Comforting Lasagna Soup
Lasagna soup transforms the timeless layers of traditional lasagna into a comforting bowl of delight. This hearty dish has all the familiar flavors you love, infused into a rich broth, topped with bubbly mozzarella that stretches beautifully as you take your first spoonful.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 pound Italian sausage or ground beef
- 1 can (28 oz / 796 g) crushed tomatoes
- 4 cups (1 L) chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces (225 g) pasta shells or fettuccine broken into pieces
For the Toppings
- 1 cup (240 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
- Fresh basil for garnish
Instructions
Step 1: Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Step 2: Brown the Meat
- Add the minced garlic and sausage (or ground beef) to the pot. Cook until browned, breaking it up with a wooden spoon.
- Tip: For added depth, consider using spicy sausage to ignite your taste buds!
Step 3: Build the Flavor
- Stir in the crushed tomatoes, chicken or vegetable broth, oregano, basil, salt, and pepper. Bring the mixture to a boil, then lower the heat to a simmer. Let those flavors meld together for about 10 minutes.
Step 4: Add the Pasta
- Once simmering, add the broken pasta shells or fettuccine, and cook according to the package instructions until al dente. This can take about 8-10 minutes.
Step 5: Assemble the Toppings
- While the pasta cooks, prepare ricotta and mozzarella for topping. In a small bowl, mix the ricotta with a sprinkle of salt and pepper for flavor enhancement.
Step 6: Serve
- Ladle the soup into bowls, dollop generously with ricotta, and sprinkle with shredded mozzarella. Place under the broiler for a few minutes until the cheese is melted and bubbly.
- Tip: Keep an eye on the cheese; it takes just a minute to go from bubbly to burnt!
Notes
Pro tips
Use multiple cheeses for a richer taste; consider Parmesan or Pecorino Romano for a twist.
For a veggie-packed version, sneak in diced zucchini or spinach during the initial sauté.
Make it gluten-free by substituting with gluten-free pasta or zucchini noodles.
Allow leftovers to cool completely before storing—this keeps flavors intact and enhances the dish for next time.
Freeze portions in airtight containers for easy weeknight dinners down the road.