Lasagna soup
Warm, hearty, and delicious, this Lasagna Soup recipe combines the comforting flavors of traditional lasagna with the ease of a one-pot meal. Packed with Vienna sausage, pasta, ricotta, mozzarella, and a mix of fresh parsley and basil, it's a delightful, cheesy soup finished with a touch of flaxseed oil and rich chicken broth. Perfect for cozy family dinners or impressing guests, this dish features layers of taste with simple ingredients like garlic, onion, and bay leaves, creating a satisfying, soul-soothing experience. Easy to make and impossible to resist, this is lasagna reimagined.
- 10 May 2024
- Cook time 20 min
- Prep time 15 min
- 6 Servings
- 16 Ingredients
Lasagna soup is a delightful and hearty dish that combines the comforting flavors of traditional lasagna with the ease and warmth of a soup. It's perfect for those days when you crave the classic Italian taste but want something a bit lighter and quicker to prepare. This recipe will guide you through the steps to create a delicious pot of lasagna soup using a variety of flavorful ingredients.
Ingredients:
Instructions:
- In a large pot, heat the flaxseed oil over medium heat. Add the sliced Vienna sausage and cook until lightly browned, about 5 minutes.
- Add the finely chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 3 minutes.
- Pour in the chicken broth, water, and pasta sauce. Stir well to combine.
- Add the bay leaves, a dash of black pepper, and 2 tablespoons of chopped fresh parsley.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20 minutes to allow the flavors to meld together.
- While the soup is simmering, cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a medium bowl, combine the ricotta cheese, grated parmesan, and the remaining 2 tablespoons of fresh parsley. Mix well and set aside.
- After the soup has simmered for 20 minutes, remove the bay leaves. Add the cooked pasta to the soup and stir to combine.
- Stir in the shredded mozzarella cheese, allowing it to melt into the soup.
- Ladle the soup into bowls. Top each serving with a dollop of the ricotta-parmesan mixture.
- Garnish with roughly chopped fresh basil leaves.
- Serve the lasagna soup hot, accompanied by some crusty bread if desired.
Tips:
- For a richer flavor, use homemade chicken broth or a low-sodium store-bought version to control the saltiness of the dish.
- You can substitute the Vienna sausage with Italian sausage or ground beef for a more authentic lasagna taste.
- If you prefer a thicker soup, reduce the amount of water added.
- Feel free to add some vegetables like spinach or zucchini for extra nutrition and flavor.
- To prevent the pasta from becoming too soft and mushy, cook it separately and add it to the soup just before serving.
- Garnish with extra fresh parsley or basil leaves for an added burst of freshness.
Lasagna soup is an innovative twist on the classic Italian favorite; it’s perfect for cozy dinners and impressing guests alike. With this guide, you can easily create a flavorful and comforting bowl of soup that captures all the richness of lasagna in a simpler, more convenient form. Enjoy your heartwarming creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 24g | 15% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 2.80g | 7% |
| Sugar 7g | 7% |
| Fat | |
| Fat 22g | 26% |
| Saturated 9g | 30% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 60mg | 11% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.40mg | 30% |
| Vitamin B3 7mg | 46% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 1.03ug | 43% |
| Vitamin C 8mg | 9% |
| Vitamin E 2.35mg | 16% |
| Vitamin K 80ug | 67% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 3.04mg | 28% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 620mg | 18% |
| Selenium, Se 40ug | 74% |
| Sodium, Na 1310mg | 87% |
| Zinc, Zn 2.92mg | 27% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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