Lasagne Soup is a hearty, fulfilling soup that tastes like the casserole but takes a lot less time to make and is fun to eat.
What is Lasagne Soup?
Lasagne Soup is exactly what it sounds like-soup that is a deconstructed lasagne. Why would you want to eat lasagne as a soup? Because it is so much less time consuming and tastes just as good. Lot of less clean-up also, which I am all for.
My family likes my lasagne. How could you not? Pasta, melty cheeses and rich marinara sauce, you cannot go wrong. The thing is my family has gotten smaller. It’s just my husband and I at home and a big lasagne is a lot of food and more leftover. That’s one of the reasons I don’t make it very much. Also, it takes a little longer to construct so it’s one of those casseroles that I have to have time to make.
This Lasagne Soup really only takes about 30 minutes to cook from beginning to end and it really tastes like you are eating the real thing. Which you actually are just in a soup.
Lasagne Actually Originated in Greece
Although it’s not certain who made the original lasagne, it is known that a very similar dish was created by layering pasta and sauce and it was called laganon in Greece.
Doing some research on Lasagne, I found out that the Napoleons made the dish popular in the Middle Ages during the Black Plague, of all things. It was prepared for special occasions and such.
Lasagne made its way to North America in the late 1800’s with the Italian immigrants. Us Americans loved it so much that now a lot of us have it on our dinner tables during the week. Hopefully, now you will also have my Lasagne Soup too.
What Do I Need to Make Lasagne Soup:
You will need a dutch oven, cutting board, knife, measuring spoons, measuring cup and the following ingredients:
Mama Fawn’s Tips. . .
- You can substitute ground turkey or chicken for the ground beef, if you prefer. You may have to add a little oil when browning.
- Beef broth can be replaced for the beef stock.
- When reducing the heat once the lasagne noodles have been added, make sure it’s at a simmer.
- Break the lasagne noodles into small bite size pieces or they are a little hard to stay on your soup spoon. 😂
- I know this kind of sounds silly, but be very careful when breaking the lasagne noodles. The edges can be quite sharp, I know this from experience. 😣
- If you like your pasta a little on the al dente side, then cook the noodles for the shorter time.
- The ricotta garnish really adds to the thickness of the soup and makes it taste like an authentic lasagne.
- Do not like ricotta? Substitute it for cottage cheese.
- This soup will thicken as it sits.
Lasagne Soup
Course: SoupCuisine: ItalianDifficulty: Easy4-6
servings5
minutes30
minutesIngredients
1 lb of ground beef
1 cup chopped onion
2 garlic cloves, minced
1 tsp kosher salt
½ tsp Italian seasonings
1 (28 oz) can crushed tomatoes
4 cup beef stock
1 cup water
12 uncooked lasagna noodles
½ cup shredded parmesan
Ricotta, shredded basil and additional shredded parmesan for garnish.
Directions
- Place the ground beef and chopped onion in a large dutch oven over medium high heat. Cook until the ground beef is no longer pink and the onions are soft. Drain any excess fat.
- Add the minced garlic, salt and Italian seasonings and cook for one minute.
- Stir in the crushed tomatoes, water, beef broth and bring to a boil.
- Break the lasagne noodles in small pieces and add them to the boiling soup. Reduce the heat to medium and let cook for about 17-20 minutes, stirring occasionally.
- Add the shredded parmesan to the soup and simmer for another 2 minutes.
- Spoon soup into bowls and add a dollop of ricotta and sprinkle with shredded basil and parmesan. Enjoy!
