Years ago, I remember a friend telling me that she made lasagna soup pretty often and it was a favorite in the house. I thought it was an intriguing sounding soup and one that I should try. Fast forward about 7 or 8 years and here we are, I tried it…and you know what? It’s pretty good.
I have no idea what her original recipe called for, but when I started thinking about a deconstructed lasagna, there are not too many ingredients. Noodles, meat of some sort, tomato sauce, onions, garlic, olive oil, and usually mozzarella and ricotta cheeses. Lasagna is one of the easiest casseroles to make, but someone got the reputation of being intimidating.
I decided to name this recipe with some descriptors: easy, quick, and healthy. They are what I thought of while I was making this soup.
Easy. It is easy, the hardest part is browning the meat. The rest of the recipe is just putting things in a pot. Even if you mess up on ingredient amounts, it’s no big deal. Too much onion? Throw it in there? Too much garlic? Are you kidding? More flavor! It’s easy.
Quick. I would consider 25 minutes a quick dinner. I usually give myself an hour to make dinner, so 25 minutes is a total win for me. And, about 15 minutes of that time is hands off – the perfect amount of time to pull together a salad.
Healthy. I kept this simple and the nutrient profile is still great. I considered adding carrots and spinach, but I don’t typically put those in my lasagna, so I left them out. This still has a good amount of iron, B12, and zinc. Want more nutrients in your soup? Add more veggies.
Do you see this ricotta here? This is not that part skim, slightly gelatinous ricotta you’ll see in the grocery store. Go for the higher fat content. It’s okay, I promise you. Full fat dairy has actually been shown to be more beneficial for satiety and weight loss than fat free or skim dairy. In small amounts like this, the saturated fat content will keep you within healthy limits.
I hope you make this soon and let me know what you think in the comments.Print
1 pound extra lean ground beef or Italian turkey sausage
3 tablespoons extra virgin olive oil
1 medium yellow onion, diced (about 1/2 cup diced)
3 big cloves garlic, minced (about 2 tablespoons minced)
1/2 teaspoon kosher salt
1 teaspoon Italian seasoning
1, 28 ounce can crushed tomatoes
3 cups low sodium chicken stock or vegetable stock
6 classic hard lasagna noodles, broken into bite sized pieces
1/2 cup full fat fresh ricotta cheese
Optional: Fresh chopped parsley, grated parmesan, baby spinach mixed in
In a medium sized pot or Dutch oven over high heat, add the beef or sausage, break apart with a spatula or wooden spoon and cook until it is brown all over and you no longer see pink. Turn off the heat, take out of the pot and empty into a strainer to drain the grease. Set aside.
In the same pot over medium heat, add the olive oil and onion and saute until the onion is translucent and soft. Add the garlic and saute for an additional minute. Add the salt and Italian seasoning and stir.
Add the tomatoes, stock, and lasagna noodles and bring to a boil. Boil soup for 10-12 minutes or until the noodles are soft. Add the meat back into the pot and let the soup cool enough to eat.
For serving, on top of each serving of soup, add 1-2 tablespoons ricotta cheese and any other additional toppings.