Lasagna Soup

Spread the love

So a couple weeks ago I stumbled across a whole bunch of recipes. One of them happened to be Lasagna soup. I thought, hmmmm I like lasagna, I wonder if this is any good. So that’s what we did… I made lasagna soup and let me tell you, this is friggin awesome and totally worth it! Now it makes a lot of soup so we split the leftovers up in ziplock bags, placed it in the freezer and I’ll tell you this tastes just as good warmed up another night as it does the night I made it. It was so nice that night we pulled it out to already have dinner made when we weren’t sure what we were going to have. So definitely make it all and freeze the leftovers!

Lasagna soup adapted from here
1 lb ground beef
1 yellow onion, diced
16 oz Portobello Mushrooms
4-5 garlic cloves, minced
1/4 tsp Cayenne pepper
1 jar spaghetti sauce
8-10 cups chicken broth, divided
1 14 oz can crushed tomatoes
2 tbsp tomato paste
2 tsp balsamic vinegar
1 1/2 tsp sugar
1 tbsp dried basil
1 tsp dried parsley
1 tsp dried oregano
Salt and pepper to taste
10 uncooked lasagna noodles, broken into 1-2 inch pieces
shredded mozzarella cheese
finely grated Parmesan cheese
ricotta cheese

1. Heat a large pot over medium high heat. Add beef, onion and mushrooms, stirring occasionally until beef is browned and onions and mushrooms are cooked. Add garlic and Cayenne pepper, sauté for 30 seconds. Drain off any excess fat.
2. Add tomato paste and stir around for 30 seconds to a minute to “wake up” the tomato paste. Next add the spaghetti sauce, 6 cups of the chicken broth, tomatoes, balsamic vinegar, sugar, spices, and the lasagna noodles. Bring the mixture up to a boil, then reduce to a simmer. Cook until noodles are nice and tender, stirring occasionally, about 20-30 minutes.
3. Add 2-4 cups of the remaining chicken broth to reach desired consistency.
4. Garnish with the desired amounts of cheeses.

Leave a Reply

Your email address will not be published. Required fields are marked *