Lasagna soup
Recipe by Michele Poole
1lb ground beef, or half italian sausage
1 yellow onion
4-5 cloves of crushed garlic
1/4-1/2 tsp of red pepper flakes
1 jar of spagetti sauce
8-10 cups low sodium chicken broth
1 14oz can of crushed tomatoes
2 tbsp tomatoe paste
2 tsp balsamic vinegar
1 1/2 tsp sugar
1 tbsp dried basil
1 tsp each dried parsley, oregano, and salt
1 whole bay leaf
10 lasagna noodles I cooked and then cut into 1-2 inch pieces
1/2 cup heavy cream
Garnish for soup
Shredded mozzarella cheese
Fresh grated parmeasan cheese
Ricotta cheese
(I added half right to the soup) then added more to my bowl
I also cut up fresh cilantro to add on top
Prep. Time → 10 min
Cook Time → 40 min
1. Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
2. Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
3. I love lasagna noodles in this recipe - they are slurpilicious! You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time.
**If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.
starters March 05, 2018 05:21
No one has liked this recipe.
Served with my No knead Artisan bread....really good!!!