Lasagna Soup

[PrisonerOfHope]

Lasagna Soup

(Makes 4 servings)


Ingredients

Kosher salt

8 ounces lasagna noodles, broken into pieces (about 10 noodles)

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 onion, chopped

1/2 pound hot or sweet Italian sausage, casings removed
(you can also substitute ground beef if you prefer)
3 cloves garlic, chopped

1 teaspoon dried oregano

2 tablespoons tomato paste

4 cups low-sodium chicken broth

1 15 -ounce can crushed tomatoes

1/2 cup chopped fresh basil, plus thinly sliced leaves for topping

1/3 cup grated parmesan cheese (plus more for sprinkling, optional)

1/4 cup heavy cream or half-and-half

Ricotta cheese, for topping
*

Directions


Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.



Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.



Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.



Divide the soup among bowls. Top with ricotta and sliced basil.







* I'd rather put the ricotta in the bottom of the bowl before I put the soup in, then sprinkle some mozzarella on top.  

[Shoshanna]

If you don't want to use lasagna noodles, you can substitute 2 1/2 cups of uncooked spiral (or any other shape) of pasta.

Lasagna Soup



1 lb. lean ground beef

1 large green pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 cans (14 1/2 oz.) diced tomatoes, undrained

2 cans (14 1/2 oz.) reduced-sodium beef broth

1 can (8 oz.) tomato sauce

1 cup frozen corn

1/4 cup tomato paste

2 tsp. Italian seasoning

1/4 tsp. Pepper

5-6 lasagna noodles, broken into small pieces

1/2 cup shredded Parmesan cheese and/or mozzarella cheese



Cook beef, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Stir in tomatoes, broth, tomato sauce, corn, tomato paste,Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes. Sprinkle with Parmesan cheese before serving, if desired.

[PurplePuppy]

Here's yet another recipe for lasagna soup; this one uses spaghetti sauce.




CHEESY LASAGNA SOUP RECIPE
Fifteen Spatulas

Published on Jan 7, 2016

This Cheesy Lasagna Soup Recipe is the comforting soup version of a classic lasagna, with Italian sausage, tomatoes, ricotta, and basil. Perfect for a quick and easy weeknight dinner, and it's made with Swanson® Unsalted Chicken Broth with no salt added.




Cheesy Lasagna Soup Recipe:

Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Yield: Serves 4-6

Ingredients:
1 tablespoon olive oil
1 lb. sweet Italian pork sausage, casing removed (about 3 links)
1½ cups chopped yellow onion
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3 cloves garlic, minced or pressed
25 oz. jar marinara sauce (about 3 cups)
3 tablespoons tomato paste
1 bay leaf
6 cups Swanson® Unsalted Chicken Broth
8 oz. lasagna noodles, broken into small pieces
1/2 cup whole milk ricotta cheese
1/2 cup shredded mozzarella cheese
Basil leaves, for garnish
Salt
Pepper

Directions:
Heat a large pot over medium high heat, then add the olive oil and the pork sausage. Brown and fully cook the sausage for about 5 minutes, using a spatula to break the meat up into small pieces as it cooks. When the sausage is completely cooked, turn the heat down to medium and add the yellow onion. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, oregano, and red pepper flakes, and cook for 10 minutes, until the onion is soft and translucent.

Add the garlic, stir and cook for 1 minute, then add the marinara sauce, tomato paste, bay leaf, and Swanson® Unsalted Chicken Broth. Bring to a boil, then reduce to a simmer, and put the lid on. Let the soup simmer, covered, for 20 minutes.

In the meantime, cook the lasagna noodles in a separate pot. Bring a pot of water to a boil, season the water generously with salt, then cook the lasagna noodles according to package directions. When done cooking, drain and rinse the lasagna noodles, and set aside.

When the soup has finished simmering, check for seasoning by tasting the soup. Add more salt or pepper, if desired.

When ready to assemble the lasagna soup, place some lasagna noodles into the bottom of each bowl, ladle the lasagna soup on top, then top with a sprinkle of mozzarella cheese, a big spoonful of ricotta, and a sprinkle of basil. Serve and enjoy!