Lasagna Soup

All of the goodness of lasagna is packed into this hearty and delicious soup! Packed with noodles, ground beef, marinara and cheese, this is a soup that your family will love! Pair this with a nice fresh salad and either Homemade Easy Cheesy Garlic Bread or Focaccia for the perfect nurtiousing meal. Lasagna Soup This…

Lasagna Soup

All of the goodness of lasagna is packed into this hearty and delicious soup! Packed with noodles, ground beef, marinara and cheese, this is a soup that your family will love!

Pair this with a nice fresh salad and either Homemade Easy Cheesy Garlic Bread or Focaccia for the perfect nurtiousing meal.

Lasagna soup is savory meat, tender noodles and rich broth in a bowl.

Lasagna Soup

This soup is packed with all of the goodness of lasagna. Tender noodles, savory meat, flavor packed broth and gooey cheese.It is divine!  Both soup and lasagna are classic comfort foods and I’ve combined them into the ultimate mega comfort dish, Lasagna Soup! Perfect for a chilly day or day where you just need a little bit of extra love. This is a hug in a bowl.

Your family will love this twist on the classic and it’s super simple. It’s almost impossible to mess up. And one of the best parts about Italian food in general is it tastes even better the second day after all the flavors meld together. It’s a perfect homemade meal.

Soup Ingredients

Lasagna is classic homey comfort food that everyone loves. Putting it in soup form is absolutely irresistible!

  • Lasagna Noodles: Break up the noodles into bite sized pieces
  • Oil:Olive Oil is a classic in Italian cooking
  • Onion: Chopped
  • Ground Beef or Sausage: Whichever one you prefer
  • Garlic: I like to use fresh but in a pinch jarred garlic will work too.
  • Oregano: This is must spice in lasagna
  • Tomato Paste: Adds richness and depth to the tomato flavor
  • Chicken Broth:Can use beef too.
  • Crushed Tomatoes: If you want bigger chunks you can use diced tomatoes, but I like them small.
  • Chopped Fresh Basil: Fresh basil add such a nice bright flavor
  • Grated Parmesan: Parmesan adds a nice briny salty tang
  • Heavy cream or Half and Half:Either one will add the nice creaminess to the broth

Putting Lasagna Soup Together

  • Boil: Cook the lasagna noodles according to the directions and drain, drizzle with a bit of olive oil to prevent sticking.
  • Saute:In a large pot add 1 Tablespoon of oil and suge the onion till softens.
  • Cook:Add the ground meat, garlic, oregano and cook till meat is brown and cooked through. Add the tomato paste and stir for 2 min.
  • Simmer: Pour in the chicken broth, tomatoes and a cup of water, cover and bring to simmer. Uncover and cook, till slightly reduced about 10 min. Stir in the noodles, basil, parmesan and heavy cream, heat through about 2 min.
  • Garnish: Top with more fresh basil, ricotta and parmesan if desired.

Sauteing onion, ground meat, and making flavored broth for Lasagna Soup.

Tips and Tricks for the Perfect Lasagna Soup

  • Noodles: I cook the noodles separate to keep them from getting overly cooked and mushy. Add the noodles to the soup right before serving. The soup can sit on the stove for a while simmering, but don’t add the noodles till right at the end.
  • Cook in the Soup: You can cook the noodles in the soup, add them once you bring the broth to a simmer. Add 1 extra cup of water to make up for what the noodles will absorb.
  • Meat: Use your favorite type of meat here. Italian sausage, spicy sausage or ground pork, turkey, chicken and beef all will work in this recipe.
  • Cheese:  Feel free to add different cheeses to garnish. Romano, asiago, or mozzarella are all favorites.
  • Mix up the Pasta: Don’t have lasagna noodles? Don’t fret, you can use any type of pasta to make this soup. Use whatever you have on hand.

Storing Lasagna Soup

  • Separate: If you know you’re going to have leftovers keep your noodles separate from the rest of the soup so that the noodles don’t soak up extra broth and become super soft and mushy. Store the soup and pasta in separate containers in the fridge for up to 3-4 days.
  • Freeze: Lasagna soup also freezes well. Again store the soup and noodles separately in freezer safe containers for up to 3 months. Thaw in the fridge overnight
  • Reheat: Warm up the soup in a saucepan on the stove over medium heat. Once heated thru you can stir in the noodles and heat thoroughly, about 5-10 min.

Lasagna soup is savory meat, tender noodles and rich broth in a pot.

