Hamdi Saidani Pioneer Woman Lasagna Soup is made with olive oil, sweet Italian sausage, garlic, onion, wine, tomatoes, chicken broth, water, oregano, salt, red pepper, lasagna noodles, spinach, and basil. This Stove top lasagna soup takes about an hour to make and serves 4-6 people.
Pioneer Woman Lasagna Soup Ingredients
Ingredients For the Soup:
- 2 tbsp. olive oil
- 1 lb. sweet Italian sausage, casings removed
- 3 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1/2 c. dry white wine
- 1 14.5-oz. can of whole plum tomatoes, crushed by hand
- 2 c. low-sodium chicken broth
- 3 cups water
- 1 tsp. dried oregano
- 1/2 tsp. kosher salt, plus more to taste
- Pinch of red pepper flakes
- 6 lasagna noodles, broken into 1- to 2-inch pieces
- 4 c. baby spinach
- 1/4 c. fresh basil, chopped
- Italian bread, for serving
Ingredients For the Ricotta Dumplings:
- 1 c. fresh ricotta cheese
- 1/2 c. freshly grated parmesan cheese, plus more for topping
- 1/4 c. fresh basil, chopped
- 1/4 tsp. kosher salt
- Black pepper, to taste
How To Make Pioneer Woman Lasagna Soup
- Make the soup: Heat the olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook until no longer pink, about 5 minutes. Add the garlic and onion, and cook until softened another 3 to 4 minutes. Pour in the wine and let it simmer until it reduces by about half, approximately 2 to 3 minutes.
- Add the crushed tomatoes, chicken broth, and water to the pot. Stir in the oregano, salt, and red pepper flakes. Bring the mixture to a simmer and let it cook until slightly thickened about 7 minutes. Add the lasagna noodles and cook until just al dente, about 6 to 7 minutes. Stir in the spinach and basil; cook until the spinach is wilted, around 3 minutes. Season with additional salt, if needed, after tasting.
- Make the ricotta dumplings: In a small bowl, combine the ricotta cheese, parmesan cheese, chopped basil, salt, and a few grinds of black pepper. Mix well until combined.
- Ladle the soup into bowls. Dollop about 2 tablespoons of the ricotta dumpling mixture on top of each serving. Sprinkle with additional grated parmesan cheese.
- Serve: Serve this lasagna soup warm with.
Recipe Tips
- Choose the Right Sausage: Pick sweet Italian sausage for a softer taste or hot Italian sausage for more spice. Taking off the sausage skins makes them mix better in the soup.
- Crush Tomatoes Yourself: Use your hands to crush the tomatoes. This way, you can make the soup chunky or smooth, just how you like it.
- Reduce the Wine Well: Let the wine cook down to make the soup taste richer. This step brings out a strong flavor that broth alone doesn’t give.
- Make Light Dumplings: Mix the ricotta dumpling ingredients gently. If you mix them too much, they get heavy. Light mixing keeps them soft and fluffy.
- Taste Before Adding Salt: Try the soup before you add more salt. Since the sausage and cheese add saltiness, you might not need more.
What To Serve With Lasagna Soup
Serve Lasagna Soup with crunchy Italian bread, a fresh green salad, steamed broccoli, and garlic bread. You can also have it with roasted veggies, a caprese salad, sautéed mushrooms, and stuffed peppers.
How To Store Lasagna Soup
- To Keep in the Fridge: Let the soup cool completely. Cover the pot with a lid or put the soup in a container with a tight lid. Keep it in the fridge for up to 3-4 days.
- To Freeze: Cool the soup first. Put it in a container that’s safe for the freezer. You can freeze it for up to 2 months. Thaw it in the fridge overnight before you reheat it.
How To Reheat Leftover Lasagna Soup
- In The Oven: Heat your oven to 350°F (175°C). Put the soup in a dish that can go in the oven and cover it with foil. Heat it for 15-20 minutes until it’s hot.
