How does comfort food get even more comforting? When you transform beloved lasagna into a soul-warming bowl that delivers all the classic flavors without hours of layering and baking. This lasagna soup with red wine tomato base takes everything you adore about traditional Italian lasagna and transforms it into a weeknight-friendly, deeply satisfying soup that’s ready in under two hours.
This savory italian soup marries the richness of red wine with perfectly seasoned tomatoes, creating a foundation that’s both complex and approachable. Each spoonful combines tender pasta, seasoned ground meat, and that signature red wine pasta sauce that makes every bowl feel like a warm hug from an Italian grandmother’s kitchen.
Unlike traditional lasagna that demands precise timing and patience, this soup delivers those same cozy winter meals vibes with minimal fuss. The tomato wine soup base develops incredible depth through careful layering of flavors, while broken lasagna sheets create the perfect texture contrast in every bite.
Ingredients
For the Lasagna Soup with Red Wine Tomato Base, gather these aromatic ingredients that will transform your kitchen into an Italian trattoria:
Protein Base:
- 1 pound ground Italian sausage (substitute: ground turkey or beef)
- 1/2 pound ground beef (85/15 blend works perfectly)
- 3 slices thick-cut bacon, diced (optional for extra richness)
Aromatic Foundation:
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced fresh
- 1 large carrot, diced small
- 2 celery stalks, diced
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
Wine and Tomato Base:
- 1 cup dry red wine (Chianti or Cabernet Sauvignon)
- 1 can (28 oz) San Marzano tomatoes, crushed by hand
- 2 tablespoons tomato paste
- 6 cups low-sodium beef broth
- 1 cup heavy cream
Pasta and Cheese:
- 8 oz lasagna sheets, broken into 2-inch pieces
- 1 cup ricotta cheese, room temperature
- 1/2 cup fresh mozzarella, cubed
- 3/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
Seasonings:
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
Timing
This rich tomato dinner requires strategic timing but rewards you with incredible flavors. Total time investment is approximately 90 minutes, which is 30% faster than traditional baked lasagna while delivering comparable satisfaction.
Preparation Time: 20 minutes
Active Cooking: 45 minutes
Simmering Time: 25 minutes
Total Time: 90 minutes
The timing allows the italian bolognese soup flavors to meld perfectly while keeping weeknight dinner schedules manageable. Most prep work happens upfront, leaving you free to tend other tasks while the soup simmers.
Building the Flavor Foundation
Start by heating a large Dutch oven over medium-high heat. Add the diced bacon first, cooking until the fat renders and edges turn golden, about 4 minutes. This creates the perfect base for building layers of flavor.
Next, add the Italian sausage and ground beef to the rendered bacon fat. Break the meat into small, uniform pieces using a wooden spoon. Cook thoroughly until no pink remains, approximately 8-10 minutes. The meat should develop slight browning for maximum flavor development.
Creating the Aromatic Base
Push the cooked meat to one side of the pot, then add diced onions, carrots, and celery to the cleared space. This technique prevents overcrowding while allowing vegetables to caramelize properly. Cook for 5 minutes until onions become translucent and vegetables soften.
Add minced garlic, fresh basil, and oregano to the vegetable mixture. Stir everything together, allowing the herbs to release their aromatic oils for about 1 minute. The kitchen should smell absolutely incredible at this point.
Deglazing with Red Wine
Pour the red wine into the pot, scraping up any browned bits from the bottom using a wooden spoon. These caramelized bits contain concentrated flavor that will make your pasta red wine recipe absolutely outstanding. Allow the wine to simmer for 3-4 minutes, reducing slightly and cooking off the harsh alcohol notes.
Building the Tomato Base
Stir in the tomato paste, coating all ingredients evenly. Cook for 2 minutes until the paste darkens slightly and becomes fragrant. This step concentrates the tomato flavor significantly.
Add the crushed San Marzano tomatoes, beef broth, bay leaves, salt, pepper, and red pepper flakes. Bring the mixture to a rolling boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 25 minutes, stirring occasionally.
Adding Pasta and Final Elements
Increase heat to bring the soup back to a boil, then add the broken lasagna pieces. Cook according to package directions minus 1 minute, as the pasta will continue cooking in the hot soup. This prevents mushy pasta while maintaining perfect texture.
In a small bowl, whisk together the ricotta cheese with 1/2 cup of the hot soup liquid. This tempering process prevents the cheese from curdling when added to the pot. Slowly stir this mixture back into the soup.
Finishing Touches
Remove the pot from heat and slowly stir in the heavy cream. Add the cubed mozzarella and half the Parmesan cheese, stirring until melted and well distributed. Taste and adjust seasoning as needed.
Remove the bay leaves before serving. Ladle the deep flavor tomato soup into warmed bowls and garnish with remaining Parmesan cheese and fresh chopped parsley.
