Lasagna Soup

Lasagna is a go-to recipe in the ol' Drummond family, and there's nothing on earth that can top it. Unless, of course, you turn our go-to lasagna into a piping hot soup. It's a new favorite around here! Try it . . . just once. You'll see why.
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  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 8 to 10 servings
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Ingredients

12 uncooked lasagna noodles

1/4 cup olive oil 

1 yellow onion, halved and sliced  

4 garlic cloves, minced 

1 sprig oregano, minced 

2 sprigs thyme, minced 

1 pound ground beef 

1 pound pork sausage, casing removed 

1 teaspoon kosher salt 

1/2 teaspoon black pepper 

3 tablespoons tomato paste 

3/4 cup white wine or stock 

One 14.5-ounce can whole tomatoes with juice 

4 cups (1 quart) vegetable or chicken stock 

1 tablespoon chopped parsley, plus more for serving 

1/2 cup heavy cream 

Ricotta "Dumplings:"

1 cup whole-milk ricotta cheese

1/2 cup freshly grated Parmesan cheese 

1 tablespoon minced parsley 

1 tablespoon minced basil, plus some torn leaves for garnish 

1/2 teaspoon kosher salt 

1/2 teaspoon black pepper 

Directions

  1. Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
  2. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, 
  3. garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes. 
  4. Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . . 
  5. And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain 
  6. off at least half of the grease. 
  7. Add the tomato paste . . . 
  8. And stir to combine. Let the tomato paste cook for 1 minute. 
  9. Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little 
  10. bits. 
  11. Add the tomatoes and their juice, crushing them with the spoon as you stir them in. 
  12. Add the stock and stir it in . . . 
  13. Then add the parsley. 
  14. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust 
  15. the salt and pepper as needed. 
  16. Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside. 
  17. Pour in the cream and stir to combine. 
  18. Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture. 
  19. Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley, 
  20. basil, salt, and pepper . . . 
  21. And stir until combined. 
  22. Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one! 

Cook’s Note

Variations: Use ground turkey. Omit the lasagna noodles for a lower carb soup.

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