Lasagna Soup Recipe
Today, we're bringing the warmth and heartiness of lasagna into a delightful soup that's perfect for cold days. This Lasagna Soup combines spicy Italian sausage, vegetables, and noodles, all simmered together in a savory broth, then topped with a rich mascarpone and ricotta cheese blend. And the best part is that it is super easy to prepare!
Recipe Video
Recipe Ingredients
- 1 tablespoon Garlic Olive Oil
- 1 large Onion, finely chopped
- 1 pound Spicy Italian Sausage, casing removed
- 3 stalks Celery, diced small
- 4 Carrots, diced small
- 1 small Fennel Bulb, diced small
- 1.5 tablespoons Garlic, minced
- 1 tablespoon Rosemary, chopped
- 1 tablespoon Thyme, chopped
- 4 ounces Ham, diced
- 2 cans (28 ounces each) Tomatoes chopped (squeeze them if whole)
- 8 cups Beef Stock
- 6 cups Chicken Stock
- ½ cup Basil Leaves roughly chopped
- 6 ounces Lasagna Noodles, cut into small pieces*
- 10 ounces Ricotta Cheese
- 3 ounces Parmesan Cheese, grated
- 3 ounces Mozzarella Cheese, grated
- 1 teaspoon Garlic, minced
- A few Basil leaves, torn for early cooking; chiffonade for garnish
- 4 ounces Mascarpone or Cream Cheese
- Salt and Pepper to taste
Recipe Instructions
- Heat olive oil in a large pot, then add the sausage, breaking it apart as it cooks. Once it starts to brown, add the onions and cook until light golden brown.
- Add celery, carrots, and fennel. Sauté for a few minutes until vegetables begin to soften. Stir in the garlic, rosemary, and thyme, cooking for a few more minutes until fragrant.
- Add the ham and tomatoes, mixing thoroughly. Add ¾ of the basil leaves save the rest for the end.
- Pour in the beef and chicken stock and bring to a boil, then reduce to a very low simmer.
- After 45 to 60 minutes, add the lasagna noodles, cooking until tender but not mushy. Adjust seasoning with salt and pepper throughout.
- Near the end of cooking, in a separate bowl, combine the ricotta, parmesan, mozzarella, and mascarpone with a teaspoon of garlic, then form into small balls to top the soup. Serve the soup garnished with basil chiffonade and a drizzle of olive oil.
- *Lasagna: The Chef used the Oven-Ready type because they breakup easily in small pieces, but you can use what ever you have in your pantry.
Pro-Tips
Pro-Tip: How to Get That Perfect Cheese Mixture
For an extra depth of flavor, consider adding a Parmesan rind to the pot while the soup simmers. The rind will infuse the broth with a rich, umami essence, enhancing the overall taste. Remember to remove it before serving. Additionally, if you prefer a thicker consistency, reduce the amount of broth slightly or let the soup simmer longer to concentrate the flavors.
Bonus Pro-Tip: The Secret to a Richer Broth
If you prefer a thicker consistency, mix a small amount of tomato paste into the broth. This not only deepens the tomato flavor but also adds a luscious texture. Remember to cook the tomato paste briefly with the sautéed onions and garlic to mellow its acidity before adding the liquids.
Equipment - You can find the items below at our online store!
Nutrition
Calories: 877.9kcalCarbohydrates: 49.09gProtein: 46.67gFat: 54.58gSaturated Fat: 24.08gPolyunsaturated Fat: 4.93gMonounsaturated Fat: 18.95gCholesterol: 140.91mgSodium: 2218.79mgPotassium: 1650.84mgFiber: 4.3gSugar: 11.5gVitamin A: 7800.43IUVitamin C: 14.67mgCalcium: 461.67mgIron: 3.91mg