More Lasagna Inspiration

Lasagna in any form is a hearty comfort food. Try these extraordinary twists on the classic.

  • Texas Lasagna
  • Pepperoni Pizza Lasagna Rolls
  • Eggplant Lasagna
  • Zucchini Lasagna
  • Lasagna Roll ups
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Lasagna Soup

All of the goodness of lasagna is packed into this hearty and delicious soup!  Packed with noodles, ground beef, marinara and cheese, this is a soup that your family will love!
Course Soup
Cuisine Italian American
Keyword lasagna soup, Soup, soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 452kcal
Author Alyssa Rivers

Ingredients

  • 8 ounces lasagna noodles broken into pieces (about 10 noodles)
  • 1 tablespoon extra-virgin olive oil plus more for drizzling
  • 1 onion chopped
  • 1 pound ground beef or sausage
  • 3 cloves garlic chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 can crushed tomatoes 15 oz.
  • 1/2 cup chopped fresh basil plus thinly sliced leaves for topping
  • 1/3 cup grated parmesan cheese plus more for sprinkling, optional
  • 1/4 cup heavy cream or half-and-half
  • Ricotta cheese for garnish

Instructions

  • Cook the pasta according to package directions. Drain and drizzle with a little bit of olive oil.
  • In a large pot, add 1 Tablespoon olive oil and heat over medium high heat. Add the onion to cook until it starts to soften. Add the ground beef, garlic and oregano and continue to cook until the meat is brown and cooked throughout. Add the tomato pasta and continue to stir and cook for about 2 minutes.
  • Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
  • Serve in bowls and garnish with chopped basil, ricotta cheese, and parmesan if desired.

Notes

Updated on October 11, 2020
Originally Posted on February 16, 2015

Nutrition

Calories: 452kcal | Carbohydrates: 39g | Protein: 25g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 323mg | Potassium: 737mg | Fiber: 3g | Sugar: 6g | Vitamin A: 418IU | Vitamin C: 10mg | Calcium: 141mg | Iron: 4mg

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Upside Down Blood Orange Cake

This easy Upside Down Blood Orange Cake, packed with Citrus Fruits, is the perfect Winter dessert. The slightly caramelised Blood Oranges are baked under a light and fluffy Butter Cake, making it a deliciously fresh yet comforting winter cake or afternoon tea slice! Why we love this recipe There is something simply irresistible about Blood... The post Upside Down Blood Orange Cake appeared first on A Baking Journey.

Upside Down Blood Orange Cake

This easy Upside Down Blood Orange Cake, packed with Citrus Fruits, is the perfect Winter dessert. The slightly caramelised Blood Oranges are baked under a light and fluffy Butter Cake, making it a deliciously fresh yet comforting winter cake or afternoon tea slice!

Why we love this recipe

There is something simply irresistible about Blood Oranges and I can’t help myself when I see them on the supermarkets shelves. I always get so excited to slice them up and discover their beautiful intense red and purple colours!

The light and fresh taste of blood oranges is a delicious mix between sweet oranges and tangy lemons; a perfect flavour balance. Just like my Mini Semolina Blood Orange Cakes, this recipe is an easy, simple yet impressive-looking way to use Blood Oranges.

Plus, how fun is it to make upside down cakes!? Whether it is an Apple Upside Down Cake, an Upside-Down Plum Cake or a Blackberry Upside Down Cake, baking fruits under a light and cake batter it is really a great way to make fruits shine!

Ingredients

Recipe ingredients in a round wooden tray.

Only 7 ingredients are required to make this upside down blood orange cake, and nothing you shouldn’t already have in your pantry!

(Scroll down to recipe card for all quantities)

  • Butter: a simple Unsalted Butter that needs to be very soft and at room temperature. Try to use a good quality butter when you can to optimise the flavours of the cake!
  • Sugar: I used Caster Sugar (Fine White Sugar) but Brown Sugar could be a nice way to go to if you want to really play on those caramelised flavours.
  • Eggs: what will give the cake its deliciously light and spongy texture. They need to be at room temperature.
  • Blood Oranges: the star of the show! I used relatively small blood oranges here, so if the ones you find are larger, you might only need 3 instead of 4.
  • Cream: Heavy / Thickened Cream. As always, i do not recommend using a light cream to bake with.
  • Vanilla: always optional, but vanilla is an easy way to boost the flavours of the other ingredients. I used Vanilla Essence but you could also use Vanilla Paste for a stronger taste.
  • Self-Rising Flour: the easiest type of flour when it comes to baking, that does not require you to add any extra rising agent to the batter.
Blood Orange Cake on a white marble board over a grey napkin.

