Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Watch how to make this recipe.
Lasagna Soup
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- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 305
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 56 mg
- Sodium
- 434 mg
Lasagna is a go-to recipe in the ol' Drummond family, and there's nothing on earth that can top it. Unless, of course, you turn our go-to lasagna into a piping hot soup. It's a new favorite around here! Try it . . . just once. You'll see why.
- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 305
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 56 mg
- Sodium
- 434 mg
Ingredients
Ricotta "Dumplings"
Directions
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17m
Easy
CLASS
- Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.
- Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . .
- And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off at least half of the grease.
- Add the tomato paste . . .
- And stir to combine. Let the tomato paste cook for 1 minute.
- Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little bits.
- Add the tomatoes and their juice, crushing them with the spoon as you stir them in.
- Add the stock and stir it in . . .
- Then add the parsley.
- Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed.
- Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
- Pour in the cream and stir to combine.
- Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
- Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley, basil, salt, and pepper . . .
- And stir until combined.
- Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!
Cook’s Note
Variations: Use ground turkey. Omit the lasagna noodles for a lower carb soup.
