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


Cook along with the Pioneer Woman as she makes one of her family’s favorite meals, a rich and hearty Lasagna Soup! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: Get the recipe ▶ Subscribe to Food Network ▶ Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lasagna Soup RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr Active: 40 min Yield: 8 to 10 servings Ingredients 12 uncooked lasagna noodles 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 removed 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) vegetable 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 freshly 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 lasagna noodles into random smaller pieces. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, oregano, and thyme and cook, stirring minutes, until starting to soften, about 2. Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper. . . And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off at least half of the grease. Add the tomato paste. . . And stir to combine. Let the tomato paste cook for 1 minute. Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little bits. Add the tomatoes and their juice, crushing them with the spoon as you stir them in. Add the stock and stir it in . . . Then add the parsley. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed. Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside. 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, combine the ricotta, Parmesan, parsley, basil, salt, and pepper . . . And stir until combined. Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one! Cook’s Note Variations: Use ground turkey. Omit the lasagna noodles for a lower carb soup. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: ▶ WEBSITE: ▶ FULL EPISODES: ▶ FACEBOOK: ▶ INSTAGRAM: ▶ TWITTER: #ReeDrummond #ThePioneerWoman #FoodNetwork #LasagnaSoup Ree Drummond’s Lasagna Soup | Food Network .





  1. Thank you so much for sharing this soup, i love the idea of having lasagna as a soup. And this recipe seems very versatile and adaptable. I think I’m going to try to do a dairy free and gluten-free version of this, using hearts of palm lasagna noodles and coconut cream.