Lasagna soup is a delightful, hearty dish that captures all the comforting flavors of traditional hot, bubbly lasagna. Imagine a rich, homemade tomato sauce simmering gently, filled with the essence of fresh sautéed onions and garlic, as well as fragrant herbs. Combined with a creamy ricotta cheese blend that adds a luscious texture. Add in perfectly cooked pieces of lasagna noodles, this soup becomes a warm comforting meal in a bowl.
In our household, Sundays are reserved for soup day during the cold, dark winter months. This soup serves as a nourishing and comforting meal for the family. It also leaves us with a few delicious leftovers for a satisfying lunch the next day. This lasagna soup has earned its place in our weekly rotation, thanks to its incredible depth of flavor and the soothing warmth it provides.
Lasagna Soup Ingredients
The ingredients used in lasagna soup are all natural and carefully selected to ensure a top-notch dish. I always choose quality beef from the local butcher. In addition, homemade tomato sauce and organic durum wheat noodles ensure that every bite is wholesome and delicious. In my kitchen, I prefer the bionaturae lasagne noodles. These noodles are organic and known for their exceptional quality. Only durum wheat listed on the ingredient label, and this is also a product of Italy.
Additionally, I make it a point to use freshly shredded cheese instead of pre-shredded varieties. Not only does freshly shredded cheese have a superior taste, but it also avoids the unnecessary food additives commonly found in pre-shredded options. Plus, buying a block of cheese and shredding it myself is often more economical. For those interested, an informative read on the additives in pre-shredded cheese can be found in an article by MightyNest.
Preparation, Servings, and Storage
The process of preparing this lasagna soup is straightforward, making it a perfect choice for busy families. In about an hour, you can have a steaming pot of soup ready to serve hot and fresh. The beauty of this recipe is that it requires just one Dutch oven or stock pot, simplifying the cleanup process.
A pot brimming with this rich soup yields around six generous servings, making it an excellent option for larger families or for those looking to meal prep for the week ahead. Should there be any leftovers, they can be stored in an airtight container in the refrigerator for up to four days. For optimal taste, I recommend storing the cheese blend separately from the soup and adding it just before serving, ensuring each bowl is topped with that melty goodness when ready to enjoy.
Lasagna Soup
Equipment
- dutch oven
- mixing bowl
Ingredients
- 1 lb Ground beef
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 2 cups Yellow onion, diced
- 4 cloves Garlic
- 4 cups Chicken broth
- 4 cups tomato sauce
- 2 cups Diced tomatoes
- 2 tsp Dried basil
- 2 tsp Dried oregano
- 9 Lasagna noodles
- 1 cup Ricotta cheese
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup Mozzarella cheese, freshly shredded
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Dried parsley
Instructions
- Heat a large dutch oven over medium heat.
- Add the ground beef, onions and garlic. Season the beef with salt and pepper. Cook until the beef is crumbly and no longer pink.
- Drain the beef on a paper towel lined plate to remove the grease.
- Return the meat, onions, and garlic back to the dutch oven.
- Add the chicken broth, tomato sauce, diced tomatoes, basil, and oregano.
- Simmer uncovered for 30 minutes.
- To prepare the cheese, combine ricotta, parmesan, mozzarella, salt, pepper, and oregano in a mixing bowl. Cover and refrigerate until ready to use.
- After the 30-minute simmer, break 9 lasagna noodles in bite sized pieces into the dutch oven. Stir to mix in the noodles and continue simmering for 9 more minutes.
- Once the noodles are cooked al dente, remove the pot from the heat.
- Serve in a large soup bowl with a few tablespoons of cheese mixture in each bowl.
Nutrition
Tastes just like the best lasagna with less work and dishes. The ricotta is a must.