Lasagna Soup
Updated February 19, 2024
Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 tablespoons minced garlic (from about 6 cloves)
½ pound ground beef
½ pound bulk sweet Italian sausage (or sausages, with casings removed)
1 teaspoon dried oregano
½ teaspoon ground nutmeg
¼ teaspoon crushed red pepper, plus more to taste
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
6 cups low-sodium chicken broth
1 (24-ounce) jar marinara sauce
8 ounces dried lasagna noodles, broken crosswise into 1-inch pieces
1 ½ cups/12 ounces whole-milk ricotta
⅓ cup grated Parmesan
¼ cup heavy cream
½ cup fresh basil leaves, torn, plus more for serving
Nutritional analysis per serving (6 servings)
57 grams carbs; 92 milligrams cholesterol; 674 calories; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 34 grams fat; 1 gram trans fat; 5 grams fiber; 1368 milligrams sodium; 34 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.
- Step 2
Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1 ½ teaspoons salt and ½ teaspoon black pepper. Cook, breaking up the meat with a spoon, until starting to brown, 3 to 5 minutes. Add the tomato paste and cook for 1 minute, stirring often.
- Step 3
Add the chicken broth and marinara sauce and bring to a boil over medium-high heat. Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.
- Step 4
While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper and mix well; set aside.
- Step 5
Off the heat, stir the cream and basil into the soup, then taste and add more salt and crushed red pepper, if desired.
- Step 6
Serve the soup in shallow bowls, topped with a large dollop of the ricotta mixture and a few torn basil leaves.
Private Notes
Comments
For those who "never" use sauce off-the-shelf, try Rao's one time. You will still prefer homemade when you have time, but Rao's is amazingly good. But for a quick meal, is a game changer.
Rao's is the best possible jarred sauce -- Arrabiata is the best of the Rao's. :)
I've been making a version of this for years to rave reviews. For my version, skip the ground beef. It will be "less meat" while still having plenty of flavor. I also recommend adding 1/2-inch diced fresh mozzarella at the end in place of the ricotta mixture. It stays intact but gets soft and melty. I worry the amount of basil called for in this recipe would be overpowering. Instead, consider adding some chopped spinach for color and nutrients.
Love this recipe as is but looking to up the nutrients I added a can of rinsed cannellini beans and a package of frozen spinach. Would have added mushrooms too if I'd remembered to buy them! I'll try subbing turkey Italian sausage next time for a little less fat. I also used less broth than called for so there would be less volume to pack up and freeze half of it. And cooked noodles separately. This is a family fave -- easier and less caloric than lasagna.
Oh, and I threw in a parm rind from the freezer!
Fun and easy weeknight dinner—I used a pound of my local market’s bulk Italian chicken sausage and it worked great. Used a fairly spicy jarred sauce so skipped the pepper flakes, but Calabrian chili would be fun to add. Subbed in a half cup of half and half and some ruffly “trumpet” noodles because I had them. Also added some fish sauce to taste (kenji lopez alt’s trick for boosting umami in chili, bolognese etc.)