Here’s a hearty and comforting recipe for Lasagna Soup with a side of Crusty Bread—a perfect combination for a cozy meal!
Lasagna Soup Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 lb ground beef (or Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef or chicken broth
- 1 (15 oz) can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a bit of spice)
- Salt and pepper, to taste
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
Instructions:
1. Brown the Meat:
- Heat olive oil in a large pot over medium heat. Add the ground beef or sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat if needed.
2. Sauté the Onion and Garlic:
- Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
3. Add Tomatoes and Broth:
- Stir in the crushed tomatoes, broth, tomato sauce, and tomato paste. Add oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes to develop the flavors.
4. Cook the Noodles:
- In the meantime, cook the broken lasagna noodles in a separate pot according to package instructions until al dente. Drain and set aside.
5. Finish the Soup:
- Once the soup has simmered and flavors have melded, add the cooked lasagna noodles into the soup. Stir to combine and heat through.
6. Prepare the Cheese Mixture:
- In a small bowl, mix together the ricotta, Parmesan, and mozzarella cheeses.
7. Serve:
- Ladle the hot lasagna soup into bowls, and top each with a generous dollop of the cheese mixture. Garnish with fresh basil or parsley.
Tips:
- Make it Creamier: Stir in a splash of heavy cream or half-and-half for a creamy version of the soup.
- Vegetarian Option: Use vegetable broth and replace the meat with plant-based ground crumbles or mushrooms.
- Meal Prep: This soup reheats well, making it perfect for meal prep. Store in the fridge for up to 4 days or freeze for up to 3 months.
Crusty Bread Recipe
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water
Instructions:
1. Mix the Dough:
- In a large mixing bowl, whisk together flour, salt, and yeast. Add the warm water and stir until a shaggy dough forms. The dough will be sticky, but that’s okay.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, or overnight. The dough will rise and bubble.
2. Preheat the Oven:
- Preheat your oven to 450°F (230°C). Place a large Dutch oven or heavy pot with a lid in the oven to preheat as well.
3. Shape the Dough:
- Turn the dough out onto a well-floured surface and shape it into a ball. Don’t knead the dough too much; you just want to handle it enough to form a loaf shape.
4. Bake the Bread:
- Carefully remove the hot Dutch oven from the oven, and place the dough inside. Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for another 10-15 minutes, until the bread is golden brown and crusty.
5. Cool and Serve:
- Let the bread cool on a wire rack for at least 15 minutes before slicing and serving.
Tips:
- Flavor Add-Ins: You can add fresh herbs, garlic, or grated cheese to the dough for extra flavor.
- No Dutch Oven? If you don’t have a Dutch oven, bake the loaf on a baking sheet, but it won’t be as crusty.
This Lasagna Soup served with Crusty Bread is a perfect comforting meal, ideal for chilly evenings. The soup is rich, hearty, and full of the classic lasagna flavors, while the bread is perfect for soaking up every last drop!