Lasagna Soup

Lasagna is a go-to recipe in the Brooks family, and there’s not much that can top my luscious lasagna.

Unless, of course, you turn my go-to lasagna into a piping hot soup. I think it is going to be our new favorite around here!

Try it… just once, and you’ll see why.

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Lasagna Soup

I forgot to add the parmesan and ricotta to the picture! #mombrain

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On a plate or tray, break the lasagna noodles into random smaller pieces.

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Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.

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In a large soup pot, heat the olive oil over medium heat. Add the onions, garlic, basil, and oregano. Stir and cook for about 2 minutes, until the onions are starting to soften.

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Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper.

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Saute until the meat is fully cooked, breaking it up into smaller pieces as you go. Drain off at least half of the grease/fat.

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Add the tomato paste and stir to combine.

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Add the whole tomatoes and crush them with the spoon as you stir them in.

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Add the beef broth and stir it in.

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Sprinkle some chopped parsley on top, stir, and then simmer for 20 minutes.

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In a separate bowl, make the ricotta “dumplings.” Combine ricotta, parmesan, parsley, basil, salt, and pepper.

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Stir until combined and set aside.

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Pour in the heavy cream and stir to combine.

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Add the noodles and let them simmer for an additional 5 minutes.

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Scoop the soup into bowls, sprinkle with a little extra parsley, and add a dollop or two of ricotta to the top of each bowl.

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Ingredients

  • 12 uncooked lasagna noodles
  • 3 tablespoons olive oil
  • 1 onion, halved and thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon minced basil
  • 1/2 tablespoon dried oregano
  • 1 pound ground beef
  • 1 pound breakfast sausage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons tomato paste
  • 1-28 ounce can whole tomatoes with juice
  • 4 cups (1 quart) beef broth/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
  • 1 tablespoon minced parsley
  • 1 tablespoon minced basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Break the lasagna noodles into random smaller pieces. Cook the noodles about 1 minute less than the package directions. Drain and set aside.
  2. In a large soup pot, heat the olive oil over medium heat. Add the onion, garlic, basil, and oregano, and cook for about 2 minutes until the onions are starting to soften.
  3. Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper. Saute until the meat is fully cooked, breaking it up as you go. Drain off at least half of the grease.
  4. Add the tomato paste and stir to combine. Then add the whole tomatoes and their juice, crushing them with the spoon as you stir.
  5. Pour in the broth, add the parsley, stir, and bring to a boil, then reduce to low and simmer for 20 minutes.
  6. Pour in the heavy cream and stir to combine.
  7. Add the noodles and let them simmer for an additional 5 minutes.
  8. Make the ricotta “dumplings” by adding the ricotta, parmesan, parsley, basil, salt, and pepper. Stir to combine.
  9. Scoop the soup into bowls, sprinkle with a little extra parsley, and add a dollop or two of ricotta to the top of each bowl.

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One thought on “Lasagna Soup

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