Lasagna Soup Recipeby Twice Baked Twins
Did someone say lasagna soup?
You know, sometimes we even amaze ourselves! We certainly did with this dish. Our 2 minute take™ on a favorite Italian classic was so scrumptious and satisfying, you'll definitely want to make this a staple in your recipe collection.
This lasagna soup was a big hit with the family... the only complaint was that we didn't make enough for leftovers! The big chunks of lasagna noodles had a perfect chewy texture and were swimming in a rich tomato broth; it was sheer heaven. When we added a scoop of creamy parmesan ricotta in the center of the dish, it just took our breath away!
There are a variety of ways to prepare traditional lasagna. It can be made vegetarian using fresh vegetables and a variety of cheeses or with any type of meat such as beef, turkey, chicken or pork. The sky is the limit when it comes to this versatile dish. So whether you use the traditional ingredients or something exciting like a spicy enchilada flavor - be creative, have fun and turn it into any easy soup for a weekday meal. Enjoy!
Ingredients2 -3 tablespoons olive oil
1 pound Italian sausage, casings removed, or which ever meat you choose
1 onion, diced
2 cloves garlic, chopped
2 lbs fresh tomatoes, we used campari
2 tablespoons tomato paste
4 cups chicken broth
Salt and pepper to taste
1/4-1/2 cups grated parmesan cheese
1/2 cup red wine
1/2 pound lasagna noodles broken into large pieces*
When ready to serve, add the torn lasagna noodles to the pot. They take a bit to cook, so keep checking. If you need to add more broth at this point to compensate for the large chunks of noodles, go ahead. We also brought another pot of salted water to a boil and cooked some additional noodles.
Ladle the soup into big bowls and top with a big dollop of ricotta right in the center! Crusty bread is perfect too!
*any shape pasta works beautifully as well
**the soup was even better the next day, a bit thicker an richer in flavor. So go ahead and prepare a day ahead.
Parmesan Ricotta Ingredients4 ounces ricotta
1/4 cup parmesan, grated
1/4 mozzarella, shredded
1 tablespoon basil and parsley, chopped
Salt and pepper