Lasagna Soup

  • Preparation time:
  • 20 min
  • Total time:
  • 45 min
  • Makes:
  • 6 servings
Lasagna Soup

( 46 ratings )

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Lasagna Soup

Enjoy all the lasagna flavour you love in far less time with this tasty deconstructed version!

Ingredients

  • 1 tbsp olive oil
  • 1 onion , thinly sliced
  • 1 garlic clove , minced
  • 1 370-mL jar roasted red peppers , drained and chopped
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 600-mL bottle passata (tomato puree)
  • 3 cups no-salt chicken broth
  • 2 cups water
  • 2 cups fetuccia riccia , broken into bite-sized pieces (or similar broad, curly noodle)
  • basil , optional

Meatballs

  • 250 g mild Italian sausages , casings removed
  • 1 egg
  • 1/2 cup plain bread crumbs
  • 1 tbsp olive oil
  • 1/2 cup shredded mozzarella

Directions

  • Heat a large saucepan over medium. Add 1 tbsp oil, then onion. Cook until onion is golden brown, about 5 min. Add garlic, then roasted peppers, sugar and salt. Season with fresh pepper. Cook for 2 min.
  • Pour in passata. Purée mixture in pot using a hand blender, or in a blender in batches, until smooth. Pour in broth and water. Bring to boil, then add pasta. Continue boiling, covered, until pasta is tender, 10 to 12 min.
  • Using your hands, combine sausage meat with egg and bread crumbs in a medium bowl. Roll into about 30 ¾-in. meatballs. Heat a large non-stick frying pan over medium. Add 1 tbsp oil, then meatballs. Cook, stirring and shaking pan often, until meatballs are golden all over and cooked through, 6 to 8 min.
  • Ladle soup into bowls. Top with meatballs. Sprinkle with mozzarella and basil.

Tip

If you can’t find fettuccia riccia, 2 cups of broken-up lasagna noodles will do just fine.

Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.

Nutrition (per serving)

  • Calories
  • 377
  • Protein
  • 16 g
  • Carbohydrates
  • 39 g
  • Fat
  • 17 g
  • Fibre
  • 2 g
  • Sodium
  • 878 mg
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