Lasagna soup from Closet Cooking by Kevin Lynch

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for many optional ingredients, and for several variations.

  • anya_sf on February 28, 2022

    Many different versions of this soup can be found online; I chose this one as I had all the ingredients and the instructions were simple. While making the soup, however, I realized a few changes were needed, so I borrowed ideas from other recipes. For the pasta, I used broken-up lasagna noodles (in hindsight, a smaller pasta shape would be easier to eat); 6 oz (not 8) was plenty. It became apparent that more liquid was needed to cook the pasta, so I added 2 extra cups of broth. The cheese mixture calls for 4 oz ricotta + 1/2 c parmesan + 2 c mozzarella, yet instructs you to just add 1 Tbsp cheese to each serving, which would leave a lot of leftover cheese. I used 8 oz ricotta + 1/3 c parmesan + 1 c mozzarella. This was just the right amount of cheesy topping for the soup (definitely more than 1 Tbsp per bowl!). Everyone loved this, and I would make this again with the same changes.

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