Why Make This Recipe
Real Lasagna Soup is a comforting and delicious twist on traditional lasagna. This hearty soup combines your favorite lasagna flavors into a warm, bowl of goodness that’s perfect for any day of the week. It’s easy to make, simple to enjoy, and is a fantastic option for a family meal. Plus, it’s a great way to use ingredients you may already have in your pantry.
How to Make Real Lasagna Soup
Ingredients:
- 8 ounces dry lasagna noodles
- 1 tablespoon olive oil
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 6 ounces bulk Italian sausage or 1 Italian sausage link, 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
- 4 cups chicken broth
- 2 1/2 cups water
- 2 tablespoons chopped fresh Italian parsley
- 12 ounces ricotta cheese
- 3 ounces mozzarella cheese, shredded
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/2 cup freshly torn basil and Italian parsley leaves, optional
Directions:
Fill a large pot with lightly salted water and bring it to a boil. Stir in the lasagna noodles and return to a boil. Cook uncovered for about 4 to 5 minutes until just flexible. Transfer the noodles into cold water until cooled; drain very well.
Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper and grease it with 1 tablespoon of olive oil.
Cut the noodles in half lengthwise. Arrange them in evenly overlapping rows on the prepared baking sheet. Brush with melted butter and rub some butter between the noodles with your fingers.
Bake the noodles in the preheated oven until they are golden and beginning to crisp, about 10 minutes. Let cool and then cut into bite-sized pieces.
In a soup pot, heat 2 tablespoons of olive oil over high heat. Add the ground beef and sausage. Break up the meat with a spatula. Cook without stirring until the liquid evaporates and the meat sizzles, about 7 minutes.
Add the onions, garlic, tomato paste, red pepper flakes (if using), oregano, black pepper, and kosher salt. Cook and stir until the onions turn translucent, about 3 to 4 minutes.
Stir in the chicken broth, marinara sauce, and water. Bring to a simmer, then reduce heat to medium-low and simmer for 45 minutes.
In a bowl, mix the ricotta cheese, mozzarella cheese, and Parmesan cheese; set aside.
Increase the heat under the soup to medium-high; stir in the noodle pieces. Cook, stirring, until the pasta is tender, about 10 minutes. Reduce heat to low and stir in the Italian parsley.
Serve in bowls with a scoop of the cheese mixture on top, and sprinkle with freshly torn basil and parsley if you like.
How to Serve Real Lasagna Soup
Serve Real Lasagna Soup hot in your favorite bowls. You can add extra cheese on top or a sprinkle of fresh herbs for added flavor. Pair it with garlic bread or a side salad for a complete meal.
How to Store Real Lasagna Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply warm it on the stove or in the microwave until it’s steaming hot.
Tips to Make Real Lasagna Soup
- Feel free to adjust the spices according to your taste.
- For a vegetarian version, substitute the meat with mushrooms or other veggies.
- If you want more texture, try adding some chopped spinach or kale.
Variation
You can make this soup with whole wheat or gluten-free lasagna noodles. For a creamier soup, consider stirring in a little heavy cream or half-and-half at the end.
FAQs
Can I freeze Real Lasagna Soup?
Yes, you can freeze this soup. Just let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
Can I use other types of meat?
Absolutely! You can use ground turkey, chicken, or even sausage links. Just remember to adjust the cooking times if needed.
Is it necessary to bake the noodles?
Baking the noodles gives them a nice crispy texture, but you can skip this step if you prefer them softer. Just add the raw noodles directly to the soup and cook until tender.
Real Lasagna Soup
Ingredients
Method
- Fill a large pot with lightly salted water and bring it to a boil. Stir in the lasagna noodles and return to a boil. Cook uncovered for about 4 to 5 minutes until just flexible. Transfer the noodles into cold water until cooled; drain very well.
- Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper and grease it with 1 tablespoon of olive oil.
- Cut the noodles in half lengthwise. Arrange them in evenly overlapping rows on the prepared baking sheet. Brush with melted butter and rub some butter between the noodles with your fingers.
- Bake the noodles in the preheated oven until they are golden and beginning to crisp, about 10 minutes. Let cool and then cut into bite-sized pieces.
- In a soup pot, heat 2 tablespoons of olive oil over high heat. Add the ground beef and sausage. Break up the meat with a spatula. Cook without stirring until the liquid evaporates and the meat sizzles, about 7 minutes.
- Add the onions, garlic, tomato paste, red pepper flakes (if using), oregano, black pepper, and kosher salt. Cook and stir until the onions turn translucent, about 3 to 4 minutes.
- Stir in the chicken broth, marinara sauce, and water. Bring to a simmer, then reduce heat to medium-low and simmer for 45 minutes.
- In a bowl, mix the ricotta cheese, mozzarella cheese, and Parmesan cheese; set aside.
- Increase the heat under the soup to medium-high; stir in the noodle pieces. Cook, stirring, until the pasta is tender, about 10 minutes. Reduce heat to low and stir in the Italian parsley.
- Serve in bowls with a scoop of the cheese mixture on top, and sprinkle with freshly torn basil and parsley if you like.