How to make a Blood Orange Upside Down Cake

There are three main steps to make this cake: prepare the blood orange layer that will be placed at the bottom of your pan, make the cake batter and pour it over the fruit slices.

Step 1 to 2

First, get your bottom fruit layer ready.

  • Preheat your oven on 180’C / 350’F. Line a 22 cm / 9 inch Springform Pan (or Round Pan) with some Baking Paper (you don’t want the fruits to stick to the bottom of the pan).
  • Sprinkle some Caster Sugar all over the bottom of the pan to get a thin, even layer of sugar. – photo 1
  • Cut your Blood Oranges into thin slices and arrange them over the layer of Sugar. Start from the centre of the pan, then go around in circle toward the edges of the pan, slightly overlapping each slice of blood orange. – photo 2
  • Set aside the pan.
Process Photo Collage: step 1 to 2.

Step 3 to 6

Now that the bottom layer is ready, it is time to prepare the cake batter.

  • In a large bowl, cream together the very soft Butter and caster Sugar for about 2 to 3 minutes, or until it has doubled in volume and looks pale. Use a stand or hand mixer for the best results – photo 3
  • Mix in the Eggs (at room temperature) one at the time on low speed until fully incorporated. – photo 4 and 5
  • Add the rest of the wet ingredients: Cream, Vanilla and the Juice and Zest of a Blood Orange. Mix until combined – photo 6 and 7 (below).

Make sure the Eggs are at room temperature and are mixed in very slowly, one at the time, or the mixture will curdle.

Process Photo Collage: step 3 to 6.

Step 7 to 10

Lastly, add the dry ingredients and pour over the fruits.

  • Add the Self-Rising Flour (preferably sifted) to the wet ingredients and mix in on low speed. Stop as soon as the flour is all incorporated as you do not want to over-mix the batter. – photo 8 and 9
  • Pour the batter over the Blood Orange Slices. If required, use the back of a spoon or a small offset spatula to evenly spread it over the fruits and push it all the way to the edges of the pan. – photo 10
  • Bake for 35 to 45 minutes (*), or until a skewer comes out clean.
  • Remove from the oven and leave to cool down completely before flipping the cake.

(*) Note that when it comes to baking time, it can always vary depend on your oven. So I always recommend keeping an eye on the cake and check on it about mid-way through the baking. Always check with a skewer or a knife if the batter is fully baked before removing it from the oven.

Process Photo Collage: step 7 to 10.

Tips to make this recipe

  • Caramelised fruits will tend to stick to a pan so don’t forget to line the baking pan with baking paper. It will make flipping the cake much easier and avoid having the fruit layer getting stuck at the bottom of the pan.
  • Make sure the Blood Oranges Slices aren’t too thick if you want them to caramelise nicely in the oven.
  • Add some spices: for a lightly spiced cake, you can also toss the Blood Orange Slices in a little bit of Sugar mixed with your choice of Spices (Ginger, Cinnamon,…) or add a little bit of ground spices into the cake batter.
  • Ingredient Temperature: the butter needs to be very soft and the Eggs are at room temperature. They ideally should both be at about the same temperature when you mix them together to avoid curdling.
  • If the batter splits (curdle) after you add the Eggs, you can rectify it by mixing in a little bit of Flour.
  • Do not over-mix the batter once you add the Flour to avoid getting a tough and chewy cake. As soon as you cannot see any flour, it is time to stop. Also don’t forget to sift your flour to avoid lumps.
  • Wait for the blood orange cake to have completely cooled down before flipping it. Remove the edges of your Springform Pan, then place your serving plate over the top of the cake. Flip it over in one quick movement, then remove the bottom springform pan plate and baking paper.
  • For an even more caramelised fruit, sprinkle with a little bit more sugar and use a Kitchen Torch to caramelise the fruits. This will give a crème brulée type of finish to the dessert!
One slice of cake on a white plate.

Recipe FAQs

Can I use Plain Flour instead of Self-Rising Flour?

Absolutely. Use the same quantity of Plain Flour than Self-Rising Flour, but add 1 1/2 teaspoon of Baking Powder and 1 pinch of salt. Make sure to mix these 3 ingredients together first before sifting them over the cake batter.

Should I remove the Blood Orange Peels?

