Lasagna Soup: the recipe that combines tradition and speed!
Purists of lasagna might cringe, but when I discovered the Lasagna Soup recipe, I couldn’t resist trying it.
And as my grandmother used to say, before judging a dish, you have to taste it! I have to admit, I was pleasantly surprised.
Despite the name, it is not a “soupy” broth at all, but a thick, rich and hearty dish that captures all the flavor and warmth of classic Sunday lasagna, but with an infinitely simpler preparation.
This recipe is the perfect solution to satisfy your craving for comfort food without spending hours in the kitchen layering and baking.
All the elements of a classic lasagna — a rich ragù, the pasta, and the creaminess of the cheese — blend in a single pot, creating a unique and enveloping dish.
The base is a flavorful tomato broth with sausage and spices, enriched with lasagna noodles cooked directly inside.
To top it all off, a generous scoop of ricotta and parmesan that melts, creating a wow effect at the first taste.
It’s the ideal recipe for a family dinner, a special occasion, or simply to pamper yourself after a long day.
It will surprise you with its simplicity and charm you with its authentic flavor.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 635.00 (Kcal)
- Carbohydrates 24.58 (g) of which sugars 6.38 (g)
- Proteins 29.38 (g)
- Fat 47.50 (g) of which saturated 6.40 (g)of which unsaturated 4.48 (g)
- Fibers 3.26 (g)
- Sodium 2,319.24 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz pasta (mafalde, lasagna noodles)
- 2 tablespoons extra virgin olive oil
- 1 onion (medium, chopped)
- 1 lb sausage (mild or spicy)
- 1 clove garlic
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 15 oz canned tomatoes
- 1 cup water
- A few leaves basil
- 4 oz ricotta
- 1.75 oz grated parmesan cheese
LASAGNA SOUP RECIPE
If you plan to serve the lasagna soup immediately, you can cook the pasta directly in the soup, but do not overcook the pasta beyond the cooking time indicated on the package as it may become too cooked. Otherwise, if you want to prepare it in advance, proceed as follows.
In a high-sided pan, heat the oil and sauté the onion and garlic. Add the crumbled sausage and cook for 5 minutes, until golden. Add the tomato paste and cook for another 5-7 minutes.
Add the crushed canned tomatoes, half of the broth, and water. Bring to a boil and then lower the heat. Add the pasta (previously cooked very al dente) and continue to simmer for about 5 minutes, adding more broth if the base dries out too much.
While the soup is cooking, mix the ricotta and grated parmesan in a bowl. Adjust with salt.
Taste the soup and adjust the seasoning. Serve the hot soup in bowls and add a generous scoop of ricotta and parmesan cream. Top with a few fresh basil leaves.
NOTES AND SUBSTITUTIONS
PASTA For this recipe, I recommend using Reginette or Mafalde pasta, which resemble lasagna but have ruffled edges. Alternatively, you can use regular egg lasagna and cut it into fairly wide strips (at least 0.8 inches). If you use fresh egg pasta, the cooking times are significantly shorter. If you plan to serve the lasagna soup, you can cook the pasta directly in the soup; in this case, you will need to increase the liquid part (almost all the broth instead of half). Keeping the cooked pasta separate from the broth gives you the possibility to delay serving the soup without compromising the consistency of the pasta.
OIL Use a mild-tasting extra virgin olive oil, not too aromatic.
SAUSAGE Any type of sausage is fine: choose mild or spicy according to your taste. Alternatively, for a vegetarian lasagna soup, you can completely omit the sausage.
BROTH The best broth to use for this recipe is vegetable or chicken broth. Homemade is best, but store-bought is also fine.
RICOTTA If you’re not a fan of ricotta, garnish the soup with grated mozzarella or parmesan instead.
STORAGE
Lasagna Soup can be stored in an airtight container in the fridge for up to 3 days. The best way to reheat this soup is over medium heat in a large saucepan.
You can prepare Lasagna Soup one day in advance, in which case prepare everything except the pasta and place the soup in the fridge in a large airtight container. Just before serving, cook the noodles separately in a large pot with plenty of salted water and add them to the soup later. It’s not advisable to store this soup in the freezer
Alternatives and Variants
Vegetarian version: Replace the sausage with a mix of chopped mushrooms or lentils.
Creamier: Add a tablespoon of cream or a little milk at the end of cooking for an even smoother result.
With vegetables: Add a mix of chopped vegetables (carrots, celery, zucchini) to the sauté for an even richer and more nutritious dish.
Usage and Pairings
It’s a perfect, complete, and satisfying main dish. Accompany it with some toasted bread for the classic “scarpetta,” and pair it with a good red wine like a Chianti or a Sangiovese.
FAQ (Questions and Answers)
What is Lasagna Soup?
Despite the evocative name, Lasagna Soup, as it is called in the United States, is essentially a deconstructed lasagna, without layering, but it’s not that liquid. It’s more like a thick stew and retains all the typical ingredients and flavors of a classic lasagna.
Can you make Lasagna Soup in a slow cooker?
To make Lasagna Soup, you can also use a slow cooker. Place all the ingredients except the pasta in the pot, set it to High mode, and cook for 3-4 hours. When 30 minutes remain, add the raw pasta and finish cooking.
Will the soup be too liquid?
No, if you follow the instructions, the consistency will be thick and creamy, similar to a stew. The starch from the pasta helps thicken everything.
Can I use other types of pasta?
Certainly. The ideal types of pasta are those that break easily, like mafalde or tagliatelle. Conchiglioni are also good.
Why should I cook the pasta separately?
Cooking the pasta separately prevents it from overcooking and falling apart in the soup, maintaining a perfect texture. It’s the best option if you want to prepare the dish in advance.
