Easy Lasagna Soup
Easy Lasagna Soup recipe - has all the delicious flavors of homemade lasagna without all the work! The perfect weeknight dinner.
Easy Lasagna Soup recipe - has all the delicious flavors of homemade lasagna without all the work! The perfect weeknight dinner.
- 1/2 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1/2 teaspoon italian seasoning
- 1 teaspoon ground oregano
- 1 cup shredded mozzarella cheese (optional)
- 1 pound mild italian sausage (casing removed)
- 1 32-ounce container chicken stock
- 2 15-ounce can petite diced tomatoes with juice
- 1 6-ounce can tomato paste
- 2-3 tablespoons freshly chopped basil (more to ta
- 8 uncooked lasagna noodles (broken into bite sized p
- salt and black pepper (to taste)
- ricotta cheese (for serving)
- Carbohydrate 3.15506889329714 g
- Cholesterol 3.6666666713387 mg
- Fat 1.81237173835615 g
- Fiber 0.55822047145936 g
- Protein 1.98499565857431 g
- Saturated Fat 0.819114245068556 g
- Serving Size 1 1 Serving (108g)
- Sodium 65.0022807933744 mg
- Sugar 2.59684842183778 g
- Trans Fat 0.101660356222935 g
- Calories 36 calories
Step-by-step
- Heat the olive oil in a large pot over medium heat.
- Add in the onion and cook for 2-3 minutes.
- Stir in the garlic and cook an additional minute.
- Add in the sausage (break up with a wooden spoon) and cook until browned.
- Drain any excess grease and then add in chicken stock, tomatoes and tomato paste.
- Stir until combined and then add the oregano, Italian seasoning and basil.
- Bring to a light boil and then add in the noodles.
- Cook for 8-10 minutes, or until the noodles are tender.
- Stir in the parmesan cheese, mozzarella cheese, and salt and pepper to taste.
- Ladle soup into bowls and top with spoonful of ricotta cheese and more basil if desired.
How does a deconstructed pasta dish hold its integrity once submerged in liquid for hours? Professional kitchens answer this challenge by monitoring starch release and fat rendering carefully. When browning one pound of bulk Italian sausage in a heavy-bottomed pot over medium heat, drain excess rendered fat thoroughly before adding the chicken stock and tomatoes. Leaving too much grease compromises the emulsion, creating an oily film that coats the palate rather than carrying the aromatics.
Textural degradation happens primarily through unmanaged starch absorption. Breaking eight uncooked lasagna noodles into bite-sized pieces and boiling them directly in the broth for eight to ten minutes releases enough starch to slightly thicken the liquid without requiring flour or cornstarch slurries. Yet, those exact noodles continue absorbing liquid long after the burner turns off. If stored together in the refrigerator for longer than two days, the pasta swells past al dente and breaks down completely into the surrounding broth.
Second-day transformation requires proactive portioning to prevent this breakdown. Strain the remaining solids from the broth if planning to store leftovers past 48 hours, or cook the pasta separately and add individual portions directly to bowls during service. Reheating works best in a saucepan over medium-low heat rather than a microwave, which heats unevenly and toughens the meat proteins. Stir gently while warming to redistribute the melted parmesan and mozzarella cheeses.
Completing individual servings with cold dollops of fresh ricotta creates a necessary thermal and textural contrast against the piping hot soup base. Keep the ricotta refrigerated until the final plating step so it maintains its distinct structure rather than melting immediately into a cloudy paste. Finish with freshly chopped basil just before eating to preserve the volatile oils that degrade under prolonged heat.
