Lasagna Soup
Lasagna soup is a comforting winter meal that captures the flavors of lasagna in a delicious and hearty soup.
Lasagna soup is a comforting winter meal that captures the flavors of lasagna in a delicious and hearty soup.
- 1 tbsp. oil
- 4 cloves garlic minced
- 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
- 1 can (15 oz.) tomato sauce
- 1 can (14.5 oz.) petite diced tomatoes, undrained
- 3 cups wide egg noodles uncooked
- 3 tbsp. chopped fresh basil divided
- 3/4 cup polly-o original ricotta cheese
- 1 -1/4 cups kraft shredded italian* five cheese wit divided
- 3 tbsp. kraft grated parmesan cheese divided
- Carbohydrate 36.9283361803097 g
- Cholesterol 61.25625 mg
- Fat 11.56334525 g
- Fiber 2.68280843603015 g
- Protein 16.560330125 g
- Saturated Fat 5.6480887875 g
- Serving Size 1 1 Serving (314g)
- Sodium 1048.98625 mg
- Sugar 34.2455277442796 g
- Trans Fat 1.899586075 g
- Calories 322 calories
Step-by-step
- HEAT oil in large saucepan on medium heat. Add garlic; cook and stir 1 min. or until fragrant. Add broth, tomato sauce and diced tomatoes; stir. Bring to boil on medium-high heat. Add noodles; simmer on medium heat 10 min. or until tender. Stir in 2 Tbsp. basil.
- MIX ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan and remaining basil until blended. Combine remaining shredded cheese and Parmesan.
- TOP each serving of soup with 2 Tbsp. of the ricotta mixture. Sprinkle with shredded cheese mixture.
A high-acid, fat-heavy broth requires side dishes with specific moisture levels and structural density to prevent immediate palate fatigue. Lasagna soup combines cooked egg noodles, tomato sauce, and dairy fats at a serving temperature above 160°F (71°C). The emulsified dairy toppers—ricotta, mozzarella, and Parmesan—introduce long-chain triglycerides that coat the tongue. Meanwhile, canned diced tomatoes drop the liquid pH down near 4.5. This low pH cuts through richness, but it also strips moisture perception from the mouth.
Cooks frequently ruin this dish through two mechanical mistakes. First, they let the pasta boil past 10 minutes directly in the pot. Starch gelatinization continues during holding, turning the broth into an opaque paste within 15 minutes. Second, cooks dollop cold cheese below 40°F (4°C) directly into boiling soup. This sudden thermal drop causes the proteins in the mozzarella to contract instantly, creating rubbery clumps instead of a smooth, elastic melt.
To counter the heavy emulsion and acidic profile of lasagna soup, side dishes must deliver mechanical contrast and binding capacity. Garlic bread made from sourdough or ciabatta provides a dry, open crumb structure. When toasted at 375°F (190°C) for 8 minutes, the starch undergoes dextrinization. This creates a rigid crystalline matrix that absorbs liquid broth without collapsing into mush.
A raw, bitter green salad serves as the chemical counterweight. Bitter compounds, such as glucosinolates in arugula or chicory, stimulate saliva production. Saliva neutralizes acid and washes lingering dairy lipids off the taste buds. Dress the greens using a 3:1 oil-to-acid ratio. Keep the dressing free of heavy emulsifiers like mayonnaise. The light oil layer protects leaf crispness for up to 20 minutes on the table. Roasted brassicas charred at 425°F (218°C) for 15 minutes offer Maillard reaction products that complement cooked tomato glutamates.
For a lighter variation, substitute the wide egg noodles with broken lasagna sheets at a 1:1 weight ratio. Boil them separately in salted water for 8 minutes before serving. When storing leftover soup broth, keep it in a shallow glass container at 38°F (3°C) for up to 3 days, storing the cooked pasta in a separate container to prevent starch expansion.
