Lasagna soup
- tastefusion
- Feb 8
- 3 min read
Try our delicious Lasagna Soup - a flavorful dish that combines the best of both worlds. And the best part is that with Tastefusion.se's recipe for Bolognese, you have yet another fantastic dish that starts with it as a base. If you make a large batch of the Bolognese and freeze it, you’ll have a shortcut to several different and amazing dishes, such as: Minced Turkey Pie, Lasagna, Bolognese with pasta, and Minced Meat- and Potato Gratin.
You will need
½ batch of turkey Bolognese (see recipe below)
2 cubes of mushroom bouillon
2 cups of pasta water
¾ cup heavy cream
8.8 oz lasagna sheets to be pre-cooked (I like to use Lasagnetta Riccia)
Cheese Cream:
3.5 oz Philadelphia cream cheese with garlic and herbs
4.4 oz shredded mozzarella
¾ cup finely grated Parmesan cheese
Freshly ground black pepper (to taste)
Flaky salt (to taste)
½ teaspoon Italian salad seasoning
Bolognese sauce with turkey meat:
1 tbsp olive oil
1 tbsp butter
2 large yellow onions (at least 1.1 lbs. peeled weight), peeled and chopped
8 large cloves of garlic, peeled and finely chopped
2.2 pounds ground turkey meat
1/3 cup of HP sauce
¾ cup Heinz chili sauce
2 tbsp Worcestershire sauce
1 can of crushed tomatoes
2 tbsp tomato paste
1 bay leaf
2 tsp old bay seasoning
2–3 tsp kosher salt
2 tsp Turkish red pepper (Pul biber)
A pinch of peperoncino, depending on desired heat
1 tbsp oregano
Freshly ground black pepper
1 ½ tbsp honey
1/3 cup flat-leaf parsley finely chopped (I blend it with a little olive oil).
How to make it
Instructions:
Start with making the Bolognese unless you already have some in the fridge/freezer.
Bolognese:
1. Heat up the pot with oil and butter. Sauté the onion on high heat while stirring for about 10-15 minutes until the liquid has evaporated. Lower to medium heat and sauté while stirring until it starts to become glossy and transparent, about 20-30 minutes.
1 tbsp olive oil
1 tbsp butter
2 large yellow onions (at least 1.1 lbs. peeled weight), peeled and chopped
2. Add the garlic, stir, and then add the ground turkey. Cook until the turkey is fully cooked, stirring occasionally.
8 large cloves of garlic, peeled and finely chopped
2.2 pounds ground turkey meat
3. Add the HP sauce, chili sauce, Worcestershire sauce, crushed tomatoes, tomato paste, and bay leaf. Let it simmer for at least 1.5 hours.
1/3 cup HP sauce
¾ cup Heinz chili sauce
2 tbsp Worcestershire sauce
1 can of crushed tomatoes
2 tbsp tomato paste
1 bay leaf
4. Add all the dried spices. Stir and cook for 10 minutes.
2 tsp old bay seasoning
2–3 tsp kosher salt
2 tsp Turkish red pepper (Pul biber)
A pinch of peperoncino, depending on desired heat
1 tbsp oregano
Freshly ground black pepper
5. Finally, add the honey and chopped parsley. Stir to mix and cook for another 10 minutes.
1 ½ tbsp honey
1/3 cup flat-leaf parsley finely chopped (I blend it with a little olive oil)
6. Taste and adjust the flavor with spices if needed.
Tip 1: Feel free to add finely grated carrots in any amount just before step 3.
Tip 2: Add grated or finely chopped parmesan rind in step 3. The parmesan rind gives a rich, full and deep flavor with a little saltiness to the sauce. Don’t ever throw away parmesan rinds, instead grate or finely chop them and store them in the freezer until needed.
Cheese Cream:
7. Mix all the ingredients for the cheese cream together and set aside.
3.5 oz Philadelphia cream cheese with garlic and herbs
4.4 oz shredded mozzarella
¾ cup finely grated Parmesan cheese
Freshly ground black pepper (to taste)
Flaky salt (to taste)
½ teaspoon Italian salad seasoning
Lasagna soup:
8. Pre-cook the pasta according to the instructions on the package and cut it into suitable pieces, then set aside. Save the pasta water and set it aside.
8.8 oz lasagna sheets to be pre-cooked (I like to use Lasagnetta Riccia)
9. Place the Bolognese in a large pot and heat it up. Add the pasta water and bouillon and bring it to a boil. Let it simmer for about 10 minutes, stirring occasionally.
½ batch of turkey Bolognese (see recipe below)
2 cubes of mushroom bouillon
2 cups of pasta water
10. Add the heavy cream and bring it to a boil. Let it simmer for 5 minutes.
¾ cup heavy cream
11. Add the pre-cooked pasta and heat it up. Let it simmer until it reaches the perfect consistency.
12. Taste and adjust seasoning as needed. Serve the soup in bowls with a dollop of cheese cream and some good bread on the side – preferably garlic bread.
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