Lasagna Soup Recipe
The flavors of traditional lasagna are combined in a warm, soothing bowl of soup to create a filling and satisfying dish known as lasagna soup recipe. This Italian-inspired dish has gained popularity worldwide because of its flavorful richness and ease of preparation.
A Brief History and Origin:
Traditional lasagna has been consumed for generations in Italy, which is where the origins of lasagna soup can be found. As time went on, chefs started experimenting with transforming this well-liked dish into a soup, coming up with a novel and delectable method to savor the tastes of lasagna in a hearty bowl of soup.
Lasagna Soup Recipe
Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- Ladle
- Soup Bowls
- Grater (for Parmesan cheese)
Ingredients
- 1 pound ground Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup lasagna noodles, broken into small pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
- Olive oil, for cooking
Instructions
- In a big pot, warm up one tablespoon of olive oil over medium heat. Using a wooden spoon, break up the ground Italian sausage while it cooks until it turns brown.
- Cook the chopped onion in the pot for three to four minutes, or until it becomes transparent.
- Cook for a further minute after adding the minced garlic.Add the chopped tomatoes, tomato sauce, chicken broth, salt, black pepper, dried oregano, and dried basil.
- Mix everything together.Add the broken lasagna noodles to the broth and bring it to a simmer.
- Cook the noodles for ten to twelve minutes, or until they are soft. Once melted and thoroughly mixed, mix in half of the shredded mozzarella cheese and half of the grated Parmesan cheese.
- Spoon the soup into bowls for serving.
Video
Similar Recipes:
– For a vegetarian version, replace the Italian sausage with a mix of diced vegetables like zucchini, bell peppers, and mushrooms.
– Add a kick of spice by including crushed red pepper flakes or a dash of hot sauce.
– Experiment with different types of cheese like ricotta or provolone for added flavor.
Frequently Asked Questions About Lasagna Soup Recipe:
1. Is it possible to substitute ground beef for Italian sausage?
Yes, if you’d like, you can replace the Italian sausage with ground beef or turkey.
2. What is the shelf life of lasagna soup in the fridge?
It stays in the refrigerator for up to three days when kept in an airtight container.
3. Can lasagna soup be frozen?
Lasagna soup does indeed freeze well. For up to three months, keep it in a freezer-safe container.
4. With lasagna soup, what might I serve it?
A side salad, some crusty bread, or garlic toast are great with lasagna soup.
5. Can I use dried herbs in place of fresh ones?
Yes, you may make this dish with fresh herbs. Utilize twice as many fresh herbs as dried ones.
6. Can I use a slow cooker to prepare this soup?
Yes, this recipe may be modified for a slow cooker by first frying the sausage and onions, then adding all the ingredients and cooking on high for three to four hours, or on low for six to eight hours.
7. Can I make this dish with gluten-free noodles?
Of course! You can use any other type of gluten-free pasta or gluten-free lasagna noodles.
8. How hot can I make this soup?
To turn up the heat, add more crushed red pepper flakes or a pinch of cayenne pepper.
9. Is it possible to add extra veggies to the soup?
Sure, feel free to add chopped celery, carrots, or spinach for some more taste and nutrition.
10. Can I use a dairy-free product instead of cheese?
You can omit the cheese or use dairy-free cheese alternatives if you prefer a dairy-free version of this soup.
Warm up your kitchen with a bowl of delicious lasagna soup! Try this recipe today and share your thoughts in the comments below. Don’t forget to subscribe for more mouth-watering recipes and cooking tips. Enjoy!
YouTube Video Credits:
The Stay At Home Chef
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