Easy Lasagna Soup Recipe (2024)

FAQs

What is lasagna soup made of? ›

the viral lasagna soup recipe to make it! Start by sauteing onions and garlic, then add in either ground beef, Italian sausage, or both. Next add in your seasonings and tomato paste. Once that deepens in color, add in marinara sauce and chicken broth. Bring that to a boil, then add in broken up lasagna sheets.

Yes, you can absolutely boil your lasagna noodles – even the oven-ready type. I prefer to par-boil (partially boil) oven-ready dried noodles for lasagna for 3-5 minutes before they become “al dente”. Al dente is an Italian term that literally means 'to the tooth'.

As your lasagna sits, it absorbs liquid and turns from creamy and loose to firm and dry. So what's the best way to reheat it? Slice it into slabs and fry them on their side for extra-crispy edges and gooey, cheesy centers. Stick it on short skewers and you've even got yourself some fancy hors d'oeuvres to serve.

Sugar: Two tablespoons of white sugar add subtle sweetness and enhance the flavor of the sauce. Spices and seasonings: This lasagna recipe is flavored with fresh parsley, dried basil leaves, salt, Italian seasoning, fennel seeds, and black pepper. Lasagna noodles: Use store-bought or homemade lasagna noodles.

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency. Draining excess fat from ground beef or sausage before adding it to tomato sauce is imperative to maintain a thick sauce.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

As mentioned before, no-boil sheets don't require pre-cooking, but since they are still a form of dried pasta, they need lots of liquid to avoid drying out.

“When the no-boil noodle sheets are layered in between wet ingredients like sauce and ricotta cheese and then baked, they act like a sponge. The dried pasta begins to absorb the water from the surrounding ingredients, rehydrating and softening to a sturdy yet tender texture over time.”

Cooked lasagna keeps in the refrigerator for up to five days if stored in a tightly sealed container to keep out excess moisture and other contaminants. The best way to determine whether or not lasagna has turned is to look for dried-out noodles or a sour smell emanating from the tomato sauce and cheese.

You can take one of two approaches when it comes to freezing lasagna: assemble and freeze it unbaked, or bake the lasagna and then freeze it. Either way, plan on baking frozen lasagna within three months (any longer, and the quality starts to deteriorate).

Where did lasagna soup originate? ›

While the exact origin of lasagna soup is unclear, it is believed to have originated in the United States, likely as a creative adaptation of the popular pasta dish. Italy, known for its love of pasta, specifically lasagna, inspired the creation of lasagna soup.

Homemade Lasagna Soup (1 serving) contains 32g total carbs, 28g net carbs, 3g fat, 9g protein, and 235 calories.

In southern Italy lasagna is generally made with dried sheets of pasta layered with rich meat ragú, ricotta and mozzarella. In the north, especially in Bologna, the most popular version of lasagna features fresh egg pasta colored green with spinach and layered with ragú, bechamel and Parmigiano Reggiano.