Mention a Homemade Lasagna and all I can think of are the wonderful layers and layers of pasta, slowly simmered homemade sauce, quality lean meats, creamy whole milk ricotta, fresh Italian herbs, and molten hot gooey cheeses piled high on my favorite plate. Now Mention Lasagna Soup and all I can think of is dang that sounds deliciously hearty and warm on a chilly fall afternoon.
When I was a child my grandmother Josie would make her own fresh pasta, and she always made tiny meatballs and then layered them between the sheets of fresh pasta and homemade sauce, so also I wanted something to reflect one of my favorite childhood meals that we would patiently wait for while she assembled and then slowly baked in the oven.
Over the last few years, I have seen recipes for recipes for Lasagna Soup, but I wanted a recipe for Lasagna Soup that reflected my family recipe for Homemade Lasagna. I wanted something simmered for more than 10 minutes, heck I wanted, “The Best Lasagna soup”, not something tossed together in 15-20 minutes. I’ve said it before, nothing tastes better than a recipe slowly cooked with tender loving care, letting all the ingredients marry together to become a post of old-fashioned goodness.
There’s an amazing fact about Lasagna that many may not know, Lasagna did not originate in Italy at all. Lasagna has been traced back by food historians to the Ancient Greek period. The name Lasagna, or “Lasagne” is derivates from the Greek word ‘Laganon’; the first known form of pasta. “Laganon” was not a traditional lasagna as we know it with traditional Italian ingredients but it was made of layers of pasta and sauce. Technically, Lasagna would get its name from the method in which it was made, not for the ingredients that were used.
Many countries and foodies live to debate who actually concocted the very first lasagna recipe. Italy claims they were the originators of this delicious recipe, of course, Italians should definitely be patted on the back for the perfection of the layers and layers of tasty goodness that make today’s modern form of lasagna. In fact, do you know that researchers in Britain found a historical cookbook with a Lasagna recipe that dates way back to the 1390’s?
I really think that you’ll find all the traditional flavors of lasagna are represented in one pot of hearty warm welcoming soup when you make this recipe. It’s perfect for fall or winter days ahead. Serve the Lasagna Soup with a simple Italian salad and crusty bread for dinner, now watch the family melt into a Lasagna Soup bliss in front of your very eyes!
- 1 pound Lean ground beef
- 1/4 cup Italian-style breadcrumbs
- 1/4 cup Grated Romano cheese
- 3 tablespoons Chopped fresh parsley
- 1 teaspoon Dried basil
- 1/4 teaspoon Garlic powder
- 1 pinch Red pepper flakes
- Kosher salt, to own taste
- Fresh ground pepper, to own taste
- 2 tablespoons Evaporated milk
- 1 large Lightly beaten egg
- 2 tablespoons Olive oil
- 1 pound Italian sweet sausage links
- 1 Large onion diced
- 1 Green bell pepper, finely diced
- 1 stalk Celery, finely diced
- 1 Carrot, finely diced
- 5 cloves Garlic minced
- 1-28- ounce-can- Organic Crushed organic tomatoes
- 1-14- ounce-can Organic diced tomatoes
- 5 cups Vegetable stock
- 1 splash Quality red wine optional
- 1/2 cup fresh basil chopped divided by 2
- 1 pinch a pinch of red pepper flakes optional
- kosher salt to own taste
- fresh ground pepper to own taste
- 6-8 dry lasagna noodles broken into bite-sized pieces
- 1/4 of cup warm heavy cream
- 4- ounces of quality ricotta cheese topping
- Romano cheese topping
In a medium bowl combine 1 pound lean ground beef, 1/4 of a cup of Italian-style breadcrumbs, 1/4 of a cup of grated Romano cheese, 3 tablespoons of chopped fresh parsley, 1 teaspoon of dried basil, 1/2 of a teaspoon dried oregano, 1/4 of a teaspoon of garlic powder, a pinch of red pepper flakes, Kosher salt, fresh ground pepper to own taste, 2 tablespoons of evaporated milk and 1 lightly beaten egg.
Once the mixture is joined roll meat mixture into small meatballs, about a little less than 1 inch in size.
Place the meatballs on a metal baking sheet and cook in a 350-degree oven until lightly browned about 20-22 minutes.
Remove from the oven and place on a heat-resistant area till ready to use.
In a large Dutch Oven on medium heat add 2 tablespoons of olive oil, once heated add the Sweet Italian Sausage links, cook till lightly browned then remove and place on a clean cutting board to cool. Once cool slice into bite-size rounds.
In the same Dutch Oven add diced onion, finely diced green bell pepper, diced red bell pepper, finely diced celery, finely diced carrots and cook for about 5 minutes on medium heat before adding minced garlic to Dutch Oven, cook for another 2-3 minute till all veggies are softened.
Next add crushed tomatoes, fire roasted diced tomatoes, vegetable stock, a splash of red table wine, 1/4 of a cup of chopped fresh basil, chopped oregano, a pinch of the red pepper flake, kosher salt, and fresh ground pepper to own taste. Bring the soup base to a good simmer before adding the reserved meatballs and bite-sized sausage rounds. Reduce the heat to a low setting after adding the meatballs and sausage, cook for about 20 minutes.
Once the soup has cooked on low for about 30 minutes, add the bite-sized lasagna noodles, and slowly add 1/4 of a cup of warm heavy cream, cook until the noodles are al dente.
Remove the Lasagna Soup from the heat source, ladle into bowls and top with Ramano cheese, Ricotta cheese, and fresh basil.
Serve with your favorite Italian bread or Garlic bread while still hot.
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