Ree Drummond’s Lasagna Soup | The Pioneer Woman | Food Network

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COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 40 minutes
Yield: 8 to 10 servings

Ingredients

12 uncooked
1/4 cup olive oil
1 yellow onion, halved and sliced
4 garlic cloves, minced
1 sprig oregano, minced
2 sprigs thyme, minced
1 pound ground beef
1 pound pork sausage, casing eliminated
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons tomato paste
3/4 cup white wine or stock
One 14.5-ounce can whole tomatoes with juice
4 cups (1 quart) veggie or chicken stock
1 tablespoon chopped parsley, plus more for serving
1/2 cup heavy cream
Ricotta "Dumplings".
1 cup whole-milk ricotta cheese.
1/2 cup newly grated Parmesan cheese.
1 tablespoon minced parsley.
1 tablespoon minced basil, plus some torn leaves for garnish.
1/2 teaspoon kosher salt.
1/2 teaspoon black pepper.

Directions.

Bring a pot of water to a boil. Break the into random smaller pieces.

In a big Dutch oven or pot, heat the olive oil over medium heat. Include the onion, garlic, oregano, and thyme and cook, stirring, until beginning to soften, about 2 minutes.

Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper …

And saute until the meat is fully prepared, breaking it up as you go, about 5 minutes. Drain off a minimum of half of the grease.

Include the tomato paste …

And stir to integrate. Let the tomato paste cook for 1 minute.

Add the white wine and stir to deglaze the bottom of the pan, scraping up any tasty little bits.

Add the tomatoes and their juice, crushing them with the spoon as you stir them in.

Include the stock and stir it in …

Then add the parsley.

Give a boil, then decrease the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed.

Prepare the noodles about 1 minute less than the bundle directions, till almost tender. Drain pipes and reserve.

Pour in the cream and stir to combine.

Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.

Make the ricotta "dumplings:" In a bowl, integrate the ricotta, Parmesan, parsley, basil, salt, and pepper …

And stir up until combined.

Dish up bowls of soup, sprinkle with a little additional basil, and add a dollop of ricotta (or two or 3) to the top of every one!

Cook's Note.

Variations: Usage ground turkey. Omit the lasagna noodles for a lower carbohydrate soup.

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Ree Drummond's Lasagna Soup|Food Network.

Ree Drummond's Lasagna Soup | The Pioneer Woman | Food Network

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About the Author: Yvette Cook

50 Comments

  1. Lasagna Soup intrigues me. it sounds like a more beefy tomato soup…and tomato is my fave kinda soup

  2. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  3. I’m going to try this but once the meat is cooked, I’m going to do the rest in my crockpot. The lasagna noodles can cook in the soup.

    1. @Tonya Llewellyn It just beats standing over the stove for everything. There’s no cook lasagna noodles now so that frees up one entire step 😉.

    2. Yes add the noodles directly into the soup it will give you a bit of starch but it’s ok.
      Also cook the meat and onions first add the garlic for the last minute or so.
      Break the noodles down to fit in your spoon.

    3. @Laura Mclaine Use the no cook lasagna noodles if available or if not, you just place the regular noodles in the soup and let them soften. Now this method will take awhile because you’re not boiling the noodles.
      If you have the crockpot set on high, you might get a slight simmer but not a rolling boil.

  4. Hi Ree! Your Lasagna Soup looks absolutely delicious!! Me and my sister-in-law and her husband would love it!! My husband doesn’t like Lasagna; he loves Spaghetti but not Lasagna—weird, yes I know! So the only time I ever get Lasagna is when we go out to eat or if I’m at my sister’s home and she makes it! My husband will eat some of hers but he doesn’t like it!! Thank you Ree, I would love to make this next time our family has a
    get-together where there will be lots to eat!!
    Love all your recipes. Love and hugs to you & your family,
    NORMA COLLINS FROM TEXAS

  5. Hi Ree. How could I make this gluten and dairy free and still taste as amazing??

    1. She looks like she’d be great for a homey cafe. Poor nervous baby girl. She had eyes watching her.

  6. Just seeing this makes me want to get my new Cast Iron Dutch Oven into good use!!!!

  7. Thanks Ree for the recipe. I’ll definitely share this with my mom. Bon appetit and have a marvelous Monday night

    1. Lmao I noticed a phantom as well. He makes her feel powerful lmao

  8. Just when I told myself I was gonna give up carbs this week, Pioneer Woman foils my plans once again 😂 🍲😋

    1. Girl it’s not worth it. Looks like garbage, and I’m sure you make better at home. Those noodles are way too big, and looked undercooked!

    2. @Karen McCareon lol if you can’t feel you’re not worth it.

    3. @Antares Alexander ‘Sporky’ Addams’ No idea what that means, you’re probably the only one who actually does.

  9. Cook the meat in the oven in a closed glass container the day before. Refrigerate overnight and you can just pluck the chilled grease off of the broth.

    1. I would definitely cook the meat separately so I can drain it without losing all my fresh herbs.

  10. That onion reminds me of when I was born… “Just cut off the tip…” 😬😬

  11. Thought she would’ve cooked the noodles in the soup. There’s enough liquid in there and it would’ve took on the flavor of it. 🤷‍♀️

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