Lasagna Soup Recipe

How to Choose the Best Pasta for Lasagna Soup

Selecting the right pasta is essential for achieving a perfect lasagna soup. The ideal choice is traditional lasagna sheets, preferably dry and not pre-cooked, as they maintain their structure better during cooking.

Ideal characteristics:

Traditional dry pasta sheets
No pre-cooking required
Made from durum wheat
Medium thickness (neither too thin nor too thick)
Without wavy edges

Types to avoid:

Pre-cooked sheets
Fresh pasta
"Oven-ready" or no-boil sheets

Traditional durum wheat pasta is the best choice because it better resists prolonged cooking and maintains its texture without falling apart in the soup. Additionally, it gradually releases starch, which helps naturally thicken the broth.

Guide to Properly Cutting Lasagna Noodles

The way we cut lasagna noodles is essential for achieving a well-structured and presentable dish.

For Commercial Dry Noodles:

Measure the pot where you'll prepare the soup before starting. This step is crucial for calculating the exact size of noodles you'll need.
Cut the noodles to the same size as the pot for a perfect fit. This will ensure an even distribution of ingredients.
If you need to adjust the size, do it before hydrating the pasta. Dry pasta is easier to cut and better maintains its shape.
Use a serrated knife to cut the dry noodles. This type of knife will prevent the pasta from breaking or chipping during cutting.

For Fresh Pasta:

Divide the dough into three equal parts for better handling. This will allow you to manage the dough in a more controlled and uniform manner.
Roll out the dough with a rolling pin until it reaches 1 mm thickness. Uniform consistency is key for even cooking.
Cut uniform rectangles using a sharp knife. Clean cuts will help maintain a professional presentation of the dish.
Make sure the noodles cover the entire surface of the pot without leaving empty spaces. Complete coverage ensures a well-structured soup.

Important Tips:

Avoid overlapping the noodles more than 10% when assembling to prevent them from becoming too thick. This ensures uniform cooking and a pleasant texture.
Make sure the corners are well covered to prevent the lasagna from becoming uneven. A uniform base is essential for the final result.
If using fresh pasta, let it dry on a clean cloth with flour for 30 minutes before using. This step prevents the pasta from sticking or deforming.

Secrets to Achieving a Flavorful and Well-Seasoned Broth

The broth is the fundamental base of a good lasagna soup, and these are the secrets to achieving an exceptional flavor:

Perfect Aromatic Base:

Start by sautéing onion and garlic in olive oil until soft and translucent. This initial sofrito is crucial for developing a deep flavor base.
Incorporate an aromatic sofrito with finely chopped carrots to add natural sweetness.

Essential Seasonings:

Use a combination of Italian herbs: dried oregano, dried basil, and a bay leaf.
Add a pinch of brown sugar to neutralize the tomato's acidity and balance the flavors.
Incorporate dried thyme to add depth to the flavor.

Cooking Technique:

Brown the ground beef well until completely cooked and golden, this adds flavor and depth to the broth.
Simmer the broth for 15-20 minutes to allow the flavors to fully integrate.
Use a combination of crushed natural tomatoes and tomato paste to achieve a more consistent and flavorful broth.

Tips for Achieving Perfect Pasta Texture in the Soup

The perfect pasta texture in lasagna soup requires attention to several important details:

Pasta Selection:

Use traditional dry pasta sheets, avoiding pre-cooked or "oven-ready" varieties. Traditional dry pasta is the best option for maintaining structure.
The pasta should preferably be made from durum wheat, as it better resists prolonged cooking and maintains its texture throughout the process.

Cooking Time:

Cook the pasta for 8-12 minutes, depending on the type of pasta. This timing is crucial for achieving the perfect texture.
Keep the soup uncovered during pasta cooking to better control its texture and prevent overcooking.
The ideal consistency is "al dente," when the pasta still has a slight firmness in the center for perfect texture.

Preparation Techniques:

Cut the noodles into uniform sizes before adding them to the soup. This ensures even cooking across all pieces.
Add the pasta when the broth is boiling and maintain medium-high heat for uniform cooking.
If the soup becomes too thick during cooking, you can add more hot broth to maintain the proper consistency.

