Lasagna Soup
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Ingredients
Cooking Process
Steps
Place a heavy saucepan on the stove and set the heat to medium. Pour in the olive oil and let it warm up gradually.
Add the onion to the warmed olive oil and sauté it. Keep stirring for about 4 minutes until the onion becomes translucent.
Put the garlic into the saucepan and continue to sauté. Stir for about 2 minutes until the garlic softens.
Stir the chicken broth, tomatoes with their juices, and tomato paste into the saucepan.
Turn up the heat to medium - high and wait for the mixture in the saucepan to come to a boil.
Lower the heat to low and let the broth simmer. Keep it simmering for about 15 minutes until it thickens.
Add salt and pepper to the soup according to your taste preferences.
Add the meatballs to the soup and cook them for about 15 minutes until they are just warmed through.
Fill a large pot with water and bring it to a boil. Once boiling, add the ravioli and cook them as per the instructions on the package.
Drain the cooked ravioli using a colander and set them aside on a plate.
Take a small bowl and put the ricotta, mozzarella, and the remaining 3 tablespoons of Parmesan cheese into it. Stir them together until well - combined.
Stir the basil into the cheese mixture. Then, add salt and black pepper to taste and stir again.
When it's time to serve, divide the ravioli evenly among the bottom of the soup bowls. Then, ladle the soup into the shallow bowls. Finally, top each bowl with a generous dollop of the ricotta mixture.
Serve the lasagna soup right away while it's hot.
Nutrition
Per serving (2 servings)
375
Calories
18g
Protein
30g
Carbs
15g
Fat
450mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this lasagna soup recipe make?
This lasagna soup recipe makes 4 servings. It's suitable for a small family dinner.
How long does it take to make this lasagna soup?
The total time to make the lasagna soup is 40 minutes, with 10 minutes of prep time and 30 minutes of cook time.
What are the allergens in this lasagna soup?
The allergens in this lasagna soup are dairy and wheat/gluten, which come from ingredients like cheese and ravioli.
Can I prep this lasagna soup ahead of time?
Since the difficulty is rated as easy, some prep steps can likely be done ahead. For example, chopping the onion and garlic in advance.
What is the nutritional information for this lasagna soup?
The lasagna soup has 750 calories, 35g of protein, 60g of carbs, 30g of fat, and 900mg of sodium per serving.
Substitutions
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Substitutions
meatballs
store - bought beef meatballs, homemade turkey meatballs, veggie meatballs
Store - bought beef meatballs will have a similar flavor and texture. Homemade turkey meatballs are leaner, which might change the richness of the soup slightly. Veggie meatballs are a vegetarian option, but they have a different texture and flavor profile.
ravioli
cheese tortellini, spinach and ricotta ravioli
Cheese tortellini has a similar shape and cheese - filled nature, while spinach and ricotta ravioli adds an extra layer of vegetable flavor. The cooking time may vary slightly depending on the brand and type of pasta.
olive oil
canola oil, vegetable oil
Canola oil and vegetable oil are neutral - flavored oils that can be used in place of olive oil. They won't impart the characteristic olive flavor, but they will work well for sautéing the onions and garlic.
yellow onion
white onion, sweet onion
White onion has a sharper flavor compared to yellow onion, while sweet onion is milder and sweeter. The cooking time will remain the same, but the final flavor of the soup will be slightly different.
chicken broth
vegetable broth, beef broth
Vegetable broth is a vegetarian option that will change the overall flavor to a more plant - based profile. Beef broth will add a richer, meatier flavor to the soup.
whole - milk ricotta
part - skim ricotta, cottage cheese (blended until smooth)
Part - skim ricotta is lower in fat. Cottage cheese can be used as a substitute, but it may need to be blended to achieve a smoother texture similar to ricotta.
shredded mozzarella
shredded provolone, shredded Monterey Jack
Provolone has a slightly sharper flavor, while Monterey Jack is milder. Both will melt well and can be used in place of mozzarella on top of the soup.
basil leaves
dried basil, fresh oregano
Dried basil should be used in smaller quantities (about 1/3 the amount of fresh basil) as it is more concentrated. Fresh oregano has a different flavor profile, more pungent and earthy, which will change the overall herbaceous taste of the cheese mixture.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftover lasagna soup in an airtight container in the refrigerator for 3 - 4 days.
Freezer
You can freeze the soup for up to 3 months. Ensure it's in a freezer - safe container, leaving some space for expansion.
Storage Tips
- • Let the soup cool to room temperature before refrigerating or freezing to prevent spoilage.
- • Label the freezer container with the date for easy tracking.
Reheating Tips
- • Reheat the soup on the stovetop over medium - low heat, stirring occasionally to avoid burning and ensure even heating.
- • If the soup has thickened during storage, add a little chicken broth or water to reach the desired consistency.
Safety Notes
- • Always reheat the soup to an internal temperature that kills bacteria. Use a food thermometer if possible.
- • Don't refreeze thawed soup.
Troubleshooting
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Troubleshooting
Onion burns while sautéing
Likely cause: The heat was set too high or the onion was not stirred frequently enough
Reduce the heat to a lower medium setting and stir the onion more often to ensure even cooking
Garlic burns when added to the saucepan
Likely cause: The pan was too hot or the garlic was left in for too long
Lower the heat slightly before adding the garlic and closely monitor it, reducing the sauté time if necessary
Broth does not thicken after 15 minutes of simmering
Likely cause: The heat was too low or the simmering time was not long enough
Increase the heat slightly to a gentle simmer and continue simmering for an additional 5 - 10 minutes, stirring occasionally
Meatballs are not warmed through after 15 minutes of cooking
Likely cause: The meatballs were too large or the heat was not sufficient
Cut larger meatballs in half and increase the heat slightly, then cook for an additional 5 - 10 minutes until they reach the proper temperature
Ravioli are overcooked and falling apart
Likely cause: The ravioli were cooked for longer than the package instructions or the water was boiling too vigorously
Reduce the heat to a gentle boil and set a timer according to the package instructions. Check the ravioli a minute or two before the recommended time to avoid overcooking
Soup tastes bland
Likely cause: Not enough salt, pepper, or other seasonings were added
Add small amounts of salt, pepper, and additional herbs like basil to taste, stirring well and tasting after each addition
Cheese mixture does not combine well
Likely cause: The ingredients were not at room temperature or not stirred thoroughly enough
Let the ricotta, mozzarella, and Parmesan sit at room temperature for about 30 minutes before mixing. Then, use a whisk or fork to stir vigorously until well - combined