This recipe has been hanging out in the back of my mind for years. And when I finally brought the first steaming bowl to the table, I thought ‘What in blazes took me so long!?’.
Guys, I love lasagna so much.
Guys, I hate the amount of time it takes to make lasagna so much.
This, is shortcut lasagna!
No precooking noodles, no layering, no 1 hour cooking time and 20 minute resting time. We’re talking 20 minutes from start to finish.
You can have Lasagna on a Tuesday.
This is a mashup of the countless lasagna soup recipes that I have admired over the years. This is one has maximum flavour and minimal ingredients. A How to Eat special, if you will.
It’s easy to serve family style for all the different taste buds around the table, too. For my three year old, I took a few cooked noodles out of the broth and served them on the side, along with a small bowl of shredded mozzarella and Parmesan. In the end, because there was no pressure, she wanted to try the soup as is, and liked it. Kids are a real mystery though, because leftovers were promptly rejected. The important thing is, we go with the flow and just relax.
Spring is in the air, and lasagna season will be gone before you know it, so you better make and gobble this one up quick.
Erin
Weekday Lasagna Soup
Print recipe| Serves | 4-6 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
Ingredients
- 1 tablespoon canola oil
- 1 onion (diced)
- 225g italian sasauge (1 large or two small, casings removed)
- 2 cloves garlic (minced)
- 1 teaspoon italian seasoning
- 2 tablespoons tomato paste
- 1 can diced tomatoes
- 4 cups low sodium chicken both
- 8 lasagna noodles (broken into bite-size pieces or 225g of your pasta shape of choice.)
- 1 cup ricotta cheese
- 1/2 cup finely grated parmsan cheese
- 1/4 teaspoon salt
- 1 cup shredded mozzarella
- fresh basil
Directions
| 1. | Heat oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add Italian sausage, breaking it apart with the edge of a spatula, and sauté until cooked through, about 3-4 minutes. Add garlic, tomato paste and Italian seasoning and saute for one more minute. |
| 2. | Add tomatoes and chicken stock and bring to a boil. Add noodles and simmer until just cooked through, and still el dente, about 7-8 minutes. |
| 3. | Meanwhile, in a small bowl, combine ricotta and parmesan cheeses and 1/4 tsp of salt. |
| 4. | Ladle soup into bowls and top each with a dollop of ricotta mixture, a sprinkle of mozzarella cheese and sliced basil. |
2
chad madill says
Erin, could you please share a podcast of this recipe?
Heather says
I just found your site on dictionary.com of all places (https://www.dictionary.com/e/what-is-a-chemical/?param=HP)! I saw the “chemicals that make up an apple” tweet and instantly knew I’d love your stuff. I’m so glad I clicked over, because this looks delicious, as do so many of your other recipes! Thanks!