As the snow accumulates outside and the temperatures drop into the teens I’m getting into a winter state of mind. In honor of my mood, I want to share one of my favorite cold weather recipes with you. This lasagna soup is the perfect dish on a cold evening with rain falling against the windows or snow blanketing the world outside. It’s hot, comforting, and satisfying! As the name suggests, it’s got all the components of lasagna in soup form: pasta, meat, tomatoes, herbs, and cheese. So yummy! I usually make this dish on Sunday nights. It’s a great football dinner – you get it going and let it simmer while you enjoy the game. When it’s done, take your bowl to the couch and enjoy the homey deliciousness without missing any of the action!
Prep Time: 5-10 minutes
Cook Time: 60 minutes
1 tsp. Olive Oil
6 oz. Italian Sausage (make your own using our recipe)
6 oz. Ground Beef
1 1/2 c. Diced Onions
2 cloves Garlic, minced
1 tsp. Dried Oregano
1/4 tsp. Red Pepper Flakes
1 tbsp. Tomato Paste
14 oz. can Fire-Roasted Tomatoes
1 Bay Leaf
3 c. Chicken Broth (I use low-sodium)
1/4 c. chopped Fresh Basil
4 oz. Whole-milk Ricotta Cheese
1/4 c. grated Parmesan (I use Parmigiano-Reggiano)
1/8 tsp. Salt Pepper
4 oz. Pasta
1. Heat the olive oil in a Dutch oven over medium heat. Add the sausage and beef and cook until the red color is gone.
2. Add your onions and cook until softened (generally 3-5 minutes). 3. Then add the garlic, oregano, and red pepper flakes and cook 1 minute. Stir in the tomato paste and cook 3-4 minutes.
4. Add the tomatoes, bay leaf, and chicken broth. Bring the soup to a boil then reduce the heat and simmer 30 minutes, stirring occasionally. 5. Next, create your cheese mixture: combine the ricotta, parmesan, and salt then season with pepper and stir.
6. Add your pasta to the soup and cook until al dente. Since the soup isn’t boiling, it usually takes about 2 minutes longer than the longest time listed on the pasta box.
For my pasta, I like to use tirali. It looks like elbow macaroni with a ruffled ridge along the back – kinda like the edge of a lasagna noodle. Any sort of relatively small pasta will work. Keep in mind that a ridged pasta, like the tirali, holds sauce better.
7. Stir in your basil and season the soup with salt and pepper. 8. Now you’re ready to eat! Put a generous dollop of the ricotta mixture in the bottom of the bowls. Ladle hot soup over the cheese and serve.
I have tried adding mozzarella to the top of the soup – to make it more lasagna-y – but all it seemed to add to the dish was extra calories. I no longer add it, but you’re welcome to try it if you like. Serve this soup with some warm, fresh bed for a comforting and filling meal – I recommend our Round Rosemary Foccacia! Before you eat, make sure to give your soup a stir to distribute that cheesy goodness on the bottom of the bowl!