Lasagna Soup: The Ultimate Guide to Making Delicious Soup

Korean Beef Instant Pot: Craving the savory-sweet flavors of Korean BBQ but short on time? Imagine tender, melt-in-your-mouth beef infused with garlic, ginger, and a hint of sesame, ready in a fraction of the time it takes to order takeout. That’s the magic of this Instant Pot recipe!

Korean beef, often referred to as Bulgogi, has a rich history rooted in Korean royal cuisine. Traditionally grilled over an open flame, this dish was a delicacy reserved for special occasions. Over time, it evolved into a beloved staple enjoyed by families across Korea and around the world. The beauty of adapting this classic to the Instant Pot is that it retains all the deliciousness while significantly reducing the cooking time, making it perfect for busy weeknights.

What makes Korean beef so irresistible? It’s the perfect balance of sweet and savory, the tender texture of the beef, and the aromatic blend of spices that tantalizes the taste buds. People adore this dish because it’s incredibly flavorful, satisfying, and relatively easy to prepare. Plus, it’s incredibly versatile! Serve it over rice, in lettuce wraps, or even as a topping for noodles. This Korean Beef Instant Pot recipe is a game-changer, offering a quick and convenient way to enjoy a restaurant-quality meal at home. Get ready to experience a flavor explosion that will leave you wanting more!

this Recipe

Ingredients:

• 1 pound Italian sausage (sweet or hot, or a mix), removed from casings
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 4 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 12 lasagna noodles, broken into small pieces
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Mozzarella cheese, shredded, for topping

Preparing the Soup Base:

1. Brown the Sausage: In a large Dutch oven or soup pot, brown the Italian sausage over medium-high heat. Break it up with a spoon as it cooks. Cook until no longer pink and nicely browned. This usually takes about 7-10 minutes. Drain off any excess grease.
2. Sauté the Vegetables: Add the chopped onion and red bell pepper to the pot with the sausage. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Incorporate Tomatoes and Broth: Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). Stir well to combine. Then, add the beef broth and chicken broth.
5. Season the Soup: Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), salt, and pepper. Stir well to ensure all the seasonings are evenly distributed.
6. Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes. This allows the flavors to meld together beautifully. The longer it simmers, the better the flavor will be! You can simmer it for up to an hour for an even richer taste.

Cooking the Noodles:

1. Add the Noodles: After the soup has simmered, add the broken lasagna noodles to the pot. Stir well to ensure the noodles are submerged in the liquid.
2. Cook Until Tender: Continue to simmer the soup, uncovered, until the noodles are tender. This usually takes about 10-15 minutes. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. Be careful not to overcook the noodles, as they can become mushy.

Preparing the Ricotta Mixture:

1. Combine Ingredients: While the noodles are cooking, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and chopped fresh parsley.
2. Mix Well: Mix the ingredients together until well combined. This mixture will be dolloped on top of each serving of soup, adding a creamy and cheesy element.

Serving the Lasagna Soup:

1. Ladle into Bowls: Once the noodles are cooked and the soup is ready, ladle it into individual serving bowls.
2. Top with Ricotta Mixture: Top each bowl of soup with a generous dollop of the ricotta mixture.
3. Add Mozzarella Cheese: Sprinkle shredded mozzarella cheese over the top of each bowl.
4. Garnish (Optional): If desired, garnish with additional fresh parsley or a sprinkle of Parmesan cheese.
5. Serve Immediately: Serve the lasagna soup immediately while it’s hot and the cheese is melted and gooey.

Tips and Variations:

• Meat Options: Feel free to use ground beef, ground turkey, or even a vegetarian meat substitute instead of Italian sausage.
• Vegetable Additions: Add other vegetables like mushrooms, zucchini, or spinach for extra nutrients and flavor. Sauté them along with the onions and bell peppers.
• Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you prefer a milder soup, omit them altogether.
• Cheese Variations: Use different types of cheese for topping, such as provolone or a blend of Italian cheeses.
• Herb Variations: Experiment with different herbs like fresh basil or rosemary for a unique flavor profile.
• Make it Creamy: For a creamier soup, stir in a splash of heavy cream or half-and-half at the end of cooking.
• Slow Cooker Option: This recipe can easily be adapted for a slow cooker. Brown the sausage and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the remaining ingredients (except the noodles, ricotta mixture, and mozzarella cheese). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the noodles during the last 30 minutes of cooking. Top with the ricotta mixture and mozzarella cheese before serving.
• Freezing Instructions: Lasagna soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Add the ricotta mixture and mozzarella cheese after reheating.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Detailed Ingredient Notes:

