Let’s make some!
Lasagna soup is a delightful twist on the classic Italian dish, lasagna, in a comforting soup form. While the exact origin of lasagna soup is unclear, it is believed to have originated in the United States, likely as a creative adaptation of the popular pasta dish.
Italy, known for its love of pasta, specifically lasagna, inspired the creation of lasagna soup. Traditional lasagna typically consists of layers of pasta sheets, meat sauce, cheese, and sometimes vegetables. The essence of lasagna, with its rich flavors, cheese, and hearty ingredients, serves as the foundation for lasagna soup.
The idea of turning lasagna into a soup likely emerged as a way to enjoy the comforting flavors of lasagna in a quicker and more accessible format. By transforming the dish into a soup, the layers and ingredients of lasagna are combined in a single pot, allowing for a delicious and satisfying meal in a fraction of the time.
Over the years, lasagna soup has gained popularity and become a well-loved dish, enjoyed by many across the globe. With its versatility, it can be customized to suit individual preferences by adding different types of meats, vegetables, and seasonings.
So, next time you're craving the flavors of lasagna but want a cozy soup instead, whip up a pot of lasagna soup and enjoy the heartwarming taste of a beloved Italian classic with a delightful twist.
Without further ado, let’s get to it!
- 1 tablespoon olive oil
- 1 pound ground beef (or substitute with ground turkey or pork)
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance the acidity)
- 8 lasagna noodles, broken into small pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, torn (for garnish)
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up into smaller pieces with a spoon.
2. Stir in the chopped onions and minced garlic, and sauté until the onions are softened and translucent.
3. Add the chicken or vegetable broth, diced tomatoes, tomato sauce, tomato paste, dried basil, dried oregano, salt, black pepper, and sugar (if using). Give everything a good stir to combine.
4. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, allowing the flavors to meld together beautifully.
5. Meanwhile, cook the broken lasagna noodles according to package instructions until al dente. Drain and set aside.
6. In a small bowl, mix together the ricotta cheese, shredded mozzarella, and grated Parmesan.
7. Once the soup has simmered, it's time to assemble our lasagna soup bowls. Ladle a generous amount of soup into individual oven-safe bowls or crocks. Sprinkle some cooked lasagna noodles on top of the soup.
8. Carefully spoon a dollop of the ricotta and mozzarella mixture on each bowl.
9. Pop the bowls under the broiler for a couple of minutes until the cheese is bubbly and golden brown. Keep an eye on them to prevent burning!
10. Remove from the broiler, let them cool for a moment, and garnish with torn fresh basil leaves for an extra pop of flavor and color.
Serve your Lasagna Soup hot, and don’t forget some crusty bread or garlic toast on the side for dipping!
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