Imagine the aroma of simmering tomatoes, garlic, and herbs filling your kitchen as you prepare a comforting bowl of Spaghetti and Lasagna Soup.
This simple yet hearty dish is perfect for cozy evenings when you crave the indulgence of lasagna with the ease of a one-pot meal.
Watch as the ingredients transform into a rich, flavorful soup that warms the soul.
Let’s bring this delightful dish to life and enjoy the comfort it brings.
Kitchen Tools Required
- 1 large pot
- 1 ladle
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces spaghetti, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Spaghetti and Lasagna Soup, follow this timeline:
Preparation and Cooking Timeline:
- Reading and Gathering Ingredients/Equipment: 10 minutes
- Before starting, spend a few minutes reading through the recipe to familiarize yourself with the steps.
- Gather all the necessary ingredients and equipment to guarantee you have everything you need on hand.
- Prep Time: 15 minutes
- Minute 1-5: Chop the onion and mince the garlic.
- Minute 6-10: Measure out the olive oil, chicken broth, diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper.
- Minute 11-15: Break the spaghetti into pieces and measure out the cheeses (ricotta, mozzarella, and Parmesan) and fresh basil.
- Cooking Time: 30 minutes
- Minute 16-18: Heat the olive oil in a large pot over medium heat.
- Minute 19-24: Add and brown the ground beef, breaking it apart with a wooden spoon.
- Minute 25-28: Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
- Minute 29-31: Pour in chicken broth, diced tomatoes, and tomato paste, stirring to combine.
- Minute 32-33: Season with Italian seasoning, salt, and black pepper.
- Minute 34-43: Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Minute 44-50: Add the broken spaghetti and cook until pasta is al dente.
- Minute 51-53: Stir in ricotta cheese until well combined.
- Resting Time: 5 minutes
- Minute 54-58: Remove the pot from heat and let it rest.
- Serving: 5-7 minutes
- Minute 59-61: Ladle the soup into bowls and top with mozzarella and Parmesan cheese.
- Minute 62-63: Garnish with fresh basil before serving.
This timeline guarantees that you efficiently manage your time from start to finish, allowing you to have your Spaghetti and Lasagna Soup ready to serve in just over an hour.
Adjust the time for each task as needed based on your pace and familiarity with the recipe.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add ground beef and cook until browned, breaking it apart with a wooden spoon.
Stir in chopped onion and minced garlic, and cook until onion is translucent.
Pour in chicken broth, diced tomatoes, and tomato paste, stirring to combine.
Season with Italian seasoning, salt, and black pepper.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Add broken spaghetti to the pot and cook until pasta is al dente.
Stir in ricotta cheese until well combined.
Remove pot from heat and let it rest for 5 minutes.
Ladle soup into bowls and top with mozzarella and Parmesan cheese.
Garnish with fresh basil before serving.
Serving Tips
- Garlic Bread: A classic pairing that adds a crispy, buttery texture to complement the hearty soup.
- Side Salad: A fresh green salad with vinaigrette offers a revitalizing contrast to the richness of the soup.
- Grilled Vegetables: A mix of grilled zucchini, bell peppers, and eggplant can enhance the Italian flavors.
- Crusty Baguette: Perfect for soaking up the flavorful broth, adding a rustic touch to the meal.
- Red Wine: A glass of Chianti or Sangiovese can elevate the dining experience with its bold flavors.
Storage
To store Spaghetti and Lasagna Soup, refrigerate in an airtight container for 3-4 days.
For longer storage, freeze in portion-sized containers for up to 3 months.
Reheat before serving.
Freezing
To freeze spaghetti and lasagna soup, cool completely.
Transfer to airtight containers and leave space for expansion.
Label with date.
Freeze for up to three months.
Thaw before reheating.
Reheating
To reheat Spaghetti and Lasagna Soup, gently warm it on the stovetop over medium heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl and heat in 1-minute intervals.
Stir in between.
Final Thoughts
Spaghetti and Lasagna Soup is a delightful blend of flavors that brings the comforting essence of Italian cuisine to a bowl.
This recipe isn’t only easy to prepare but also versatile, allowing for personalized touches to suit your taste preferences.
Consider adding your favorite vegetables or adjusting the seasoning to create a unique version that suits your palate.
The combination of pasta, cheese, and rich tomato broth makes this dish a satisfying main course that’s perfect for any occasion.
Serve it alongside a fresh salad or crusty bread for a complete meal.
Enjoy the warmth and heartiness of this soup, and feel free to experiment with different ingredients to make it your own.
Frequently Asked Questions
Can I Use Gluten-Free Pasta in This Soup Recipe?
Yes, you can substitute gluten-free pasta in this recipe. Make certain it’s cooked al dente to prevent mushiness. The flavor will remain delightful, and your dish’s presentation will still impress with the vibrant mix of cheeses and basil.
What Can I Substitute for Ricotta Cheese in the Soup?
You can substitute ricotta cheese with cottage cheese for a similar texture. For a richer flavor, try mascarpone or cream cheese. Guarantee it’s smooth and creamy to maintain the soup’s consistency and enhance its presentation.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Brown the beef and sauté onions first, then transfer to the cooker. Add remaining ingredients, excluding pasta and cheeses, and cook on low for 6-8 hours.
How Can I Make This Soup Spicy?
To spice it up, add red pepper flakes or diced jalapeños during the onion and garlic step. You could also swirl in some hot sauce before serving. Balance the heat with extra cheese for a creamy contrast.
Can I Prepare This Soup in Advance for Meal Planning?
Yes, you can prepare this soup in advance for meal planning. Cook it fully, then cool completely before storing in airtight containers. Reheat gently on the stove, adding a splash of broth to maintain its creamy texture.
Spaghetti and Lasagna Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion chopped
- 2 clove garlic minced
- 4 cup chicken broth
- 1 can diced tomatoes 14.5 ounces
- 1 can tomato paste 6 ounces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounce spaghetti broken into pieces
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 2 tablespoon fresh basil chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart with a wooden spoon.
- Stir in chopped onion and minced garlic, and cook until onion is translucent.
- Pour in chicken broth, diced tomatoes, and tomato paste, stirring to combine.
- Season with Italian seasoning, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add broken spaghetti to the pot and cook until pasta is al dente.
- Stir in ricotta cheese until well combined.
- Remove pot from heat and let it rest for 5 minutes.
- Ladle soup into bowls and top with mozzarella and Parmesan cheese.
- Garnish with fresh basil before serving.
Notes
