When the crisp air of autumn arrives, signaling a shift to cooler temperatures, my thoughts invariably turn to the comforting embrace of soul-warming meals. While I may not be a fan of the cold, there's one delightful aspect of the season that always captures my imagination: the joy of indulging in hearty, comforting cuisine. And what could be more comforting than the harmonious blend of pasta and soup?
The Culinary Journey: Crafting Ree Drummond's Lasagna Soup
Inspired by a culinary trend that swept across my social media feeds, I embarked on a journey to explore the world of lasagna soup. Naturally, my first choice for a guide was none other than the esteemed Ree Drummond, affectionately known as The Pioneer Woman, whose recipes are celebrated for their approachable charm and delicious results. Her rendition of lasagna soup promised a perfect marriage of robust flavors and creamy textures, making it an ideal candidate for a cozy autumn evening.
To create a generous batch of this delectable soup, yielding 8 to 10 servings, the ingredient list is quite straightforward yet promises a depth of flavor. You'll need a dozen lasagna noodles, a pound each of ground beef and pork sausage (casings removed), a 14.5-ounce can of whole tomatoes (with their juice), a yellow onion (halved and thinly sliced), four cloves of minced garlic, two sprigs of thyme, and one sprig of oregano (both finely minced). For the liquid base, four cups of vegetable or chicken stock are essential, complemented by three-quarters of a cup of white wine (or additional stock for a non-alcoholic version). Richness comes from half a cup of heavy cream, while a quarter cup of olive oil and three tablespoons of tomato paste lay the foundation for a savory broth. A tablespoon of chopped parsley, with extra for garnish, adds a fresh note.
The pièce de résistance of this soup, the ricotta dumplings, require one cup of whole-milk ricotta cheese, half a cup of freshly grated Parmesan, a tablespoon each of minced parsley and basil (with extra basil for garnishing), and a half-teaspoon each of kosher salt and black pepper.
My culinary adventure began by preparing the aromatics. Unlike some more intricate soup recipes, Drummond's approach to prep work is refreshingly minimal. I meticulously sliced the onion, finely chopped the parsley, and minced the garlic, thyme, and oregano. With the ingredients ready, I heated the olive oil in a large pot and sautéed the onions, garlic, oregano, and thyme over medium heat. After just a couple of minutes, stirring occasionally, the vegetables softened beautifully, releasing their fragrant essences.
Next, the heat was increased to medium-high, and the ground beef and sausage were introduced to the pot. I seasoned the meats with salt and pepper, breaking them up with a meat masher (though a sturdy wooden spoon would work just as well). After approximately five minutes, the meats were thoroughly browned. Following Drummond's advice, I carefully drained at least half of the rendered fat to keep the soup from being overly greasy.
The tomato paste was stirred in and cooked for a minute, allowing its flavor to deepen, before the white wine was added. This crucial step helped to deglaze the pot, lifting all the flavorful browned bits from the bottom. Then, the whole tomatoes, with their juice, were added. Although the recipe specified a 14.5-ounce can, I opted for a larger 28-ounce can to ensure a more substantial and flavorful broth. I gently crushed the tomatoes with a wooden spoon as I stirred, integrating them into the rich base. The chicken stock followed, bringing the soup closer to its liquid form. While store-bought stock sufficed, I imagined how much more depth homemade chicken stock would impart. Finally, a generous amount of parsley was added, and the broth was brought to a rolling boil before being reduced to a gentle simmer. Drummond suggested a 20-minute simmer, but I extended it to 40 minutes, allowing the flavors to meld and intensify, a decision that proved to be well worth the extra time.
While the soup simmered, I turned my attention to the lasagna noodles. The recipe called for 12 noodles, but driven by my personal "No Noodle Left Behind" policy, I cooked an entire box. I boiled salted water in a separate pot, breaking the noodles into smaller, more manageable pieces before adding them. Following Drummond's recommendation, I cooked them for about a minute less than the package instructions, aiming for an al dente texture. After draining, a drizzle of olive oil prevented sticking, and crucially, I reserved some of the pasta water, anticipating its need to adjust the soup's consistency later.
Simultaneously, I prepared the ricotta dumplings. In a bowl, I combined the whole-milk ricotta and Parmesan cheeses with freshly minced parsley and basil, seasoning the mixture with salt and pepper. I then formed this blend into a large ball, from which I would later scoop out small, delicate dumplings. As the soup neared completion, I stirred in the heavy cream, enriching its texture and flavor.
With the soup almost ready, I added the cooked lasagna noodles along with a few extra ladles of the reserved pasta water to achieve the perfect consistency. The soup was then left to simmer for another five minutes, allowing the noodles to fully absorb the flavors.
Finally, it was time for presentation. I ladled the deeply red, aromatic soup into bowls, each adorned with spoonfuls of the creamy ricotta dumplings. A sprinkle of fresh basil provided a vibrant contrast, and the sight of the wavy lasagna noodles peeking from beneath the surface made each serving irresistibly inviting. While I chose small dumplings for their delicate appearance, larger dollops would also be delightful, depending on personal preference.
This hearty lasagna soup by Ree Drummond truly excels as a comforting meal for chilly evenings. Its blend of savory meat, fragrant herbs, and creamy ricotta offers a delightful experience. My fiancé described it as "the best of both worlds," highlighting its rich flavors and satisfying warmth. Although I found the broth benefited from a touch more salt to truly shine, the creamy dumplings were a perfect complement. I recommend thoroughly stirring the dumplings into the soup to maximize flavor infusion and breaking the lasagna noodles into smaller pieces for easier eating. Whether you seek a culinary escape to unwind or simply a cozy dinner, Drummond's lasagna soup delivers a dreamy comfort that is sure to become a beloved fall staple.