I personally did not not, but if you don’t like the slightly bitter taste orange peels can have, you definitely can remove them first.

How to store this cake

This blood orange upside down cake can be stored at room temperature, well covered or in an air-tight container, for up to 2 days. It will last for 3 to 4 days if stored in the fridge (again, well covered to avoid absorbing any smells from the fridge) but this will tend to make the cake drier.

Can I freeze this cake?

I do not recommend freezing this cake if you want to maintain a nice caramelisation of the fruits.

What to serve with this upside-down cake?

This cake will be delicious on its own, with a scoop of Vanilla Ice Cream, Whipped Cream or even a Crème Anglaise (pouring custard). Or go full on Blood Orange with a dollop of Blood Orange Curd on each slice.

Half Sliced Cake on a white plate from above.

More Citrus Desserts:

  • French Orange Tart
  • Lemon Yogurt Cake
  • Orange and Poppy Seed Muffins
  • Lemon Meringue Cake
  • Lemon Ricotta Cheesecake
  • Semolina Orange Cake
  • Gluten Free Almond Orange Cake

Made this recipe? Leave a comment & rating below to let us know what you think and tag us on Instagram @abakingjourney to show us your creations!
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Flatlay photo of the cake on a round white board with 4 slices cut off.
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Upside Down Blood Orange Cake

This easy Upside Down Blood Orange Cake, packed with Citrus Fruits, is the perfect Winter dessert. The slightly caramelised Blood Oranges are baked under a light and fluffy Butter Cake, making it a deliciously fresh yet comforting winter dessert or afternoon tea cake!
Course afternoon tea, Dessert
Cuisine French
Diet Vegetarian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 358kcal
Author A Baking Journey

Ingredients

Blood Orange Layer

  • 25 gr (2 tablesp.) Caster Sugar
  • 3 Blood Oranges

Butter Cake

  • 120 gr (1/2 cup) Unsalted Butter very soft
  • 75 gr (1/3 cup) Caster Sugar (*)
  • 3 Eggs at room temperature
  • 120 ml (1/2 cup) Heavy / Thickened Cream
  • 1 Blood Orange Zest + Juice
  • 1 1/2 teasp. Vanilla Extract
  • 225 gr (1 1/2 cup) Self-Rising Flour

Instructions

  • Preheat your oven on 180'C / 350'F. Line a 22 cm / 9 inch Springform Pan (or round pan) with Baking Paper.

Blood Orange Layer

  • Sprinkle the Caster Sugar into an even layer at the bottom of your pan.
  • Thinly slice the Blood Oranges and arrange them over the layer of Sugar (see note 1). Set aside.

Butter Cake

  • Cream the very soft Butter and Sugar for 2 to 3 minutes or until doubled in volume and pale, using a Stand or Hand Mixer.
  • On the lowest speed, mix in the Eggs one at the time (at room temperature) until all combined. (see note 2).
  • Add the Cream, Vanilla and Blood Orange Zest and Juice. Mix until combined.
  • Slowly mix in the sifted Self-Rising Flour. Stop as soon as combined to avoid over-mixing the batter.
  • Pour the cake batter over the slices of Blood Oranges, using the back of a spoon or small offset spatula to spread it if needed.
  • Bake for 35 to 45 minutes (see note 3) or until a skewer comes out clean. Remove from the oven and leave to cool down completely before removing the edges of the springform pan and flipping the cake over a serving plate.

Notes

(*) This recipe is relatively low in sugar. If you like your cakes to be on the sweeter side, feel free to increase the quantity of caster sugar.
  1. Start by placing one slice of blood orange at the centre of your pan, then arrange the slices in circle around it, each slice slightly overlapping on the next one.
  2. If the mixture curdles, it is usually because the butter and/or eggs weren’t at room temperature or the eggs were added too fast. You can rectify a curdling batter by adding a little bit of the flour.
  3. As always when it comes to baking, the recommended baking time is indicative only and might vary based on your oven. Always check on the cake about halfway through the baking and keep baking until a skewer or tip of a knife comes out clean. If the cake looks like it is starting to burn before it is fully baked, reduce the oven temperature and optionally cover the pan with aluminium foil.
 

Nutrition

Calories: 358kcal | Carbohydrates: 39g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 32mg | Potassium: 149mg | Fiber: 2g | Sugar: 17g | Vitamin A: 792IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg
 

The post Upside Down Blood Orange Cake appeared first on A Baking Journey.

Source : A Baking Journey More   

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