Additional Tips:

Don't add oil to the water or broth, as this can affect the pasta's final texture and its integration with other ingredients.
If planning to prepare the soup in advance, it's better to cook the pasta separately and add it when serving to maintain its texture.
Stir occasionally to prevent the pasta from sticking together and forming a uniform mass.

Ingredients

This lasagna soup recipe combines the classic flavors of traditional lasagna in a comforting soup format. The following ingredients are calculated for 6-8 servings:

Ground beef: 1 pound - Provides protein and the characteristic flavor of traditional lasagna.
Lasagna noodles: 8-10 sheets - Main base of the dish that provides texture and structure.
Onion: 1 medium - Develops base flavors and adds natural sweetness.
Garlic: 4 cloves - Provides the characteristic Italian aroma and flavor.
Carrot: 2 medium - Adds sweetness and depth to the broth.
Tomato paste: 2 tablespoons - Intensifies the broth's flavor and color.
Crushed tomatoes: 28 ounces - Forms the broth base and adds acidity.
Beef broth: 6 cups - Creates the liquid base of the soup.
Ricotta cheese: 1 cup - Adds creaminess and characteristic flavor.
Mozzarella cheese: 2 cups - For melting and final touch.
Parmesan cheese: 1/2 cup - Intensifies flavor and adds salt.
Dried basil: 1 tablespoon - Provides characteristic Italian aroma.
Dried oregano: 1 teaspoon - Complements Italian flavors.
Salt: 1 teaspoon - Enhances all flavors.
Black pepper: 1/2 teaspoon - Adds heat and depth.

How to Prepare Lasagna Soup Step by Step

This recipe combines the comfort of soup with classic Italian lasagna flavors. Following these detailed steps, you'll achieve a creamy and comforting soup.

Step 1: Initial Preparation

Cut the 8-10 lasagna noodles into 2-inch squares, using a serrated knife and making firm, secure cuts before hydrating the pasta to prevent breakage.
Cut the onion into 1/4-inch small cubes, finely mince the garlic into a paste, and cut the carrots into uniform 1/4-inch small cubes to ensure even cooking.

Step 2: Sofrito Preparation

Heat a large pot over medium heat and sauté the onion and garlic until transparent and aromatic, stirring occasionally to prevent over-browning.
Add the chopped carrots and cook for 5 more minutes, stirring occasionally to soften and release their natural sweet flavors.

Step 3: Cooking the Meat

Add 1 pound of ground beef and cook until well browned, using a wooden spatula to break up large chunks and ensure uniform cooking.
Add 1 teaspoon of salt and 1/2 teaspoon of black pepper, distributing evenly while continuing to break up and brown the meat.

Step 4: Broth Base

Add 2 tablespoons of tomato paste and cook for 2 minutes, stirring constantly to integrate well with the meat and develop deeper flavor.
Incorporate 28 ounces of crushed tomatoes and 6 cups of beef broth, mixing all ingredients well until achieving a uniform broth.

Step 5: Seasoning

Add 1 tablespoon of dried basil and 1 teaspoon of dried oregano to the broth, distributing evenly while stirring to release their essential oils.
Let the soup simmer for 15-20 minutes, stirring occasionally to integrate flavors and slightly thicken the broth.

Step 6: Cooking the Pasta

Add the lasagna squares when the broth is boiling and maintain medium-high heat, ensuring the pasta is submerged in the liquid.
Cook for 8-12 minutes, gently stirring every 2-3 minutes to prevent the pasta from sticking, until al dente and maintaining some firmness when bitten.

Step 7: Finishing

Add 1 cup of ricotta cheese in tablespoon-sized portions, gently mixing after each addition to integrate without forming lumps.
Incorporate 1 cup of shredded mozzarella and finish with 1/2 cup of grated parmesan cheese, folding until the cheeses partially melt.

Your lasagna soup is ready to serve. Remember you can adjust the consistency by adding more hot broth if needed, and save the remaining mozzarella cheese to garnish each portion when serving.

