lasagna soup

lasagna soup is a serious hit around here. it’s versatile, allowing for gluten-free and/or dairy-free alterations quite simply. and for a family, like our uncle’s, with a mix of dietary restrictions (one person needing GF, one DF, and one none haha), this soup an be a life saver!

it’s a classic comfort food turned soup. SO good!

I can remember the first time I made this soup. I broke the cardinal rule of hosting dinner guests — I made this soup for a dinner party without testing it first. The day we were having our friends over — and for the first time! — I bravely made this soup without having done a test run at all. I had NEVER done that before.
So, I sat down to the table after a prayer for the meal and gathering. I hesitantly took a slurp of this soup, and then locked eyes (think big-eye WOW emoji) with Nate. It was so good, I was shocked. And total honestly - it was so good just because I knew how to follow a recipe, loosely. It was such a hit!
This soup finds its way to our dinner parties and dinner table quite often now. It’s some of our family’s very favorite.
I honestly hope that this recipe can be your go-to when sharing time + space with those you love most, as well as your newest friends.
Enjoy!
With love,
MH

LASAGNA SOUP

| ~ one hour | 10-15 servings |

  • swirl of olive oil

  • 1 - 2 lbs ground meat (beef, sausage, venison)

  • 1 onion

  • 1 T. minced garlic

  • 3 t. oregano

  • 1 t. red pepper flakes

  • 1 T. garlic powder (or more :) )

  • 1 T. onion powder (or more ;) )

  • 1 can (6 oz) tomato paste

  • 3 - 4 cans (14.5 oz each) fire roasted tomatoes

  • 2 bay leaves

  • 1 - 2 cartons (8 oz each) chicken stock

  • noodles of choice - lasagna noodles, bowties, or penne work well

  • s + p

Cheesy goodness

  • 1 C. (8 oz)ricotta cheese or cottage cheese

  • 1/2 C. grated parmesan cheese

  • s + p


Instructions

1) Heat olive oil in a large stock pot + brown ground meat.

2) Add onions, garlic, + seasonings (oregano, red pepper flakes, garlic powder, + onion powder, s+p). Cook for a minute or so, until onions have softened.

3) Add tomato paste. Stir. Cook for a few more minutes.

4) Next, add fire roasted tomatoes, bay leaves, and chicken stock. Stir. Bring to boil + then reduce to a simmer for a half hour.

5) While soup simmers, make cheesy goodness by combining ricotta (or cottage) cheese, parmesan, and salt + pepper in a small bowl.

6) Next, also while soup simmers, prepare noodles. [You can add uncooked noodles to soup + cook until al dente.]
Recommendation : prepare noodles separate from soup by bringing them to a boil in a separate pot + dish noodles into individual bowls before adding soup to the bowls. This is especially helpful if you plan to have leftovers as noodles in with the soup with become mushy.
Of course, if you find you finish this soup in one night, feel free to add noodles directly into soup.

7) Serve! Add noodles to bowls, then ladle soup over noodles, then add a generous dollop of that cheesy goodness.

NOTES
This soup is easy to double! Or it can be “stretched” with a couple more cans of tomatoes, more chicken stock, and more spices. You’ll notice many measurements above are ranges. If you can’t handle that, I get it - stick to the lower end of the range. Otherwise, start with the lower end and add more based on your preference. It’s going to be delicious!

Fire roasted tomatoes really shouldn’t be replaced with plain ole stewed tomatoes. The fire-roasting really does make a difference.

This recipe can be altered for dairy free (DF) restrictions by omitting the cheesy mixture + for gluten-free (GF) restrictions by using GF noodles or omitting noodles.

PAIRINGS
A french baguette or italian loaf + an apple walnut salad with cider vinaigrette pair well with this cozy fall soup.

ENJOY