Friday, January 4, 2013

Lasagna Soup!

  
 
This soup is one that I came up with one night when I wanted lasagna, but I didn't want to wait a couple of hours to eat.  It was also really cold outside and I sort of just wanted some soup so I took my ingredients that I had been intending to make lasagna with and turned them into lasagna soup.  It's much quicker to prepare than lasagna and it's a little lighter on the calories, but those lasagna flavors are all there.   Here is what you will need:

1 lb. ground chuck (you can use Italian sausage if you prefer)
1 cup onion, diced
1 green bell pepper, diced
1 Tbs. garlic, minced
3 beef bouillon cubes
6 cups water
1 (26 oz.)  jar spaghetti sauce or marinara sauce ( I prefer the Ragu Sun Dried Tomato Sweet Basil)
2 (14.5 oz.) cans of diced tomatoes (I like the seasoned ones with garlic and basil)
1 Tbs. sugar
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. crushed fennel seed (optional, some don't care for fennel)
1/2 tsp. red pepper flakes, crushed (optional, leave it out if you don't care for the heat)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic salt
1 tsp. dried parsley
8 oz. mini lasagna pasta or technically it's called mulfalda (this can be hard to find so you can use broken lasagna noodles or even rotini or bow ties would work)
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan or Asiago cheese, divided


Brown ground chuck or Italian sausage along with the onion, green pepper, and minced garlic. Add all other ingredients except the pasta and cheeses.  Bring to a boil and then turn it down to low and simmer for about 45 minutes.  Stir in the uncooked pasta and 1 cup mozzarella and 1/2 cup Parmesan or Asiago cheese, simmer until pasta is tender and the cheeses are melted...about 10 - 15 minutes more. Stir from the bottom to be sure the cheese doesn't stick and melts through out the soup! 
 

Sprinkle each bowl with additional cheese and a little parsley and serve with hot bread sticks!
Lasagna Soup!


16 comments:

  1. This is going on my list of "to try"

    Chris

    ReplyDelete
  2. I'm definitely making this tomorrow! Oh, that sounds sooo good! Thank you for sharing your creation!

    ReplyDelete
  3. Oh wow! This sounds so good! I'm definitely making this tomorrow. Thank you for sharing your creation!

    ReplyDelete
  4. This sounds good, gonna give it a try one day soon

    ReplyDelete
  5. What size do I need to break noodles into??

    ReplyDelete
  6. Cold here, thinking this will hit the spot after church Sunday!

    ReplyDelete
  7. Hubby doesn't like green pepper....I think I'll add some shredded carrot for extra fiber.... I do that when I make regular lasagna yummy.

    ReplyDelete
    Replies
    1. Does he like red, orange, or yellow peppers? I often use them in recipes. Not hot, mild.

      Delete
  8. Kathy, this looks really yummy, great post!

    ReplyDelete
  9. I made this tonight and it was very good . Easy to make

    ReplyDelete
  10. Made it tonight! It was awesome except that the Mozzarella cooked in the pot never really melted. It became a gooey, lava hot mess that stuck to the spoon when I stirred and the bowl and pot as we ate. Other that that it truly was amazing!

    ReplyDelete
  11. Made this tonight and LOVED IT!!! I just love this site and so thankful that I found it!

    ReplyDelete
  12. I don't care for canned tomatoes. I wonder if I could substitute the tomatoes & herbs with a can of herbed tomato sauce.

    ReplyDelete