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Italian-American·Main Course

Toasted-Noodle Lasagna Soup

A rich, meaty tomato soup that captures the authentic taste and texture of baked lasagna by using a unique technique: partially boiling and then oven-toasting the noodles until they are blistered and golden before they ever hit the pot.

Prep

20m

Cook

75m

Total

95m

Serves

6

Method

  1. 01

    Boil the lasagna noodles in salted water for 4 minutes until partially cooked. Drain and transfer to cold water to stop the cooking. Pat dry, cut the noodles in half lengthwise, then arrange on a parchment-lined baking sheet. Brush generously with melted butter.

    Step 1
    Watch · 0:27
  2. 02

    Bake the buttered noodles in a 475°F (245°C) oven for about 15 minutes, or until they have dried out, blistered, and turned golden brown with some crispy edges. Once cool, break or cut them into 1.5-inch sections.

    Step 2
    Watch · 1:36
  3. 03

    In a large soup pot over high heat, add olive oil and brown the ground beef and Italian sausage. Break the meat into relatively large, identifiable chunks rather than a fine crumble. Cook undisturbed until the moisture evaporates and the meat starts to sizzle in its own fat, then stir and brown for a few more minutes.

    Step 3
    Watch · 2:18
  4. 04

    Add the diced onion, minced garlic, tomato paste, chili flakes, oregano, salt, and black pepper. Sauté for 3 to 4 minutes, stirring constantly to toast the tomato paste and soften the onions.

    Step 4
    Watch · 3:22
  5. 05

    Pour in the chicken broth, marinara sauce, and water. Bring the mixture to a simmer, then reduce heat to medium-low. Simmer uncovered for 45 minutes, stirring occasionally. Skim off any excess fat from the surface if desired.

    Step 5
    Watch · 4:20
  6. 06

    While the soup simmers, prepare the cheese topping by mixing together the ricotta, mozzarella, and Parmesan cheese with a pinch of salt. Set aside at room temperature.

    Step 6
    Watch · 5:47
  7. 07

    Raise the soup heat to medium-high and stir in the toasted noodles. Cook for about 10 minutes until the noodles are tender and have slightly thickened the soup. Finish by stirring in fresh Italian parsley.

    Step 7
    Watch · 6:23
  8. 08

    Taste for seasoning and adjust salt if needed. Ladle the soup into bowls and top with a generous dollop of the cheese mixture and freshly torn basil.

    Step 8
    Watch · 7:12

From Chef John

  • “We deserve better than fine.”
  • “You are after all the Cheshire Cat of whether to remove the fat.”
  • “When I add a step to a recipe there has to be a great reason for it, and this, my friends, was a great reason.”