Lasagna Soup

One of the fastest ways to a child’s heart is through a warm bowl of something comforting and lasagna soup does exactly that. This cozy twist on a classic favorite feels special without being fussy, and kids love the creamy ricotta “dumplings” that melt into the broth. For nannies, it’s a simple winter meal that delivers big smiles, warm bellies, and the kind of food memories children carry with them long after the bowl is empty.

You Will Need:

FOR THE SOUP:

2 Tbsp. olive oil
1 lb. ground sweet Italian sausage
3 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup dry white wine
1 14.5-oz. can whole plum tomatoes, crushed by hand
2 cups low-sodium chicken broth
1 tsp. dried oregano
1/2 tsp. kosher salt, plus more to taste
Pinch of red pepper flakes (optional)
6 regular lasagna noodles, broken into 1- to 2-inch pieces (do not use no bake noodles)
4 cups baby spinach
1/4 cup fresh basil, chopped
Italian bread, for serving

FOR THE RICOTTA DUMPLINGS:

1 cup fresh ricotta cheese
1/2 cup freshly grated parmesan cheese, plus more for topping
1/4 cup fresh basil, chopped
1/4 tsp. kosher salt
Ground black pepper, to taste

What to Do:

1. Heat the olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes.

2. Add the garlic and onion and cook until softened, 3 to 4 minutes. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes.

3. Add the tomatoes, chicken broth, and 3 cups water to the pot and bring to a simmer over medium heat. Stir in the oregano, salt and red pepper flakes, if using. Bring to a simmer and cook until slightly thickened, about 7 minutes.

4. Add the lasagna noodles and cook until just al dente, 6 to 7 minutes. Stir in the spinach and basil and cook until the spinach is wilted, about 3 minutes. Season with salt, if needed. 

5. Make the ricotta dumplings: lStir together the ricotta, parmesan, basil, salt, and a few grinds of pepper in a small bowl.

6. Ladle the soup into bowls and dollop the ricotta dumplings on top (about 2 tablespoons per dumpling). Top with an extra sprinkle of grated parmesan and serve with Italian bread.

References:

Recipe from The Pioneer Woman

Photo by Stephanie Felzenberg

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