- In The Microwave: Put some soup in a microwave-safe dish. Cover it loosely with plastic wrap. Microwave on high for 2-3 minutes, stirring once to warm it evenly.
- In The Air Fryer: Turn on your air fryer to 350°F (175°C). Put the soup in a dish that fits in the air fryer. Heat it for 5-10 minutes.
Pioneer Woman Lasagna Soup Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 481
- Total Fat: 36 g
- Saturated Fat: 21 g
- Carbohydrates: 15 g
- Dietary Fiber: 4 g
- Sugar: 8 g
- Protein: 26 g
- Cholesterol: 106 mg
- Sodium: 704 mg
FAQs
Can I Use Another Kind Of Pasta Instead Of Lasagna Noodles?
Yes, you can use any pasta short like penne or fusilli are easy to eat in soup.
What Can I Use Instead Of White Wine?
If you don’t want to use wine, use the same amount of chicken broth or mix a little vinegar with water (1 tablespoon vinegar and enough water to make 1/2 cup). This keeps the soup’s taste similar.
Can I Make This Soup Without Meat?
To make a vegetarian version, leave out the sausage and use vegetable broth instead of chicken broth. Add more veggies like zucchini or mushrooms for a hearty soup.
Try More Pioneer Woman Recipes:
- Pioneer Woman Ham And Bean Soup
- Pioneer Woman Vegetable Beef Soup
- Pioneer Woman Creamy Chicken Noodle Soup
- Pioneer Woman Beef Barley Soup Recipe
- Pioneer Woman Cabbage Soup
Pioneer Woman Lasagna Soup
Description
Pioneer Woman Lasagna Soup is made with olive oil, sweet Italian sausage, garlic, onion, wine, tomatoes, chicken broth, water, oregano, salt, red pepper, lasagna noodles, spinach, and basil. This Stove top lasagna soup takes about an hour to make and serves 4-6 people.
Ingredients
Ingredients For the Soup:
Ingredients For the Ricotta Dumplings:
Instructions
- Make the soup: Heat the olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook until no longer pink, about 5 minutes. Add the garlic and onion, and cook until softened another 3 to 4 minutes. Pour in the wine and let it simmer until it reduces by about half, approximately 2 to 3 minutes.
- Add the crushed tomatoes, chicken broth, and water to the pot. Stir in the oregano, salt, and red pepper flakes. Bring the mixture to a simmer and let it cook until slightly thickened about 7 minutes. Add the lasagna noodles and cook until just al dente, about 6 to 7 minutes. Stir in the spinach and basil; cook until the spinach is wilted, around 3 minutes. Season with additional salt, if needed, after tasting.
- Make the ricotta dumplings: In a small bowl, combine the ricotta cheese, parmesan cheese, chopped basil, salt, and a few grinds of black pepper. Mix well until combined.
- Ladle the soup into bowls. Dollop about 2 tablespoons of the ricotta dumpling mixture on top of each serving. Sprinkle with additional grated parmesan cheese.
- Serve: Serve this lasagna soup warm with.
Notes
- Choose the Right Sausage: Pick sweet Italian sausage for a softer taste or hot Italian sausage for more spice. Taking off the sausage skins makes them mix better in the soup.
- Crush Tomatoes Yourself: Use your hands to crush the tomatoes. This way, you can make the soup chunky or smooth, just how you like it.
- Reduce the Wine Well: Let the wine cook down to make the soup taste richer. This step brings out a strong flavor that broth alone doesn’t give.
- Make Light Dumplings: Mix the ricotta dumpling ingredients gently. If you mix them too much, they get heavy. Light mixing keeps them soft and fluffy.
- Taste Before Adding Salt: Try the soup before you add more salt. Since the sausage and cheese add saltiness, you might not need more.
Pioneer Woman Lasagna Soup, Ree Drummond Lasagna Soup
