Lasagna Soup

Casseroles and soups marry in this delicious + super easy recipe for Lasagna Soup! Not only is this a great meal any time of year, it’s fun to make with those just learning to cook. Making ricotta dumplings is another level of yummy + satisfying, too. Go easy on the parsley if you like; I certainly don’t. :)

 
Lasagna Soup
 
 

Soup Elements

10-12 C WATER

1 TB SEA SALT

2 TB OLIVE OIL

12 UNCOOKED LASAGNA NOODLES

1/4 C VIRGIN OLIVE OIL

4 GARLIC CLOVES, FINELY MINCED

1/2 YELLOW ONION, FINELY CHOPPED

1 TSP FRESH OR DRIED OREGANO

1 TSP FRESH OR DRIED ROSEMARY

1 LBS LEAN GROUND MEAT

1 LB LEAN GROUND LAMB OR ITALIAN SAUSAGE

2 TSP SEA SALT

1 TSP BLACK PEPPER

1 TSP GARLIC POWDER

1 (6-OZ) CAN TOMATO PASTE

1 (14.5-OZ) CAN CRUSHED TOMATOES

1/2 C DRY WHITE WINE

1 QT BEEF BROTH

1/2 C HEAVY CREAM

Ricotta Dumpling Elements

1 C RICOTTA CHEESE

1/2 C PARMESAN CHEESE, FINELY GRATED

1 TB FRESH PARSLEY, FINELY CHOPPED

1 TB FRESH BASIL, FINELY CHOPPED

1 TSP SEA SALT

1/2 TSP BLACK PEPPER

Soup Directions

  1. IN A LARGE POT OVER HIGH HEAT, ADD WATER AND BRING IT TO A BOIL.

  2. ONCE BOILING, ADD 1 TABLESPOON OF SEA SALT AND 2 TABLESPOOS OF OLIVE OIL TO THE WATER.

  3. DROP THE LASAGNA NOODLES AND BOIL FOR 8-10 MINUTES.

  4. DRAIN THE WATER FROM THE NOODLES, COVER WITH A LID, AND SET ASIDE.

  5. IN A LARGE DUTCH OVEN OVER MEDIUM-HIGH HEAT, ADD 1/4 C OF OLIVE OIL, GARLIC, ONION, OREGANO, AND ROSEMARY; SAUTE UNTIL TENDER.

  6. ADD GROUND MEAT, GROUND LAMB OR ITALIAN SAUSAGE, SEA SALT, BLACK PEPPER, AND GARLIC POWDER TO THE DUTCH OVEN; SAUTE UNTIL       COMPLETELY BROWN. SPOON OFF AT LEAST HALF OF THE GREASE.

  7. ADD TOMATO PASTE AND CRUSHED TOMATOES TO THE MEAT MIXTURE; STIR TO INCORPORATE.

  8. ADD WHITE WINE AND BEEF BROTH TO THE DUTCH OVEN, AND SCRAPE OFF ANY BITS FROM THE SIDES AND BOTTOM OF THE PAN; BRING TO A SIMMER.

  9. SIMMER FOR 20 MINUTES TO REDUCE AND THICKEN.

  10. POUR THE HEAVY CREAM INTO THE SOUP AND STIR TO INCORPORATE.

  11. USING KITCHEN SHEARS, CUT THE COOKED LASAGNA NOODLES INTO SMALL SQUARES AND ADD TO THE SOUP; SIMMER FOR 5-10 MINUTES.

  12. IN A SMALL MIXING BOWL, ADD ALL OF THE DUMPLING INGREDIENTS AND WHISK WELL TO COMBINE.

  13. USING A SMALL SPRINGFORM SCOOP, SCOOP 2-3 BALLS OF RICOTTA DUMPLINGS INTO EACH BOWL OF SOUP SERVED.

 

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xo, Melissa

SoupMelissa ChildressItalian, Lasagna, Hot SoupComment