Authentic Real Lasagna Soup Recipe
Indulge in the remarkable flavors of this lasagna soup, reminiscent of a delicious lasagna but transformed into a rich, meaty tomato delight. The extra effort, from precooking the noodles to baking them in the oven, is truly justified by the exceptional outcome. The addition of buttery, baked, and toasted noodles elevates this soup to a phenomenal culinary experience that is undeniably worth the time and dedication.
Immerse yourself in the extraordinary world of our Real Lasagna Soup, where every spoonful tells a story of rich, meaty tomato goodness reminiscent of a classic lasagna. This culinary masterpiece involves a touch of extra care, from meticulously precooking the noodles to the transformative process of baking them in the oven. The result? A phenomenal symphony of flavors and textures that will leave your taste buds tingling with delight. Indulge in the buttery, baked, and toasted noodles that crown this soup, adding an unparalleled depth to each savory bite. Get ready to embark on a culinary journey where the familiar meets the exceptional, making every moment in the kitchen truly worthwhile.
- 8 ounces dry lasagna noodles
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 6 ounces bulk Italian sausage
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoon kosher salt, or to taste
- 1 jar prepared marinara sauce
- 4 cups chicken broth
- 2 1/2 cups water
- 2 tablespoons chopped fresh Italian parsley
- 12 ounces ricotta cheese
- 3 ounces mozzarella cheese, shredded
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/2 cup torn fresh basil and Italian parsley leaves (optional)
- Step 1
Fill a spacious pot with water lightly seasoned with salt and bring it to a vigorous boil. Add lasagna noodles to the boiling water and allow them to cook uncovered, stirring occasionally, until they achieve a flexible texture, typically 4 to 5 minutes. Subsequently, transfer the cooked noodles into cold water to cool them down thoroughly. Ensure effective draining before proceeding with your recipe.
- Step 2
Preheat the oven to 475 degrees Fahrenheit (245 degrees Celsius). Cover a baking sheet with parchment paper and apply 1 tablespoon of olive oil to grease the parchment.
- Step 3
Slice the noodles in half lengthwise. Arrange the halved noodles in rows, ensuring even overlap on the prepared baking sheet. Brush the noodles with melted butter, and use your fingers to gently rub some butter between the layers.
- Step 4
Place the sliced noodles in the preheated oven and bake until they achieve a golden hue, develop blistered spots, and start to brown with crispy edges. Allow them to cool, then proceed to cut them into bite-sized pieces.
- Step 5
In a soup pot over high heat, add 2 tablespoons of olive oil. Add beef and sausage, using a spatula to break the meat into small pieces. Allow the meat to cook without stirring until the liquid evaporates and it begins to sizzle in its own fat. Continue cooking and stirring until the meat starts to brown, approximately 7 minutes.
- Step 6
Introduce onions, garlic, tomato paste, red pepper flakes, dried oregano, black pepper, and kosher salt to the mixture. Cook and stir until the onions start to turn translucent, typically around 3 to 4 minutes.
- Step 7
Combine chicken broth, tomato sauce, and water into the mixture. Bring it to a simmer, then reduce the heat to medium-low and let it simmer for 45 minutes.
- Step 8
In a bowl, mix together ricotta cheese, mozzarella cheese, and Parmesan cheese; then, set it aside.
- Step 9
Raise the heat under the soup to medium-high; add noodle pieces and stir. Cook while stirring until the pasta reaches a tender consistency, approximately 10 minutes. Lower the heat to low and incorporate 2 tablespoons of Italian parsley, continuing to stir.
- Step 10
Ladle the soup into bowls, top each serving with a dollop of the cheese mixture, and garnish with freshly torn basil and Italian parsley if desired.
Servings 1
- Amount Per Serving
- Calories 681kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 16g80%
- Cholesterol 136mg46%
- Sodium 2119mg89%
- Potassium 1114mg32%
- Total Carbohydrate 33g11%
- Dietary Fiber 4g16%
- Sugars 11g
- Protein 45g90%
- Vitamin C 8 mg
- Calcium 379 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Noodle Prep: Cook lasagna noodles until flexible, cool in cold water.
- Oven Temp: Preheat to 475Β°F (245Β°C) for golden, crispy baked noodles.
- Arrangement: Overlap noodles evenly on the baking sheet for a neat look.
- Butter Brushing: Apply melted butter, rub between layers for extra flavor.
- Baking Time: Monitor until noodles are golden with crispy edges.
- Cooling: Allow noodles to cool before cutting into bite-sized pieces.
- Meat Cook: Break up beef and sausage until browned and sizzling.
- Seasoning: Add onions, garlic, spices; cook until onions are translucent.
- Broth Mix: Combine chicken broth, tomato sauce, and water; simmer 45 mins.
- Cheese Blend: Mix ricotta, mozzarella, Parmesan; set aside.
- Final Steps: Stir in noodle pieces, cook until tender (approx. 10 mins).
- Garnish: Serve in bowls with a scoop of cheese mixture, topped with torn basil and Italian parsley if desired.