Lasagna Soup

This lasagna soup has all the meaty, creamy, cheesy flavors of lasagna, but in a cozy soup! It’s comfort food, perfect for a chilly evening.

I like to serve lasagna soup with a Fruit And Nut Winter Salad, garlic bread for dipping, and a cool Tiramisu for dessert. Grab your blanket and queue the nap!

Lasagna Soup

When fall and winter roll around, I crave comfort food, soup especially. Any kind of soup, as long as it’s steaming hot and delicious! This luscious soup has become a family favorite. My niece refers to it as ‘a hug in a bowl’. Best compliment you can get! It’s easily customized to your family’s taste, adding veggies or adjusting the spices. It can be made in a little over an hour, or it can become a weekend cooking project.

If you have a weekend to play in the kitchen, why not make the components yourself? Make your own sauce. I like making a pomodoro sauce or classic marinara. If you really want to impress your family and friends, make your own ricotta cheese. It is surprisingly easy, and the taste is so much better than anything you could buy in a grocery store. I’ve made this soup both ways—making the sauce and ricotta myself and using store-bought ingredients. Both were delicious, and sometimes a girl just wants to play in her kitchen.

How To Make Ricotta Cheese

Making ricotta cheese with only three ingredients is simpler than you think. The taste and texture are much better. Fresh ingredients and no preservatives contribute to the improved flavor. You can also control the texture by how long you drain the mixture. I like to use a looser ricotta for pasta, and a drier ricotta to top pizzas and for desserts, like cannoli. 

To make ricotta, you will need 8 cups of whole milk. You want to avoid Ultra High Temperature pasturized milk (UHT) because it doesn’t separate into curds and whey. Pasteurized milk is fine, but most organic milks are UHT. Whole milk is richer and creamier, but you could use 2% milk. Avoid 1% and skim milk.

Next, you’ll need an acid. 1/3 cup of either fresh lemon juice or distilled white vinegar. If I’m using the ricotta for savory dishes, I’ll use the vinegar. For sweet desserts, I like using lemon juice.

Finally, you need 2 teaspoons of Kosher salt. This is optional, but it enhances the cheese’s flavor.

For the Lasagna Soup, you will need to make four batches of ricotta. Takes a bit of time, but it’s SO worth it!

Also, don’t pitch the whey that’s accumulated. Use it to up the protein content in smoothies. Each cup of whey has 1-2 grams of protein. You can also use it in soups, sauces, or in place of water in baking recipes.

If you allow the ricotta to drain thoroughly, wrap it in cheesecloth, and place a heavy plate or a saucepan on top. Place overnight in the refrigerator to press out even more whey. This will make farmers’ cheese, otherwise known as ricotta salata. This is delicious on a cheese board, tossed into salads, or grated over pizza.

Ingredients Needed For Lasagna Soup

• Ground Italian sausage – either hot or sweet, just a matter of taste.
• Ground beef – I like using lean, but 80/20 is also good.
• Salt and pepper
• Onion and garlic
• Tomato paste – I like using a double-concentrated brand for maximum flavor. You can use any brand that you like.
• Red pepper flakes – optional.
• Oregano, parsley, basil—I prefer the flavor of fresh herbs, but dried herbs work as well. I’ve used both, and they are both delicious.
• Ricotta cheese – store-bought or homemade. I like using whole milk ricotta.
• Parmesan cheese – grate your own and keep the rind! You’ll need a piece for the soup!
• Pasta sauce – jarred or homemade. I like using a pomodoro or marinara sauce.
• Diced tomatoes with their juice
• Good quality beef broth – homemade or boxed.
• Red wine: I used Pinot Noir, but Cabernet is also good in this soup.
• Parmesan rind – gives the soup a TON of flavor; just remember to fish it out before serving.
• Lasagna noodles – feel free to use any kind of pasta you like. I like the thickness of the lasagna noodles. Be sure to break them into small pieces and cook them thoroughly before adding them to the soup so they don’t absorb all of the broth.

Steps To Make Lasagna Soup

1. Brown the sausage and ground beef together. Drain off any fat.
2. Season the meat and add the aromatics. Cook until the onions are translucent.
3. Stir in the tomato paste, ricotta cheese, parmesan cheese, red pepper flakes, and the herbs.
4. Pour in the pasta sauce, diced tomatoes, broth, wine, and parmesan rind.
5. Bring the mixture to a simmer over medium-low heat and cook for at least 1 hour or up to 3 or 4 hours to get a richer, more flavorful broth.
6. Cook your lasagna noodles until soft, but not mushy. Drain, rinse, and stir into the simmered broth.
7. Garnish with additional parmesan cheese and a dollop of ricotta.

More Hearty Soup Recipes To Try

• Black Bean Soup
• Moroccan Spiced Lentil And Quinoa Soup
• Irish Potato Leek Soup
• French Onion Soup
• Easy Butternut Squash Soup
• Classic Matzoh Ball Soup
• Best Cream Of Asparagus Soup
• Italian Wedding Soup
• The Best Cheese Soup
• Red Lentil Coconut Curry Soup

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