Lasagna soup, a delightful fusion of Italian and American cuisine, has a rich and interesting history. Although the exact origins are elusive, the dish likely evolved from traditional lasagna, which traces its roots to ancient Greece and Rome.
Lasagna soup remains a beloved and versatile dish, loved for its rich flavors, appealing texture, and ease of preparation. Whether enjoyed as a comfort weeknight meal or served at gatherings with friends and family, lasagna soup evokes the timeless appeal of classic Italian cuisine by offering a delicious and satisfying twist on tradition.
The finished lasagna soup is a sight to behold, with its vibrant colors, tantalizing aromas, and layers of flavors. Whether served as a comfort food on a weeknight, a comforting meal on a chilly evening, or a crowd-pleasing option for get-togethers, lasagna soup never fails to captivate the senses and warm the soul. Is. Its ability to evoke nostalgia while offering a fresh twist on a beloved classic makes it a timeless favorite among foodies of all ages.
WHY YOU’LL LOVE THIS LASAGNA SOUP
- EASY ONE POT RECIPE. No tedious layering – dump the ingredients together and simmer!
- TASTES LIKE LASAGNA. Lasagna noodles are cradled in a beefy marinara broth, then cradled with Parmesan, mozzarella, and ricotta.
- ADEPTLY SEASONED. Onions, garlic, red pepper flakes, Italian seasonings, and a splash of balsamic create a symphony of flavors.
- SIMMERED TO PERFECTION. The noodles emerge delightfully al dente.
- CUSTOMIZABLE. You don’t have to use lasagna noodles! Use whatever pasta you have on hand, add veggies, use turkey or chicken sausage, go light on the cheeses or pile it on, etc
LASAGNA SOUP VARIATIONS
- Pasta: Any small pasta shape will work.
- Bouillon broth: Use water plus chicken bouillon or chicken base to equal 8-10 cups broth. Omit the salt, then add salt to taste. You may also use vegetable broth but it is not as flavorful.
- Turkey sausage: Swap the lean ground beef for turkey or chicken sausage. I recommend adding a tablespoon of beef bouillon, reducing the salt, then salting to taste.
- Italian sausage: Use all Italian sausage for extra flavor. Use hot Italian sausage for a kick!
- Onion: Fresh is best, but you may substitute with 1 ½ teaspoons onion powder.
- Garlic: You may substitute with 1 ½ teaspoons garlic powder.
- Add vegetables: Carrots, celery, bell peppers, zucchini, green beans, spinach, etc. would all be tasty.
HOW TO MAKE LASAGNA SOUP
Ingredients
- 1 pound (450 grams) ground beef or Italian link
- 1 onion,
- minced clove garlic,
- chopped 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups (1 liter) beef stock broth
- 1 teaspoon tomato paste
- 1 teaspoon tablespoon dried basil
- tablespoon dried thyme sprig and
- pepper to taste
- 8 oz (225 g) lasagna poles, broken into pieces
- mug (240 ml) ricotta cheese
- 1 mug (50 g) grated parmesan
- cheese 1 mug (100 ml) (optional)
INSTRUCTIONS
In a large pot or Dutch roaster, brown the beef or Italian link over medium heat, breaking it into small pieces as it cooks.
Add chopped onion and chopped garlic to the pot. Cook until the onions are soft and the garlic is translucent, about 3 to 4 blinks.
Stir in the minced tomatoes, tomato sauce, beef broth, tomato paste, dried oregano, dried basil, dried thyme, thyme, and pepper.
Bring the mixture to a boil.
After stewing, add the broken lasagna poles to the pot.
Cook until the pols are tender, about 10-12 flashes, stirring occasionally to help them stick.
In a small bowl, combine the ricotta cheese and grated Parmesan cheese.
To serve, spoon the haze into the coliseum. Top each serving with the ricotta-parmesan mixture and a sprinkle of shredded mozzarella. Still, garnish with fresh basil leaves before serving, if asked.
Enjoy your comforting and succulent lasagna soup! Feel free to adjust the seasoning to your taste preferences, and you can also add fresh vegetables like chopped bell peppers or spinach for extra nutrition.
HOW TO SERVE LASAGNE SOUP
Serving Lasagna Soup is where the fun is at! Ladle the soup into bowls, then top with desired amount of mozzarella, Parmesan and a dollop of ricotta. Stir the cheeses into the hot soup to melt and mingle with the noodles. Finish it off with a side of Caesar Salad and garlic bread!
NOTES
LASAGNA SOUP RECIPE EASY STORAGE
Storage: Store Lasagna Soup in an airtight container in the refrigerator for 4-5 days.
To reheat: You may need to add a splash of broth before reheating. Reheat large batches on the stove over medium heat, or microwave for 90 seconds, stir, then continue to microwave for 20-second intervals, if needed.
CAN YOU FREEZE LASAGNA SOUP?
I do not recommend freezing Lasagna Soup because the noodles can become mushy once thawed. If you would like to freeze the soup, omit the noodles and reduce the broth. When ready to enjoy, cook the lasagna noodles separately and add them to the thawed, warmed soup.
What If I Don’t Have all Those Dried Herbs?
If you don’t have the long list of herbs I’ve also tried this with 1 Tbsp Italian seasoning and it works great.
Can I Use Fresh Herbs?
I’ve also made this with fresh basil in place of dried. If doing so use 1/4 cup chopped fresh basil. You could also use fresh oregano, rosemary or thyme too just triple those amounts.
Other Variations of Lasagna Soup:
- 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!
I hope you love this recipe . Stay tune for the new and amazing recipes !!!!
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