Monday, December 05, 2016

Lasagna Soup


I was working on recipes that incorporated canned tomatoes, and ended up making this recipe twice within about a 1-week span because I liked it so much! All the flavors of lasagna, but the convenience of one big pot and no layering. It is warm, cozy, and so comforting for a cool evening.


Serve this up with some soft garlic bread sticks and that would be extra amazing! It is nice to have some bread to sop up the tomatoey broth at the end. I really, really enjoyed this recipe - and as with most recipes it's easily tweaked to your personal tastes and preferences. I used a lot of seasoning and enjoyed the rich flavors, but you could scale back or add more / less of your favorites to taste.


Lasagna Soup

Ingredients
1 lb ground beef
1 med. onion, diced
1 tsp salt
¼ tsp pepper
1 TBS minced garlic
2 15-oz cans diced tomatoes
1 small tomato, diced
2 TBS tomato paste
4 cups vegetable broth
1 TBS dried Italian seasonings
1 TBS dried parsley
1 TBS dried basil
¼ tsp garlic salt (or powder if preferred)
1/3 cup grated Parmesan cheese
2 cups spaghetti sauce
9 lasagna noodles, parboiled and cut into bite sized pieces
About 1 cup shredded mozzarella

Directions

  1. In a large pot or Dutch oven over medium heat cook the ground beef with the onion, garlic, salt, and pepper - breaking up the ground beef as it cooks. Drain if desired (I didn’t).
  2. Stir in tomato paste, vegetable broth, canned and fresh tomatoes, spaghetti sauce, and remaining seasonings, and parboiled noodles. Bring soup up to a simmer and let it simmer for about 10 - 15 minutes or until flavors have blended and the noodles are cooked through. Taste test, adjust if needed. Stir in Parmesan cheese.
  3. Pour soup into bowls and top with a sprinkling of shredded mozzarella.



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