Tuesday, January 16, 2018

Lasagna Soup

It's been a while since I made this soup, but this weekend it sounded like a good option. My picky Henry even enjoyed it and he doesn't generally like much of anything with red sauce. It is really good right out of the pot, but is also good the next day (just not very soupy).

Lasagna Soup
adapted from Bobby's Lighter Tastes Like Lasagna Soup on Deen Bros


1lb Italian Sausage (or half sausage, half ground beef - this is our preference)
1/4 onion, chopped finely
3 cloves of garlic, minced
1 box (32 oz) chicken broth
1 can (15 oz) tomato sauce
1 can (145 oz) petite diced tomatoes 
2 tsp Italian seasoning
1/4 tsp crushed red pepper
1/4 tsp black pepper
6 broken lasagna noodles
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese (reserve 1/2 cup to top each bowl of soup just before serving)

To Make
Brown Italian Sausage (make sure to remove the casings), onion, and garlic in a dutch oven until done. Drain well.

Add chicken broth, tomato sauce, diced tomatoes, Italian seasoning, black pepper, and crushed red pepper to the sausage mixture and bring to a boil. Reduce heat to medium-high and continue to simmer for about 10 minutes while stirring occasionally. Add  broken lasagna noodles and continue to simmer and stir occasionally until noodles are nice and soft. This will take 20-30 mins. depending on desired consistency.

(NOTE: If you are in a hurry, boil noodles while browning meat and then add when you add the broth, tomatoes, etc.)

Once noodles have reached desired consistency add grated parmesan cheese and 1/2 cup of mozzarella cheese and stir until cheese is melted. Dip the soup into bowls and top with remaining mozzarella cheese.

Serve and enjoy. Makes approx. 8 cup servings.

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