Lasagna Soup Recipe

Looking for a brand new experience, yet rather stick to the familiar? Check out this Lasagna soup recipe to find a feeling that’s dissimilar!

The same way, new products benefit from brand loyalty, new dishes can lure us into trying them too. Who in their right mind wouldn’t like to try pizza sticks, pizza roll, pizza monkey bread, pull-apart pizza bread, skillet pizza, white pizza, roscon de reyes pizza or even low carb pizza?

Luckily, pizza is just flat bread that’s topped with tomato sauce, cheese and occasionally with something else, so doing that with another type of bread (except low carb), is probably a justifiable offense that could even turn out to be good.

Even though none of the above things has much to do with pizza, apart from, of course, they are made of roughly the same ingredients (except low carb), we still call them such, in order to give us a rough estimate, however far, of what we are going to get.

Apparently, we don’t just do it with pizza but with many other things, like Lasagna too. Since there are no rules for naming dishes or official lasagna governing body policing the world, even if we completely change the texture, hence flavor of the dish, we can still call it Lasagna if we used its ingredients as an inspiration for the dish.

With lasagna soup, this is the exact thing that happens. We take something that’s epic-ness is rarely disputed, take it to pieces, ram its soul into the dirt then present it like something worthy of praise and awe then hope for the best.

Ingredients

2 tablespoons / 25g Olive oil (NOT virgin)
1 medium / 150g Onion (diced)
3 teaspoons / 15g Salt
5 cloves / 15g Garlic (finely diced)
1 lb / 500g Ground meat (beef)
4½ cup / 1000g Water
1 can / 800g Tomatoes
3 tablespoons / 50g Tomato paste
2 teaspoons / Basil
2 teaspoons / Oregano
1 teaspoon / 3g Black pepper (ground)
5 oz / 150g Pasta (Mafalda pasta looks like small lasagna sheets but any pasta would do it)
5 oz / 150g Mozzarella cheese
5 oz / 150g Ricotta cheese
1 oz / 30g

How to make Lasagna soup

Heat oil to high then sauté (stir-fry) diced onion and half of the salt until glassy/translucent look, about 3 – 5 minutes.
Add finely diced or minced garlic. Continue sautéing until garlic gets fragrant, about 2 minutes.
Mix in the ground meat then stir-fry until browned and no pink meat can be found, about 5 minutes.
Preparing the onion and browning the meat is best in a skillet but making soups will most likely require something with higher walls. If we’ve been preparing a fairly small amount then we may stick to the skillet all way long or do everything in a pot. Pour in water, tomato and tomato paste then bring it to boil.
Mix in basil, oregano, black pepper and the rest of the salt.
Reduce heat to low and with the lid ¾ way on, simmer away about ¼ of the liquid or until desired thickness is achieved, about 60 minutes.
Cook pasta according to the instructions on packaging. Try to make al dente to create a contrast for the soup and ensure that the pasta is still firm if left in a soup for a while, that is about 5 – 6 minutes cooking after adding the pasta to boiling salty water.
Grate cheese. Once the soup is ready, let it cool a bit then serve with pasta and cheese.