Imagine a steaming bowl of lasagna soup, its rich tomato-pumpkin base swirling with hearty textures of tender noodles and vibrant kale. The aroma of garlic and herbs fills the kitchen, wrapping you in a comforting hug that promises warmth and nourishment.
For me, this dish is a savior during those hectic mid-week evenings when time and energy are scarce, but the yearning for a homemade meal remains strong.
Whether it’s a quick weeknight dinner or a leisurely Sunday supper, this soup brings the essence of lasagna to a spoon, offering all the flavors you love in a fraction of the time.
I remember one particularly chilly evening when my family gathered around this dish, and the room was filled with satisfied smiles and contentment. Ready? Let’s cook this delightful soup that will surely become a staple in your meal rotation!
Why You’ll Love It
- Delivers bold flavor with a rich pumpkin-tomato base and aromatic herbs.
- Uses pantry staples like canned tomatoes and pumpkin puree for convenience.
- Offers a comforting, hearty meal with tender lasagna noodles and savory meats.
- Provides a nutritious boost with added kale for vitamins and minerals.
- Adapts easily for vegetarians with plant-based protein substitutions.
Ingredients
- 1 tablespoon olive oil — use extra virgin for best flavor.
- 1 pound ground turkey or beef — choose lean cuts for a healthier option.
- 1 medium onion, diced — yellow onions work well for a mild taste.
- 3 cloves garlic, minced — fresh garlic enhances the flavor.
- 2 cups chicken broth — opt for low-sodium for a lighter soup.
- 1 cup canned pumpkin puree — verify it’s pure pumpkin, not pie filling.
- 1 can (15 ounces) diced tomatoes — fire-roasted adds a smoky depth.
- 1 teaspoon dried oregano — fresh herbs can be used if available.
- 1 teaspoon dried basil — complements the tomato base perfectly.
- 1/2 teaspoon salt — adjust to taste if using salted broth.
- 1/2 teaspoon black pepper — freshly ground for a robust flavor.
- 8 lasagna noodles, broken into pieces — try to break them uniformly.
- 2 cups kale, chopped — remove stems for a tender texture.
- 1/2 cup ricotta cheese — full-fat adds creaminess.
- 1/4 cup grated Parmesan cheese — authentic Parmigiano-Reggiano recommended.
- 1/4 cup mozzarella cheese, shredded — fresh mozzarella melts better.
Step-by-Step Method
Heat the Olive Oil
Start by heating the olive oil in a large pot over medium heat.
Make certain the oil is hot enough to sizzle when you add the next ingredients. This will help in evenly cooking and browning the meat, giving your soup a rich flavor base.
Brown the Meat
Add the ground turkey or beef to the pot along with the diced onion and minced garlic.
Cook until the meat is browned, stirring occasionally with a wooden spoon. This process will take about 5-7 minutes.
Make sure the meat is fully cooked and the onions are translucent.
Mix the Base
Stir in the chicken broth, pumpkin puree, and diced tomatoes.
Make certain all ingredients are well combined.
Add the dried oregano, dried basil, salt, and black pepper. This mixture will form the flavorful base of your soup.
Bring it to a boil to infuse the spices thoroughly.
Add the Noodles
Break the lasagna noodles into pieces and add them to the pot.
Reduce the heat to a simmer. This will allow the noodles to cook gently and absorb the flavors of the soup.
Stir occasionally to prevent sticking and make certain even cooking.
Cook Until Tender
Continue cooking the soup for about 15 minutes, or until the noodles are tender.
Taste a piece to check for doneness.
Adjust the seasoning as needed. This is a good time to make certain all ingredients are well integrated.
Incorporate the Kale
Stir in the chopped kale.
Cook for an additional 5 minutes, allowing the kale to soften and meld with the soup.
This step adds a nutritious boost and a vibrant green color to your dish.
Rest the Soup
Remove the pot from heat and let the soup rest for 5 minutes.
This resting period allows the flavors to settle and the soup to cool slightly, making it ready for serving.
Serve and Garnish
Ladle the soup into bowls and top each serving with a dollop of ricotta cheese.
Sprinkle grated Parmesan and shredded mozzarella over the top.
The cheeses will melt slightly, adding creaminess and a savory finish to your lasagna soup.
Enjoy!
Ingredient Swaps
- For a vegetarian version, substitute ground turkey or beef with a plant-based protein such as lentils or crumbled tofu.
- To reduce costs, you can use frozen chopped kale instead of fresh.
- If pumpkin puree is unavailable, use butternut squash puree or mashed sweet potatoes as alternatives.
You Must Know
1. Choose Quality Ingredients: Opt for fresh kale and high-quality canned tomatoes to enhance the flavor of your soup.
Fresh ingredients can greatly elevate the taste and nutritional value of your dish.
