Lasagna soup: A delicious twist on a classic
“Lasagna soup may sound gimmicky, but this really does taste like lasagna,” says Jennifer Segal in Once Upon a Chef (Clarkson Potter). Better yet, “it’s a whole lot easier to make.”
This is not a dish to pair with salad for a light dinner. In fact, “it’s almost as hearty as lasagna itself,” especially when it’s served with a warm baguette for soaking up the rich tomato broth.
Anyone who’s made lasagna knows that ricotta cheese can get grainy and dry when baked. Dolloping it on top of the soup works beautifully, though, and “really drives the lasagna flavor home.” I recommend using reginetti, which are like miniature ruffled lasagna noodles. But any short pasta shape will work. “Just avoid actual lasagna noodles, as they are a bit unwieldy to eat in soup.”
Recipe of the week Lasagna soup with ricotta cream
6 oz (about 2 heaping cups) short pasta,
such as reginetti, shells, or macaroni 2 tbsp extra-virgin olive oil
1 lb hot Italian sausage, removed from
casings
4 garlic cloves, finely chopped
4 cups chicken broth
1 (28-oz) can crushed tomatoes 1¼ tsp salt, plus a pinch
1 tsp sugar
½ tsp dried oregano
¼ tsp red pepper flakes
1 bay leaf
¾ cup heavy cream
½ cup finely grated pecorino Romano
cheese, plus more for serving
¼ cup chopped fresh basil, plus more for
serving
1 cup whole-milk ricotta, at room temperature
Bring a medium pot of salted water to a boil. Cook pasta al dente according to package instructions. Drain and set aside.
Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add sausage and cook, stirring frequently and breaking it up, until browned and just cooked through, 5 to 6 minutes.
Using a slotted spoon, transfer sausage to a small colander set over a bowl, leaving fat in pan.
Reduce heat to low, add garlic to pan, and cook, stirring constantly, until fragrant, about 30 seconds. Do not brown. Add chicken broth, tomatoes, salt, sugar, oregano, red pepper flakes, and bay leaf and bring to a boil. Reduce heat to medium low and simmer vigorously, uncovered, for 10 minutes. Add cream and cook for a few minutes more. Fish out and discard bay leaf, then use a large spoon to skim off any excess grease. Add reserved sausage, drained pasta, ¼ cup pecorino Romano, and basil to pan. Stir to combine, then taste and adjust seasoning if necessary.
In a small bowl, stir ricotta with remaining ¼ cup pecorino Romano and a generous pinch of salt.
Ladle soup into serving bowls and top each with a generous dollop of ricotta mixture and more fresh basil. Pass extra grated pecorino Romano at the table. Serves 4 to 6.