Lasagna Soup

So I found this Paula Deen Lasagna Soup recipe on Pinterest. The hubby is part German and I’m part Filipino but when given a choice, we often will choose Italian. Our entire family loves Italian dishes. So of course we had to try this recipe. I know this sounds really freaking crazy but we did alter Paula’s recipe to suit our family’s taste. For one, I don’t have thyme on the spice rack. I know, for some that is a crime but we just don’t have too many recipes that call for it. So we instead used Mrs. Dash seasoning. Secondly, the original recipe calls for only a small portion of broken lasagna noodles. I don’t know about you but what am I going to do with a box of partly missing lasagna noodles? It’s not enough to make lasagna. I know it would end up getting wasted so we increased the liquid content of this soup so that we can use the entire box of lasagna noodles. We as a family love noodles anyways. So here’s our version of Lasagna Soup, feel free to try ours or Paula’s. Ours turned out fantastic and I’m sure Paula’s would too!

Printed Recipe: Lasagna Soup

Ingredients:

  • 1 lb ground beef or ground chuck

  • 1 small onion, diced small

  • 1 green pepper, diced small

  • 1.5 teaspoons of World Spice Minced Garlic (or 3 cloves of garlic, minced)

  • 2 teaspoons Italian seasoning

  • 2 teaspoons Mrs.Dash seasoning

  • 1/2 tablespoon brown sugar

  • 1 cup grated Parmesan Cheese 

  • 32 oz box chicken broth

  • 2 – 14.5oz cans petite diced tomatoes

  • 15oz can tomato sauce

  • Box of lasagna noodles, broken into large pieces

  • 2 cups shredded mozzarella cheese

Directions:

In a large skillet, add minced garlic, diced onions, diced bell pepper and ground beef/ground chuck. Cook over medium-high heat until beef is fully cooked. Drain.

Add cooked meat mix to a large stockpot. Add Italian seasoning, Mrs. Dash seasoning, brown sugar, Parmesan cheese, chicken broth, both cans of diced tomatoes and can of tomato sauce. Take the two cans of diced tomatoes and the can of tomato sauce and fill each can with room-temp water. Add the 3 cans of water to the stockpot.

Bring to a boil over medium heat. Turn heat down between low-to medium heat. Continue to cook soup for 20 minutes stirring occasionally.

After 20 minutes, add the broken lasagna noodles. Continue to cook at same temperature for another 20 minutes or until the noodles are al dente. Stir frequently so the noodles don’t stick to the bottom of the stockpot.

Turn oven on to broil. While waiting for the oven to heat up, spoon soup into oven safe bowls.

Sprinkle shredded mozzarella cheese over the soup.

Broil soup until cheese is melted and bubbly. This only takes 1-2 minutes so watch it closely. Use potholders to remove the bowls, bowls will be HOT! Lasagna soup is yummy and cheesy! It tastes just like lasagna without the hassle of layering ingredients! If you have the time, we also make a 21-Layer Easy Lasagna that is super fantastic, give that recipe a try too!

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