Lasagna Soup
One of the appealing aspects of lasagna soup is its versatility, allowing for various adaptations to suit individual preferences.
Ingredients
- 8 ounces dry lasagna noodles
- 1 tablespoon olive oil
- 2 tablespoons butter
Soup Base:
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 6 ounces bulk Italian sausage or 1 Italian sausage links, casing removed
- 1 cup diced yellow onion
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1/4 teaspoon crushed red pepper flakes optional
- 1/4 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt or to taste
- 1 24 ounce jar prepared marinara sauce, or 3 cups homemade marinara sauce
- 4 cups chicken broth
- 2 1/2 cups water
- 2 tablespoons chopped fresh Italian parsley
Cheese Mixture:
- 12 ounces ricotta cheese
- 3 ounces mozzarella cheese shredded
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- Garnish:
- 1/2 cup torn fresh basil and Italian parsley leaves optional
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until just flexible, 4 to 5 minutes. Transfer noodles into cold water until cooled; drain very well.
- Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper, and grease parchment with 1 tablespoon olive oil.
- Cut noodles in half lengthwise. Arrange noodles in evenly overlapping rows on the prepared baking sheet. Brush with melted butter, and use fingers to rub some butter between the noodles.
- Bake noodles in the preheated oven until they are golden, blistered, and are beginning to brown with crispy outside edges. Let cool; cut into bite-sized pieces.
- Add 2 tablespoons olive oil to a soup pot, and place over high heat. Add beef and sausage. Use a spatula to break up the meat into small pieces; cook without stirring until liquid evaporates and meat begins to sizzle in its own fat, then continue to cook and stir until meat begins to brown, about 7 minutes.
- Add onions, garlic, tomato paste, red pepper flakes, dried oregano, black pepper, and kosher salt. Cook and stir until onions begin to turn translucent, 3 to 4 minutes.
- Stir in chicken broth, marinara sauce, and water. Bring to a simmer, reduce heat to medium-low, and simmer for 45 minutes.
- In a bowl, stir ricotta cheese, mozzarella cheese, and Parmesan cheese together; set aside.
- Increase the heat under soup to medium high; stir in noodle pieces. Cook, stirring, until pasta is tender, about 10 minutes. Reduce heat to low, and stir in the 2 tablespoons Italian parsley.
- Serve in bowls with a scoop of cheese mixture, and sprinkle with freshly torn basil and Italian parsley if desired. Cook’s Note The pasta does not have to be baked first, and can simply be broken up raw, stirred into the soup, and cooked until tender. Other pasta shapes can be used instead. More or less chicken broth can be used for a thicker or thinner soup texture.
Video
Notes
Nutrition Facts
calories 681, total fat 40g, saturated fat 16g, cholesterol 136mg, sodium 2119mg, total carbohydrate 33g, dietary fiber 4g, total sugars 11g, protein 45g, vitamin c 8mg, calcium 379mg, iron 5mg, potassium 1114mg
calories 681, total fat 40g, saturated fat 16g, cholesterol 136mg, sodium 2119mg, total carbohydrate 33g, dietary fiber 4g, total sugars 11g, protein 45g, vitamin c 8mg, calcium 379mg, iron 5mg, potassium 1114mg