If the concept of Not Soup Soup has piqued your abstract interest, get a load of this Instant Pot Chicken Tortilla Soup, for a twist on taco night, or Stuffed Pepper Soup for a deconstructed version of a classic.
One pot lasagna soup
I get regular requests from my family for my lasagna but putting one together can feel like a Herculean task! There’s the meat sauce to make, the white sauce, lovingly layering Bolognese and béchamel and lasagne sheets, then the oven time on top. We’re looking at 4 hours in the kitchen here. And monstrous amounts of washing up! While I’m flattered, I needed a rapid version I could fall back on. Thus, the one pot lasagna soup was born. Like all lasagnas, it begins with Bolognese. This rich, robust and meaty Italian sauce makes a sumptuous soup base in 30 minutes. Then pour in chicken or beef stock for liquid, soup-like consistency and add broken lasagna sheets and cook for another 5 minutes. I like to add spinach here, or another dark leafy green, for extra nutritional value. That’s a total of 35-40 minutes! Yes, but what about the cheese? Obviously, you need cheese, but you can forget about the béchamel. I just stir in 50g/ ½ cup of sharp Parmesan once the soup is cooked and land a generous scoop of creamy ricotta on each steaming bowlful. Presto! Drastically lower in calories and lighter on the stomach. You’re welcome! There is no replacing a best lasagna recipe, but it’s nice to have options, right?
Serving suggestions
Who eats lasagna without garlic bread? No-one, ever. Here’s a few recipes that bend to how much time you have, or impression you want to make. Super quick and easy cheesy air fryer garlic bread is stuffed with mozzarella and garlic and herb butter and done in under 10 minutes! Salty no-knead focaccia bread studded with garlic and rosemary, earns accomplished baker’s points, and is ideal for soaking up soup. Impressively golden, brioche style, garlic butter dinner rolls are pleasingly round, subtly sweet and delicately garlicky. And not too tricky to pull off!
Storage and leftovers
Soup is filling. Pasta soup even more so. If you have leftovers on your hands, store them in an airtight container and in the fridge for 2-3 days. The broken lasagna sheets will absorb some of the liquid in that time, so your soup might not be as soupy when you come to reheat it. Don’t worry, just add some water or more stock. And, by the way, that soup is going to taste even better second time around. This easy lasagna soup recipe also makes for a good freezer. Just leave out the pasta when preparing it, and the cheeses. It’ll keep in the freezer for 2-4 months. When you come to need it, first, defrost it overnight in the fridge. The next day, bring it to the boil on the hob, use a bit of extra stock if it looks too thick, then add the lasagna shards until they are cooked. Don’t forget to stir in the Parmesan and add your splodge of ricotta!
More hearty soup recipes
Creamy Chicken Wild Rice Soup Harvest Minestrone Soup Stuffed Pepper Soup Beef Cabbage Soup
