It’s been too long! I’ve done some cooking, some traveling, some eating out in the meantime. But today is a snow day, which means kitchen time and binge-watching tv. And, of course, taking video of the puppy’s first snow. I love days like this!
An ad for something called “Instant Pot Lasagna Soup” came across my news feed last week. I don’t have an Instant Pot. I feel no need for one. There was a link to a slow cooker version. Getting closer. But on a snow day, I don’t need a hands off solution. I’m here. I have time to stir. And in this case, that’s the only difference between the slow cooker version and the stove top soup pot version. The stirring.
How do you make a soup version of lasagna? Basically, you make the goopy filling you’d make for a regular lasagna and add a bunch of liquid to it. Soup. The great thing about it is that the filling part can be anything you want. I used a combination of sausage, beef, and turkey in this one. If you’d usually make a vegetarian lasagna, by all means, do that. Sub in veggie crumbles instead of the meat. This would be great with zucchini and mushrooms. And what’s even better is that you don’t have to worry about whether it’s going to fall apart when you cut it. It’s supposed to be soupy!
Now, let’s talk noodles. Lots of options here too. What kind of noodles? I decided to use lasagna noodles broken into pieces. You could use rotini or radiatore or baby shells, whatever. You can cook them in the soup. You can cook them ahead of time and add them to the pot. You can cook them and portion them into individual bowls. What you need to consider is your leftovers plan. If you’re sure you won’t have leftovers, cook the noodles in the soup. They’ll take on the flavor of the soup. If you’re mostly sure you won’t have leftovers, but then again maybe, cook the noodles separately and add them to the pot. They’ll take on some of the soup liquid. Beware that the noodles in the leftovers might be a little mushy. If you’ve planned for leftovers, cook the noodles separately and put them in individual bowls. You can either cook all the noodles you’ll need and just store them separately or you can cook fresh ones each time you have leftovers.
This stuff looks, tastes, and smells amazing. Coming in from playing in the snow to this aroma is a gift. Truly. But I noticed that I didn’t have any vegetables. And since I’m still not convinced that lettuce won’t jump up and kill me at any moment (Google romaine and e coli if you want more info on that), I decided to add some kale to the pot. I got some end of season lacinato kale at the farmers’ market yesterday so I chopped and added most of the bunch to the pot. If you’re going to add a hardy green to the pot, just make sure the soup is at a solid simmer. You want the greens to cook, not just wilt. If you’re using a softer leaf like spinach, a wilt will do just fine.
Hey now, you’re saying, the best part of a lasagna is the cheesy goodness! Worry not. You have a lot of options in the cheese department too. You can add a dollop of ricotta to the bottom of each bowl before you ladle the soup in. You can (and should) top each bowl with mozzarella and Parmesan. Or both! In this case I used SausageCraft Della Nonna sausage, which has some cheese mixed right into the sausage. Yummmm. If you want to make it extra special, use oven safe crocks so you can brown the mozzarella in the broiler before serving!
If you don’t have a lasagna recipe that you’re already using, feel free to follow this one. This will make 4-6 servings.
Here’s what you need:
- 2 T olive oil
- 1 C diced onion
- 2 cloves garlic, minced
- 1/4 lb each, italian sausage, ground beef, and ground turkey
- 2 T tomato paste
- 1 can (14 oz) or pint jar peeled tomatoes
- 2 bay leaves
- 1/2 C dry red wine (save the rest for dinner!)
- 1-2 t dried oregano
- 1-2 t dried basil
- 2-3 C stock (vegetable or chicken)
- 1 small bunch lacinato kale, stemmed and chopped
Here’s what you do:
- In a medium pot, cook the pasta; set aside
- In a large, heavy pot, heat the oil until it shimmers
- Add the onion and garlic
- Cook until the onion is soft
- Add the meat; cook until it’s browned
- Stir in the tomatoes, wine and spices
At this point what you’ve got is lasagna filling.
Now it’s soup!
- Bring to a simmer
- Cover the pot and cook 30-60 minutes
- Increase the heat to achieve a low boil
- Add the kale
- Reduce heat and simmer 15-20 minutes.
- Add pasta to each bowl; ladle soup over the noodles
- Add some mozzarella and parmesan
How was it?
First, it’s exactly as advertised. It’s lasagna in a bowl! Nothing to complain about there. I really like the broken lasagna noodles. My advice – leave the pieces big enough that you really notice them. It’s much more like lasagna that way. And as delightful as the mozzarella is, it sticks to the spoon as much as anything. I don’t like having to scrape it off with my teeth. I might try the leftovers with just the parmesan. Or maybe cubes of fresh mozzarella instead.
If you’re going to add a kale or chard, add some extra stock or water as well. The greens soak up a lot of liquid and you still want it to be like soup. I really liked the kale addition though. I’d definitely do that again.
I’m super happy with my meat choices. The beef and turkey were very lean and the sausage added just enough fat to add amazing flavor and a silky texture to the broth. So, not a lot of fat and I didn’t miss it. But I think I’d be happy with a vegetarian version too.
All in all, the perfect snow day dinner! All the food groups; warm and comfort-y; and only a bowl to wash. I might even have some in the morning after the snow shoveling!