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 CUPS WATER

1 TABLESPOON SEA SALT

2 TABLESPOONS OLIVE OIL

12 UNCOOKED LASAGNA NOODLES

1/4 CUP VIRGIN OLIVE OIL

4 GARLIC CLOVES, FINELY MINCED

1/2 YELLOW ONION, FINELY CHOPPED

1 TABLESPOON FRESH OR DRIED OREGANO

1 TABLESPOON FRESH OR DRIED ROSEMARY

1 POUND LEAN GROUND MEAT

1 POUND LEAN GROUND LAMB OR ITALIAN SAUSAGE

2 TABLESPOONS SEA SALT

1 TABLESPOON BLACK PEPPER

1 TABLESPOON GARLIC POWDER

1 (6-OZ) CAN TOMATO PASTE

1 (14.5-OZ) CAN CRUSHED TOMATOES

1/2 CUP DRY WHITE WINE

1 QUART BEEF BROTH

1/2 CUP HEAVY CREAM

Ricotta Dumpling Elements

1 CUP RICOTTA CHEESE

1/2 CUP PARMESAN CHEESE, FINELY GRATED

1 TABLESPOON FRESH PARSLEY, FINELY CHOPPED

1 TABLESPOON FRESH BASIL, FINELY CHOPPED

1 TABLESPOON SEA SALT

1/2 TABLESPOON 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 tablespoons 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.

 

x, Melissa

SoupMelissa ChildressItalian, Lasagna, Hot SoupComment