What I Make When I'm Craving Lasagna But Don't Have Time
What I Make When I'm Craving Lasagna But Don't Have Time is a medium Italian-American recipe that serves 5. 292 calories per serving. Recipe by Sip and Feast on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $21.45 total, $4.29 per serving
Ingredients
- 0.75 lb Italian Sausage (bulk, no fennel, remove casing if present)
- 0.75 lb Ground Chuck (80/20 lean-to-fat ratio)
- 1.5 tsp Fennel Seeds (optional if sausage already has fennel)
- 28 oz Crushed Tomatoes (canned, no added salt)
- 5 cup No‑Sodium Beef Broth (use low‑sodium if unavailable)
- 1 tsp Crushed Red Pepper Flakes (adjust to taste)
- 6 clove Garlic (minced)
- 1 large Onion (diced)
- 2 tbsp Olive Oil (extra‑virgin preferred)
- 0.5 cup Dry Red Wine (deglazing, any dry variety)
- 0.5 lb Mafaldine Pasta (ridged pasta; broken into bite‑size pieces)
- 1 cup Ricotta Cheese (full‑fat, for stirring in at the end)
- 0.75 cup Parmesan Cheese (grated; 1/4 cup mixed in soup, 1/2 cup for topping)
- 1 piece Parmesan Cheese Rind (adds depth of flavor)
- 0.25 cup Fresh Parsley (chopped, for garnish and stir‑in)
- a handful Fresh Basil (torn, optional)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare Ingredients
Dice the large onion, mince the garlic cloves, measure out fennel seeds, red pepper flakes, broth, wine, and cheese. Set aside.
Time: PT5M
Brown the Meat
Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. Add the bulk sausage and ground chuck in a single layer. Let it sit without stirring for about 4 minutes, then flip to brown the other side. Cook until the meat is browned but not fully cooked through, about 8 minutes total.
Time: PT8M
Temperature: Medium‑high
Remove Meat and Sauté Onions
Transfer the browned meat to a plate. Add a pinch of salt and a little more olive oil to the pot if needed. Add the diced onion and cook over medium heat until soft and translucent, about 6 minutes.
Time: PT6M
Temperature: Medium
Add Garlic, Fennel, and Spice
Stir in the minced garlic, fennel seeds (if using), and crushed red pepper flakes. Cook for 1‑2 minutes until fragrant.
Time: PT2M
Temperature: Medium
Deglaze with Red Wine
Increase heat to high and pour in ½ cup dry red wine. Stir, scraping the browned bits from the bottom of the pot. Let the wine reduce completely, about 2 minutes.
Time: PT2M
Temperature: High
Combine Liquids and Simmer
Return the browned meat to the pot. Add the 28‑oz can of crushed tomatoes, the 5 cups of no‑sodium beef broth, and the Parmesan rind. Bring to a gentle boil, then lower to a simmer.
Time: PT5M
Temperature: Medium
Simmer Base
Let the soup simmer uncovered for at least 10 minutes (up to 15) to develop flavor.
Time: PT15M
Temperature: Low simmer
Add Pasta
Break the mafaldine (or lasagna) pasta into bite‑size pieces and stir into the simmering soup. Cook until al dente, about 10‑12 minutes, stirring occasionally to prevent sticking.
Time: PT12M
Temperature: Low simmer
Finish with Cheese and Herbs
Remove the pot from heat. Stir in ¼ cup grated Parmesan, the ricotta cheese, chopped parsley, and torn basil leaves. Taste and adjust seasoning with salt and pepper.
Time: PT3M
Serve
Ladle soup into bowls, sprinkle the remaining ½ cup grated Parmesan on top, and add an extra drizzle of olive oil if desired. Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 292
- Protein
- 20g
- Carbohydrates
- 25g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Italian Sausage: Pork sausage, Chicken sausage
- Instead of Ground Chuck: Ground beef 80/20
- Instead of Fennel Seeds: Anise seeds
- Instead of Crushed Tomatoes: Diced tomatoes, Tomato sauce
- Instead of No‑Sodium Beef Broth: Low‑sodium beef broth, Water + bouillon cube
- Instead of Crushed Red Pepper Flakes: Cayenne pepper
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Dry Red Wine: Beef broth + 1 tsp vinegar
- Instead of Mafaldine Pasta: Broken lasagna noodles, Other ridged pasta
- Instead of Ricotta Cheese: Cottage cheese
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Parsley: Dried parsley
- Instead of Fresh Basil: Dried basil
Equipment Needed
- Dutch Oven (8‑quart)
- Wooden Spoon
- Plastic Splatter Guard (optional)
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Ladle
- Grater
- Serving Bowls
Critical Steps — Do Not Skip
- Browning the meat to develop flavor
- Deglazing with red wine to lift caramelized bits
- Simmering the broth before adding pasta
- Cooking pasta al dente in the soup
- Finishing with cheese and fresh herbs at the end
Chef Tips from the Video
- Ridged pasta like mafaldine captures more sauce and gives the soup a satisfying bite.
