Lasagna Soup
Lasagna Soup
Lasagna Soup
Lasagna Soup

Lasagna Soup

David Venable

Dig in! The traditional flavors & ingredients of lasagna find their way into my Italian-inspired soup.

Soup

  • 1 lb ground beef, cooked and drained
  • 1 lb bulk sweet Italian sausage
  • 4 Tbsp olive oil
  • 1 onion, medium dice
  • 4 cloves garlic, thinly sliced
  • 4 Tbsp tomato paste
  • 1 (28-oz) can San Marzano whole peeled tomatoes
  • 2 cups marinara (or your favorite tomato sauce)
  • 2 Tbsp fresh oregano, chopped
  • 2 Tbsp fresh thyme
  • 1 Tbsp fresh basil, chopped
  • 1 bay leaf
  • 10 cups beef stock
  • Salt and pepper
  • 8 strips of lasagna noodles, cooked, cooled, and cut into 2” squares

Preparation

To prepare the soup, heat olive oil in a 6-qt stockpot over medium heat. Brown the sausage, breaking it up with a spoon as it cooks. Toss in the onion and garlic, sauté until translucent, then add the tomato paste and sauté briefly.
In a mixing bowl, hand-crush the tomatoes, and put the tomatoes and their juice into the stockpot. Stir in the marinara sauce, herbs, and beef stock. Simmer for 20 minutes. Mix in the cut pasta. Check for proper seasoning and adjust if necessary.
To prepare the topping, mix together the ricotta, Parmesan, basil, zest, salt, and pepper in a small mixing bowl.
To assemble the dish, ladle the soup into bowls and dollop on the prepared cheese topping.

Topping

  • 2 cups ricotta cheese
  • 1/4 cup grated Parmesan
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp lemon zest
  • Salt and pepper to taste

Cook's Notes

Good-quality tomatoes give your soup an even better flavor, so the splurge is worth it! You can also use whole-wheat or gluten-free pasta depending on the preferences of you and your guests.

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