Lasagna Soup combines the classic flavors of lasagna into a hearty, comforting dish, featuring rich meat sauce, pasta, and creamy cheese. It's an easy, satisfying meal perfect for any occasion.
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- salt and freshly ground black pepper to taste
- 1 yellow onion chopped
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 recipe homemade marinara sauce or 24 ounce marinara sauce
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons fresh parsley chopped (or 2 tsp dried)
- 1/2 teaspoon dried oregano leaves
- 1 teaspoons dried basil
- 7 cups low sodium chicken broth or vegetable broth
- 9 lasagna noodles broken into pieces
- 2 cups fresh spinach leaves optional,
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- fresh basil for serving
Instructions
- In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
- In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
- Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
- Bring to boil then add lasagna noodles (broken into 4ths) to potand reduce heat to medium-low and cook, stirring occasionally, until noodlesare tender. Add spinach, if using.
- In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
- Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil
Notes
Store lasagna soup covered, in the refrigerator for 3-4 days.
Make Ahead Instructions: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. Serve with a dollop of cheese.
Freezing Instructions: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).
Vegetarian Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.
Vegan Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute the cheese with homemade cashew ricotta.
Pasta Substitutions: Substitute any type of pasta for the broken lasagna noodles!