• Italian Sausage: I prefer using a combination of sweet and hot Italian sausage for a balanced flavor. However, you can use all sweet or all hot, depending on your preference. Make sure to remove the sausage from its casings before browning.
• Onion: Yellow or white onions work well in this recipe. Chop the onion into small pieces so it cooks evenly.
• Garlic: Freshly minced garlic is best for flavor. If you don’t have fresh garlic, you can use garlic powder, but the flavor won’t be as intense.
• Red Bell Pepper: Red bell pepper adds a touch of sweetness and color to the soup. You can also use other colors of bell pepper, such as green or yellow.
• Crushed Tomatoes: Use good-quality crushed tomatoes for the best flavor.
• Tomato Sauce: Tomato sauce adds richness and body to the soup.
• Diced Tomatoes: Diced tomatoes add texture to the soup. Use diced tomatoes with their juice for the best flavor.
• Beef Broth and Chicken Broth: I like to use a combination of beef broth and chicken broth for a more complex flavor. You can use all beef broth or all chicken broth if you prefer. Low-sodium broth is recommended so you can control the salt level.
• Dried Herbs: Dried oregano, basil, and thyme are essential for the classic lasagna flavor. Make sure your herbs are fresh for the best flavor.
• Red Pepper Flakes: Red pepper flakes add a touch of heat to the soup. Use them sparingly if you’re sensitive to spice.
• Salt and Pepper: Season the soup to taste with salt and pepper.
• Lasagna Noodles: Break the lasagna noodles into small pieces before adding them to the soup. This makes them easier to eat and helps them cook evenly. You can also use other types of pasta, such as penne or rotini, if you don’t have lasagna noodles.
• Ricotta Cheese: Use whole milk ricotta cheese for the best flavor and texture. Drain off any excess liquid before using.
• Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor.
• Fresh Parsley: Fresh parsley adds a touch of freshness and color to the soup.
• Mozzarella Cheese: Use shredded mozzarella cheese for topping. Low-moisture mozzarella cheese melts best.

Why This Recipe Works:

This lasagna soup recipe captures all the delicious flavors of traditional lasagna in a comforting and easy-to-make soup. Browning the sausage and sautéing the vegetables creates a rich and flavorful base. The combination of crushed tomatoes, tomato sauce, and diced tomatoes provides a perfect balance of sweetness and acidity. The dried herbs add a classic Italian flavor, while the red pepper flakes provide a touch of heat. The broken lasagna noodles cook directly in the soup, making it a one-pot meal. The ricotta mixture adds a creamy and cheesy element,

Conclusion:

This Lasagna Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, a symphony of Italian flavors that will transport you straight to Nonna’s kitchen. Seriously, if you’re looking for a dish that’s both incredibly satisfying and surprisingly easy to make, this is it. The rich tomato broth, the perfectly cooked pasta, the creamy ricotta – it all comes together in a way that’s simply irresistible. It’s the perfect weeknight meal, a crowd-pleasing potluck dish, or even a cozy weekend lunch.

But what truly makes this recipe a must-try is its versatility. Feel free to get creative and adapt it to your own tastes. Want to add a little kick? Throw in a pinch of red pepper flakes or a dash of hot sauce. Prefer a different type of meat? Ground turkey or Italian sausage would work beautifully. You can even add vegetables like spinach, zucchini, or mushrooms for an extra boost of nutrients and flavor.

Serving Suggestions and Variations:

* Classic Presentation: Serve your Lasagna Soup with a generous dollop of ricotta cheese, a sprinkle of fresh parsley, and a side of crusty bread for dipping.
* Cheesy Goodness: Top each bowl with a sprinkle of shredded mozzarella or Parmesan cheese and broil for a minute or two until the cheese is melted and bubbly.
* Garlic Bread Croutons: For an extra layer of flavor and texture, add some homemade garlic bread croutons to each bowl.
* Creamy Dreamy: Stir in a tablespoon or two of heavy cream or half-and-half for an even richer and creamier soup.
* Vegetarian Delight: Omit the meat altogether and add extra vegetables like bell peppers, eggplant, and carrots for a hearty vegetarian version. Use vegetable broth instead of chicken broth.
* Spicy Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy twist.
* Make it Ahead: This soup is even better the next day, so feel free to make it ahead of time and store it in the refrigerator.
* Freezer Friendly: Lasagna Soup freezes well, making it a great option for meal prepping. Simply let it cool completely before transferring it to freezer-safe containers.

I truly believe you’ll fall in love with this recipe as much as I have. It’s a guaranteed crowd-pleaser, and it’s so easy to customize to your own preferences. Don’t be intimidated by the name; this is a simple, straightforward recipe that anyone can master.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a delicious and comforting bowl of Lasagna Soup. I’m confident that this will become a staple in your recipe rotation.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments with me – I can’t wait to see your creations! Let me know what you think about this Lasagna Soup! Happy cooking!