Nutritional Information
Each serving of this lasagna soup with red wine tomato base provides substantial nutrition while delivering comfort food satisfaction:
| Nutrient | Per Serving (8 servings) |
|---|---|
| Calories | 485 |
| Protein | 28g |
| Carbohydrates | 31g |
| Fat | 26g |
| Fiber | 4g |
| Sodium | 890mg |
| Calcium | 285mg |
| Iron | 3.2mg |
The protein content comes primarily from the meat and cheese combination, providing essential amino acids for muscle maintenance. The tomatoes contribute lycopene, a powerful antioxidant that supports heart health.
Healthier Alternatives for the Recipe
Transform this savory italian soup into a lighter version without sacrificing flavor. Replace ground sausage with lean ground turkey seasoned with fennel seeds, garlic powder, and paprika. This substitution reduces calories by approximately 150 per serving while maintaining the Italian flavor profile.
Substitute heavy cream with whole milk mixed with 2 tablespoons of cornstarch for thickening. This change cuts fat content by 60% while preserving the creamy texture that makes this soup special.
For a vegetarian version, replace all meat with a mixture of diced mushrooms, lentils, and crumbled tempeh. Use vegetable broth instead of beef broth, and add extra herbs for flavor depth. The result is an equally satisfying cozy winter meal that accommodates plant-based preferences.
Consider using whole wheat lasagna sheets to increase fiber content by 40%. The nutty flavor actually complements the red wine pasta sauce beautifully while adding nutritional value.
Serving Suggestions
Present this italian bolognese soup with warm, crusty Italian bread for dipping and sopping up every last drop of the flavorful broth. A simple Caesar salad provides fresh contrast to the rich, warming soup.
For entertaining, serve in individual crocks topped with extra mozzarella and broil briefly until bubbly and golden. This presentation adds visual appeal while creating an interactive dining experience.
Pair with a glass of the same red wine used in cooking, or try a lighter Pinot Noir that won’t compete with the bold flavors. The wine’s acidity cuts through the richness perfectly.
Consider serving smaller portions as an appetizer course before a lighter main dish. The intense flavors make this rich tomato dinner substantial enough to satisfy without overwhelming the palate.
Common Mistakes to Avoid
Never add the pasta too early, as it will become mushy and break apart completely. Timing the pasta addition correctly keeps each piece intact while achieving perfect tenderness.
Avoid using cooking wine instead of good drinking wine. The quality of wine directly impacts the final flavor, so choose something you’d actually enjoy drinking. Poor wine creates bitter, unpleasant notes that cooking cannot mask.
Don’t skip the tempering process when adding ricotta cheese. Adding cold dairy directly to hot soup causes immediate curdling, ruining the smooth texture that makes this soup special.
Resist the urge to boil the soup vigorously once cream is added. High heat causes the dairy to separate, creating an unappetizing appearance and grainy texture.
Storing Tips for the Recipe
Store leftover tomato wine soup in the refrigerator for up to 4 days in airtight containers. The flavors actually improve overnight as ingredients meld together, making day-two soup even more delicious than fresh.
For longer storage, freeze portions in individual containers for up to 3 months. Leave 1-inch headspace to allow for expansion during freezing. Thaw overnight in the refrigerator before reheating.
When reheating, add a splash of broth or water to restore the proper consistency, as pasta continues absorbing liquid during storage. Heat gently over medium-low heat, stirring frequently to prevent scorching.
If preparing for meal prep, consider cooking the soup base without pasta, then adding freshly cooked pasta when serving. This prevents the noodles from becoming overcooked during storage and reheating.
Conclusion
This lasagna soup with red wine tomato base proves that comfort food can be both sophisticated and approachable. The recipe delivers all the beloved flavors of traditional lasagna while offering the convenience of one-pot cooking and the satisfaction of a warming bowl.
The combination of red wine pasta sauce richness with tender pasta and melted cheese creates a meal that’s perfect for family dinners, meal prep, or impressing dinner guests. Each spoonful provides the deep, complex flavors that make Italian cuisine so universally loved.
Ready to bring this cozy winter meal to your table? Gather your ingredients and start building those incredible flavors today. Share your results and any creative variations you discover along the way!
FAQs
Can I make this soup ahead of time?
Yes, prepare the soup base without pasta up to 2 days ahead. Add freshly cooked pasta when ready to serve for best texture.
What’s the best red wine to use?
Choose a dry red wine like Chianti, Cabernet Sauvignon, or Merlot. Avoid sweet wines, which can make the soup cloying.
Can I freeze this soup?
Absolutely! Freeze for up to 3 months, though the pasta texture may soften slightly upon reheating.
How do I prevent the cheese from clumping?
Always temper ricotta with hot soup liquid before adding, and remove from heat before adding cream and other cheeses.
Can I use different pasta shapes?
Certainly! Try penne, rigatoni, or even traditional egg noodles. Adjust cooking times according to package directions.
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