Fall has officially begun, which means it’s unofficially soup season! I don’t know about you, but my wellness can always flip from unwell to well with a delicious home-cooked meal (and no, HUDS doesn’t count). If you’re looking for a kitchen, it’s time to rent out Cabot H101 or hit up your super senior friend who’s living off campus. Forget your mom’s deep dish double-freezer burnt al dente lasagna—this soup of the day will absolutely blow you away.
Lasagna Soup Recipe
Recipe adapted from Trisha Le on Instagram.
Ingredients:
| 1 lb ground beef (ground turkey) | 1/2 lb hot Italian sausage |
| 6 garlic cloves, minced | 1/2 Vidalia onion |
| 32 oz chicken broth | 25 oz jar Rao’s basil pasta sauce |
| 1 cup heavy cream | 2.5 tbsp tomato paste |
| 8 oz ricotta | Mafalda pasta or broken lasagna noodles |
| 1 1/4 cups shredded mozzarella | Fresh parsley |
| 1/2 cup shredded parm | 1 bag of spinach |
Seasonings:
Dried basil (or pesto), oregano, thyme, rosemary, garlic powder, onion powder, red pepper flakes, salt, and pepper.
Steps:
- Heat a large pot on high with a little bit of oil. Crumble meats into the pan and season with salt and pepper, stirring occasionally until browned.
- Chop onion and garlic, add to the pot, and saute until soft for around 3 minutes.
- Add in tomato paste, pasta sauce, chicken broth, dried seasonings, and a heaping pinch of salt and pepper to taste.
- Bring the soup base to a boil, and then add in the heavy cream and halved noodles. If the soup seems like it’s lacking in liquid, you can add water or more chicken broth. Pop a lid on it and boil for about 8 minutes, or until pasta is al dente.
- Sprinkle in some shredded mozzarella or parmesan cheese and your bag of spinach.
Ricotta Topping:
- Mix together in a bowl the ricotta, mozzarella, parmesan, salt and pepper, red pepper flakes, and chopped parsley.
- Ladle the soup into a bowl and add a scoop of the ricotta mixture on top.
- Garnish with chopped parsley, basil, parmesan, and more red pepper flakes and enjoy!
Served with an arugula salad: arugula, chopped cucumber, feta, and hearts of palm, dressing: lemon juice, olive oil, dijon, maple syrup, chopped parsley, pesto or basil, salt, and pepper.
Tips:
- If you’re making enough for leftovers, boil and store your pasta separately to prevent the noodles from soaking up the broth and getting soggy.
- To save on ingredient costs, grab spinach, cottage cheese (to substitute ricotta), parmesan, pasta sauce, fresh mozzarella, heavy cream, and dried seasonings from the dining hall (don’t worry, we all do it).
This soup hit in all the ways a soup should: warm, noodle-heavy, creamy, filling, and reminiscent of the chilly fall days when your parents would bring you soup in bed (just me?). Personally, I find that cooking is the greatest way to nourish your mind, body, and soul, especially through fresh ingredients, mindful preparation, and the joy of being surrounded by the company of close friendships. Fostering conversation over a warm bowl of lasagna soup creates a sense of connection, comfort, and community that makes any gathering feel special.
So this week, when the d-hall lobster bisque is looking a little too orange, prioritize your wellness and try this recipe instead. Or you can always save this clipping, like the olden days, and send it home for a Thanksgiving break meal. For more recipes and meal inspiration, check out @almondsfooddiary on Instagram!
Alma Russell ’26 (almarussell@college.harvard.edu) actually really likes her dad’s lasagna and doesn’t want to get in trouble.