How to Prevent Pasta from Sticking or Overcooking

To achieve perfect pasta that doesn't stick or overcook, it's essential to follow these key tips:

During Cooking:

Use plenty of salted water at full boil, calculating 1 liter of water for every 100g of pasta.
Add the pasta gradually, waiting a few seconds between each portion to maintain the water's boiling temperature.
Stir constantly during the first few minutes of cooking, when the pasta releases starch.
Don't add oil to the cooking water, as it will float on the surface and won't prevent the pasta from sticking.

Temperature Control:

Keep the water at a constant boil but without violent splashing.
Cook the pasta over medium-high heat to ensure uniform cooking.
Monitor the exact time according to package instructions, testing the pasta 1-2 minutes before to achieve al dente texture.

After Cooking:

Don't rinse the pasta after cooking, as this would remove the starch needed for sauces to adhere properly.
Have the sauce ready before the pasta finishes cooking to mix immediately.
If you need to reserve the pasta, refresh in cold water, drain, and lightly grease before storing in the refrigerator.

Ideal Side Dishes and Accompaniments

The perfect side dishes to accompany lasagna soup enhance its flavor without overwhelming the dish. Here are the best options:

Light Salads:

Simple Italian salad with olives, pepperoncini, red onion, and cherry tomatoes, dressed with Italian vinaigrette. Adds freshness and texture contrast.
Cucumber and onion salad with a simple dressing of oil, vinegar, and salt. Refreshing and not too heavy.

Bread Options:

Traditional bruschetta with olive oil, garlic, and herbs. The toasted bread is perfect for soaking up the broth.
Garlic and cheese breadsticks to add a crunchy touch to the dish.

Prepared Vegetables:

Green beans sautéed with butter and garlic, sprinkled with parmesan to maintain the Italian touch.
Mushrooms sautéed with red wine, butter, and garlic that complement the soup's flavor.
Breaded green asparagus with parmesan, ideal for adding texture.

For a Lighter Option:

Apple and celery salad with yogurt dressing, perfect for balancing the dish.
Oven-roasted cauliflower with parmesan that adds flavor without excess calories.

Tips for Storing and Reheating Lasagna Soup

To maintain the flavor and texture of your lasagna soup, follow these practical tips:

Proper Storage:

Let the soup cool completely at room temperature before storing, but no more than two hours to prevent bacterial growth.
Store in airtight glass or plastic containers, leaving a one-inch space at the top to allow for expansion.

Storage Time:

In the refrigerator: keeps for up to 3-4 days in an airtight container at 40°F (4°C) or below.
In the freezer: maintains its quality for up to 2-3 months at 0°F (-18°C) or below.

For Reheating:

On the stove: heat over medium-low heat, stirring occasionally and adding a bit of broth if it's too thick.
In the microwave: heat in 1-2 minute intervals, stirring between each interval to ensure even heating.

Additional Tips:

If you froze the soup, thaw it in the refrigerator overnight before reheating.
Add some fresh grated cheese when reheating to renew the creaminess.
Avoid reheating the same portion more than once to maintain quality.

Frequently Asked Questions (FAQs)

Q: Can I freeze lasagna soup?

A: Lasagna soup can be frozen for up to 3 months in an airtight container, but it's better to freeze it without the pasta. When reheating, cook fresh pasta and add it to the thawed soup.

Q: Can I prepare lasagna soup in a slow cooker?

A: Yes, cook the meat and sofrito first, then transfer everything to the slow cooker and cook on low for 6-7 hours or on high for 2-3 hours. Add the pasta 30 minutes before serving.

Q: What type of pasta can I use if I don't have lasagna noodles?

A: You can substitute lasagna noodles with any short pasta like mafalda, farfalle, or penne. The important thing is to maintain cooking times according to the type of pasta chosen.

Q: Why did my soup turn out too thick?

A: Pasta absorbs a lot of liquid during cooking and while resting. If the soup is too thick, simply add more hot broth until reaching the desired consistency.