Thanksgiving is the Super Bowl of cooking. If you’re anything like me, the planning kicks in on November 1, when I start making lists and emptying the fridge. Yet, one of the challenges of Thanksgiving isn’t just the grand feast; it’s the often-overlooked night before. Who feels like cooking dinner when there’s so much to prepare for the next day? When your out-of-town holiday guests expect dinner the night before the feast, don’t panic. This is where a make-ahead meal comes into play. This lasagne soup can be prepped in advance, parked in the fridge for a day or two, or even frozen weeks ahead of time. When the moment arrives, heat the soup on the stove, add the broken noodles and enjoy. And if you’re not hosting a large gathering this holiday season, this recipe is still a somewhat easy weeknight dinner.
Lasagna Soup Adapted from Lidey Heuck New York Times Cooking
Ingredients
Yield: 6 servings
3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 tablespoons minced garlic (from about 6 cloves)
1 pound bulk sweet Italian sausage (or sausages, with casings removed)
2 teaspoons fresh thyme or 1 teaspoon dried oregano
½ teaspoon ground nutmeg
¼ teaspoon crushed red pepper, plus more to taste
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
6 cups low-sodium beef broth
3 cups marinara sauce (or 1 24-ounce jar)
8 ounces dried lasagna noodles, broken crosswise into 1-inch pieces
1½ cups whole-milk ricotta
⅓ cup grated Parmesan
¼ cup heavy crea
½ cup fresh basil leaves, torn, plus more for serving
Preparation
Grab a large Dutch oven and heat up that olive oil over medium heat. Add the onion and let it cook until it’s translucent but not brown – about 4 to 6 minutes. Then throw in the garlic and let it sizzle for just about 30 seconds until you can really smell it.
Now add your sausage, thyme or oregano, nutmeg, crushed red pepper, 1½ teaspoons salt and ½ teaspoon black pepper. Break up the sausage with a spoon while it cooks until it’s nice and brown with no pink left. Pop in that tomato paste and give everything a good stir for a minute.
Pour in the beef broth and marinara sauce and crank it up to a boil over medium-high heat. Add in the broken lasagna noodles, turn down the heat to medium-low, and let it bubble away uncovered for about 15 to 20 minutes. Give it a stir now and then until the noodles get nice and tender and the broth thickens up a bit.
While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper, then mix well; set aside.
Once the soup is done, remove from heat and stir in the cream and basil. Taste and adjust with more salt and crushed red pepper if needed.
Serve in shallow bowls, each topped with a generous dollop of the ricotta mixture and a sprinkle of torn basil leaves. Pass around the crushed red pepper for those who like it hot.