Lasagna Soup

A comfort food is described as a nostalgic dish that has sentimental value to a person. As comfort dishes go, lasagna fits the bill for me in spades. However, the long simmer of a homemade sauce and then an assembly station at my parents’ kitchen table is not something I can replicate during the week for my own family. Using elements of my dad’s method for sauce, I created this easy soup that gives you the comfort of a lasagna on a hectic weekday. I can hear my dad lovingly laughing as he says, “lasagna can’t be a soup.”

Lasagna Soup

There is nothing more comforting that a homemade lasagna but busy weekdays aren't built for lasagna. However, Lasagna Soup is your dinner answer for a dish that needs to wrap your weary and hungry family in a hug.

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Servings: 6 Servings

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

• 2 tbsp extra virgin olive oil
• 1 large yellow onion diced
• 1/2 cup diced celery
• 5 cloves garlic minced
• 1 lb ground beef
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 1/2 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup tomato paste
• 1 24 oz can of crushed tomatoes
• 6 cups chicken or vegetable broth
• 2 bay leaves
• 8 ounces dry lasagna noodles snapped into small pieces
• 1/2 cup heavy cream
• 1 1/2 cups whole milk ricotta cheese
• 1/2 cup parmesan cheese
• Pinch of ground nutmeg
• 1/4 cup fresh basil leaves

Method

 

1. In a large Dutch oven, heat olive oil over medium heat. Add the onion and celery and cook, stirring occasionally until onion is translucent, about 4 minute.
2. Add the garlic and stir for 30 seconds until fragrant.Add the beef, oregano, red pepper flakes, salt and pepper. Using the back of a wooden spoon, break up the meat and cook until it begins to brown, about 3 to 5 minutes. Stir in the tomato paste and cook for about 2 minutes.
3. Add the crushed tomatoes, chicken or vegetable broth and bay leaves and bring to a boil, over medium-high heat. Stir in the lasagna noodles, reduce the heat to a simmer and cook, uncovered for 15 to 20 minutes, stirring occasionally, until noodles are tender.
4. Meanwhile, mix ricotta and parmesan cheeses with nutmeg and salt and pepper. Set aside.Remove pot from the heat, stir in the cream and basil. Season to taste with salt and pepper if desired.
5. Serve soup in bowls and top with two large dollop of ricotta mixture and extra fresh basil leaves
6. Note: This recipe makes six servings so be sure to save your leftovers for lunch or another dinner. When reheating add leftover broth or water to the soup since the noodles with love to drink up your tomato broth.