2. Break Noodles Evenly: When breaking the lasagna noodles, aim for uniform pieces.
This guarantees that all pieces cook evenly and prevent some from becoming mushy while others remain undercooked.
3. Allow Resting Time: After cooking, let the soup rest for about 5 minutes.
This resting time allows the flavors to meld together and the soup to thicken slightly, resulting in a richer taste and texture.
4. Customize Seasoning: Feel free to adjust the seasoning to your liking.
Add more herbs or spices such as oregano, basil, or a pinch of red pepper flakes for a spicier kick, enhancing the overall flavor profile to suit your preference.
5. Experiment with Proteins: For a vegetarian version, substitute the ground turkey or beef with plant-based protein options such as lentils or crumbled tofu.
This not only caters to dietary preferences but also adds a unique twist to the classic recipe.
Serving Tips
- Serve with a side of garlic bread for a complete meal.
- Pair with a crisp green salad for added freshness.
- Garnish with fresh basil leaves for a touch of color and flavor.
- Accompany with a glass of Italian red wine for an authentic touch.
Storage & Make-Ahead
Lasagna soup can be stored in the fridge for up to 3 days in an airtight container.
For make-ahead convenience, prepare the soup without noodles, refrigerate, and add cooked noodles when reheating.
This soup freezes well for up to 2 months, ensuring a quick, delicious meal anytime.
Reheating
To gently reheat lasagna soup, use a microwave-safe bowl.
Heat in short intervals.
Alternatively, reheat on the stovetop over low heat.
You can also use the oven at a low temperature.
Culinary Traditions and Origins
Although you might think of lasagna as a classic Italian dish baked in layers, its comforting flavors translate wonderfully into a bowl of soup.
I first stumbled upon this delightful twist during a chilly autumn evening, searching for something to warm my soul. The pumpkin-tomato base adds a touch of fall magic, while the kale brings a fresh, earthy note.
Here are three intriguing insights about lasagna’s culinary journey:
- Italian Roots: Lasagna hails from Italy, with rich layers of pasta, meat, and cheese.
- Global Influence: Various cultures have embraced and adapted this dish, each adding unique flavors.
- Modern Innovation: Transforming lasagna into a soup showcases the creativity of today’s chefs, blending tradition with modern tastes.
This soup is a heartwarming embrace in a bowl.
Final Thoughts
Give this comforting Lasagna Soup a try and let your taste buds enjoy a delightful twist on a classic dish! Feel free to tweak the recipe to suit your preferences, whether by adding more spices or trying a vegetarian version.
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned Diced Tomatoes?
I’ve swapped canned for fresh tomatoes in recipes before, and it worked beautifully! Just dice them up, maybe simmer a bit longer for the flavors to meld. It adds a delightful freshness that canned tomatoes can’t match.
How Do I Prevent the Lasagna Noodles From Sticking Together?
I always stir the pot frequently while the noodles cook and add a splash of olive oil to the broth. This trick keeps them from sticking, just like my grandma taught me during cozy kitchen afternoons.
Is It Possible to Freeze the Soup for Later?
Yes, you can freeze it! I often make a big batch, let it cool, and freeze individual portions. It’s like having a comforting hug ready whenever I need it. Just thaw and reheat gently.
What Is the Best Way to Chop Kale for This Recipe?
I love chopping kale for a recipe like this. First, I wash it thoroughly, remove the tough stems, then roll the leaves tightly and slice them into thin ribbons. It’s a bit therapeutic, and the aroma’s delightful!
Can I Use Another Type of Cheese Instead of Ricotta?
Absolutely, you can swap ricotta for cottage cheese or mascarpone. I once used mascarpone in a pinch, and its creamy texture blended beautifully. Don’t hesitate to experiment; cooking’s all about personal taste and creativity!
Lasagna Soup with Pumpkin-Tomato Base and Kale
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey or beef
- 1 medium onion diced
- 3 clove garlic minced
- 2 cup chicken broth
- 1 cup canned pumpkin puree
- 1 can diced tomatoes 15 ounces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 lasagna noodles broken into pieces
- 2 cup kale chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup mozzarella cheese shredded
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground turkey or beef, onion, and garlic to the pot and cook until the meat is browned.
- Stir in chicken broth, pumpkin puree, diced tomatoes, oregano, basil, salt, and pepper.
- Bring the mixture to a boil.
- Add broken lasagna noodles to the pot and reduce heat to a simmer.
- Cook until noodles are tender, about 15 minutes.
- Stir in chopped kale and cook for an additional 5 minutes.
- Remove pot from heat and let the soup rest for 5 minutes.
- Serve soup in bowls and top each serving with ricotta, Parmesan, and mozzarella cheese.
Notes