- Adding the Parmesan rind early infuses the broth with umami without extra salt.
- For a richer texture, swirl in a dollop of ricotta just before serving.
Troubleshooting
Soup is too thick
Add additional beef broth or water, ½ cup at a time, until desired consistency is reached.
Pasta sticks to the bottom
Stir frequently during the first few minutes of cooking and ensure the liquid is at a gentle simmer.
Flavor is flat
Simmer the base longer before adding pasta, and finish with extra Parmesan rind or a splash of red wine.
Storage
Refrigerator: Cool to room temperature, then store in airtight containers for 3‑4 days.
Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Thaw overnight and reheat, adding a splash of broth if needed.
Room temperature: Do not store at room temperature; perishable ingredients require refrigeration.
Make-Ahead Tips
- Brown the meat and prepare the broth a day ahead; store separately in the fridge.
- Cook the pasta fresh when ready to serve to maintain texture.
- Reheat the soup gently over low heat; add a little extra broth or water if it thickens.
Frequently Asked Questions
What is the cultural significance and history of Lasagna Soup in Italian‑American cuisine?
Lasagna Soup is a modern, comfort‑food twist on traditional Italian lasagna, created by Italian‑American home cooks who wanted the rich, layered flavors of lasagna without the time‑intensive baking step. It reflects the American tradition of turning classic dishes into one‑pot meals for busy families.
What traditional regional variations of lasagna exist in Italy and how do they compare to this soup version?
In Italy, lasagna varies by region—Emilia‑Romagna uses ragù, béchamel, and Parmigiano‑Reggiano, while Southern versions feature tomato‑based sauces and mozzarella. The soup adapts the ragù flavor profile but replaces layered noodles with broken pasta in broth, offering a lighter, broth‑based experience.
How is Lasagna Soup traditionally served in Italian‑American households?
It is typically served hot in deep bowls, topped with a generous sprinkle of grated Parmesan and a drizzle of olive oil, accompanied by crusty bread or a simple green salad. Fresh herbs like parsley or basil are added just before serving for brightness.
What occasions or celebrations is Lasagna Soup traditionally associated with in Italian‑American culture?
While not tied to a specific holiday, Lasagna Soup is popular for family gatherings, fall comfort‑food nights, and pot‑luck events because it can feed a crowd, is easy to make in one pot, and captures the festive flavors of traditional lasagna.
What authentic traditional ingredients are essential for Lasagna Soup and what are acceptable substitutes?
Key ingredients include Italian sausage, ground beef, no‑sodium beef broth, crushed tomatoes, ridged pasta, ricotta, and Parmesan. Substitutes can be pork or chicken sausage, low‑sodium broth, diced tomatoes, broken lasagna noodles, cottage cheese for ricotta, and Pecorino Romano for Parmesan.
What other Italian‑American dishes pair well with Lasagna Soup?
Serve it alongside a simple Caesar salad, garlic‑bread croutons, or roasted vegetables. A glass of Chianti or a light red wine complements the hearty broth, while a dessert like tiramisu rounds out the meal.
What are the most common mistakes to avoid when making Lasagna Soup?
Common errors include over‑cooking the pasta (it becomes mushy), not browning the meat enough (loss of depth), and forgetting to deglaze the pot with wine, which leaves flavorful bits stuck to the bottom.
Why does this Lasagna Soup recipe use red wine for deglazing instead of water?
Red wine adds acidity and a rich, caramelized flavor that water cannot provide. Deglazing with wine lifts the browned meat bits, enhancing the overall depth of the broth.
Can I make Lasagna Soup ahead of time and how should I store it?
Yes. Store the soup (without the pasta) in airtight containers in the refrigerator for up to 4 days. Cook the pasta fresh when reheating, or add extra pasta and a bit more broth to re‑hydrate.
What does the YouTube channel Sip and Feast specialize in?
The YouTube channel Sip and Feast specializes in approachable, family‑friendly recipes that blend comfort food with seasonal twists, often featuring detailed walkthroughs and a focus on hearty soups, stews, and one‑pot meals.
How does the YouTube channel Sip and Feast's approach to Italian‑American cooking differ from other cooking channels?
Sip and Feast emphasizes practical, budget‑friendly techniques, using everyday pantry staples and offering clear, step‑by‑step guidance. Unlike some channels that focus on elaborate plating, Sip and Feast prioritizes flavor and simplicity for home cooks.
Last updated: September 6, 2026
