I still remember my Nonna Emilia’s kitchen. It was a whirlwind of flour, simmering sauces, and comforting, familiar smells. Sunday afternoons were reserved for lasagna, of course. The sheer effort involved in layering all those noodles, ricotta, and sauce filled the house with an anticipation that was almost palpable. But sometimes, even Nonna needed something faster. That’s when she’d whip up Lasagna Soup. It wasn’t about replacing the classic; it was about capturing its essence in a quicker, equally satisfying form. And now, I’m sharing her (slightly adapted!) recipe with you. Let’s dive into the wonderful world of Lasagna Soup!
Why You’ll Love This Lasagna Soup
Let’s be honest: who doesn’t love lasagna? But who has time to assemble a layered masterpiece every week? This Lasagna Soup gives you all the rich, savory flavors we crave – the meaty ragu, the creamy ricotta, the comforting noodles – but in a fraction of the time.
Here’s why you’ll adore this recipe:
- Speedy and Easy: Ready in under an hour, it’s perfect for busy weeknights.
- Bursting with Flavor: It’s intensely savory and satisfying. Seriously, it tastes like a hug in a bowl.
- Family-Friendly: Even picky eaters tend to love the familiar flavors of lasagna in soup form.
- Versatile: Easily adaptable to dietary needs and preferences (more on that later!).
- The Ultimate Comfort Food: Warm, cheesy, and packed with goodness – what’s not to love?
The Ingredient Checklist
Here’s what you’ll need to create your own bowl of comforting Lasagna Soup:
- Ground Beef: 1 pound (You can substitute ground turkey or Italian sausage.)
- Italian Sausage (Optional): 1/2 pound, removed from casings (If using ground beef only)
- Yellow Onion: 1 medium, finely chopped
- Garlic: 4 cloves, minced
- Carrot: 1 medium, finely diced
- Celery: 1 stalk, finely diced
- Crushed Tomatoes: 28 ounces (one large can)
- Tomato Paste: 2 tablespoons
- Beef Broth: 6 cups (or chicken broth if preferred)
- Dried Oregano: 1 teaspoon
- Dried Basil: 1 teaspoon
- Bay Leaf: 1
- Sugar: 1 teaspoon (balances the acidity of the tomatoes)
- Lasagna Noodles: 8 ounces (short, broken pieces are best–more on this later)
- Ricotta Cheese: 15 ounces (whole milk recommended for richness)
- Egg: 1 large
- Parmesan Cheese: 1/2 cup, grated (plus extra for serving)
- Fresh Parsley: 1/4 cup, chopped (for garnish)
- Olive Oil: 2 tablespoons
- Salt and Black Pepper: To taste.
Let’s Get Cooking: Step-by-Step Instructions
This recipe is straightforward, but a little attention to detail makes all the difference.
1. Brown the Meat:
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef (and Italian sausage, if using) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
2. Build the Flavor Base:
Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Tomato Time:
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This helps caramelize the paste and deepen the flavor. Add the crushed tomatoes, beef broth, oregano, basil, and bay leaf. Season with sugar, salt, and pepper. Bring the mixture to a simmer.
4. Simmer & Develop Flavor:
Reduce the heat to low, cover the pot, and let the soup simmer for at least 20 minutes. The longer it simmers, the more the flavors meld together. 30-45 minutes is even better! Remove the bay leaf.
5. Prepare the Ricotta Mixture:
While the soup is simmering, prepare the ricotta mixture. In a small bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Stir until well combined.
6. Cook the Noodles:
Add the lasagna noodles to the simmering soup. Break them into smaller, manageable pieces. Cook according to package directions, usually about 8-10 minutes, or until the noodles are al dente (slightly firm to the bite). Stir occasionally to prevent the noodles from sticking.
7. Add the Ricotta:
Stir dollops of the ricotta mixture into the soup. Don’t stir too vigorously—you want the ricotta to stay in somewhat distinct pockets.
8. Serve & Enjoy!
Ladle the Lasagna Soup into bowls. Garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately and savor every comforting spoonful.
Tips, Variations & Serving Suggestions
Want to customize your Lasagna Soup? Here are a few ideas:
- Noodle Choice: Traditional lasagna noodles work great, but small broken pieces cook faster. You can even use oven-ready lasagna noodles (just add them later, as they require less cooking time).
- Vegetarian Version: Substitute the ground beef with lentils or chopped mushrooms. Use vegetable broth instead of beef broth.
- Spicy Kick: Add a pinch of red pepper flakes to the soup, or use spicy Italian sausage.
- Extra Veggies: Feel free to add other vegetables like zucchini, spinach, or bell peppers. Add them along with the carrots and celery.
- Creamier Soup: Stir in a splash of heavy cream or half-and-half at the end for extra richness.
- Serve With: Crusty bread for dipping is a must! A simple side salad also complements the soup nicely.
(Optional) Nutritional Information (Approximate)
- Serving Size: 1 1/2 cups
- Calories: 450-550
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 30-35g
Your New Comfort Food Awaits!
Making this Lasagna Soup is a breeze, and the result is a deliciously comforting meal that the whole family will love. Don’t be intimidated by the ingredient list; it all comes together beautifully. So, gather your ingredients, put on some music, and get ready to experience the warmth and satisfaction of Nonna’s secret…or, well, our secret now! Give this recipe a try – and let me know what you think in the comments below. Buon appetito!
