Lasagna is so tasty, but face it, it's kind of a hassle to make. How much better would it be to dump all of those ingredients into a pot and have it as a soup?
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| The Lasagna Soup Line-Up |
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| Salt and pepper ground beef, and brown with onions and garlic. |
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| Add tomatoes and spaghetti sauce. |
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| Add chicken and beef bouillon. See note below recipe regarding bouillon. |
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| Add spices and seasonings. |
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| Break lasagna noodles into pieces. |
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| Add broken lasagna noodles. |
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| Top with ricotta and shredded mozzarella for garnish. This recipe was featured at The Country Cook's Soups and Stews Linky Party! |
Lasagna Soup
1 1/2 pounds ground beef
1 medium onion, diced
4 cloves garlic, minced
1 (28 ounce) can whole tomatoes, coarsely chopped (undrained)
1 (16 ounce) jar spaghetti sauce
4 teaspoons chicken Better Than Bouillon (or 4 chicken bouillon cubes) see below
2 teaspoons beef Better Than Bouillon (or 2 beef bouillon cubes) see below
6 cups water
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1 bay leaf
1/2 box lasagna noodles, broken into pieces
ricotta cheese for garnish
shredded mozzarella cheese for garnish
In a large Dutch oven over medium-high heat, cook ground beef with onion and garlic. Salt and pepper generously. When beef is brown, drain grease from beef mixture and return to pot. Add tomatoes (with juice), spaghetti sauce, bouillon, water and spices and seasonings. Bring to a boil. Reduce heat and simmer for 25 minutes. Stir in broken lasagna noodles and cook until noodles are tender, about 15 minutes. Taste and adjust seasoning. Remove bay leaf and discard. Spoon soup into bowls, and top each serving with a dollop of ricotta cheese and shredded mozzarella.
Prep Time: Approximately 20 minutes Cook Time: Approximately 40 minutes
Note: Better Than Bouillon is a "paste" form of bouillon. 1 teaspoon is the equivalent of 1 bouillon cube. This paste can be dissolved with boiling water to create stock and is available in many flavors including: chicken, beef, vegetable, mushroom and more. I prefer this type of bouillon to the cube form. The jar is kept in the refrigerator, and you simply spoon out the amount you need. No cubes to unwrap, and the flavor is much better.
1 1/2 pounds ground beef
1 medium onion, diced
4 cloves garlic, minced
1 (28 ounce) can whole tomatoes, coarsely chopped (undrained)
1 (16 ounce) jar spaghetti sauce
4 teaspoons chicken Better Than Bouillon (or 4 chicken bouillon cubes) see below
2 teaspoons beef Better Than Bouillon (or 2 beef bouillon cubes) see below
6 cups water
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1 bay leaf
1/2 box lasagna noodles, broken into pieces
ricotta cheese for garnish
shredded mozzarella cheese for garnish
In a large Dutch oven over medium-high heat, cook ground beef with onion and garlic. Salt and pepper generously. When beef is brown, drain grease from beef mixture and return to pot. Add tomatoes (with juice), spaghetti sauce, bouillon, water and spices and seasonings. Bring to a boil. Reduce heat and simmer for 25 minutes. Stir in broken lasagna noodles and cook until noodles are tender, about 15 minutes. Taste and adjust seasoning. Remove bay leaf and discard. Spoon soup into bowls, and top each serving with a dollop of ricotta cheese and shredded mozzarella.
Prep Time: Approximately 20 minutes Cook Time: Approximately 40 minutes
Note: Better Than Bouillon is a "paste" form of bouillon. 1 teaspoon is the equivalent of 1 bouillon cube. This paste can be dissolved with boiling water to create stock and is available in many flavors including: chicken, beef, vegetable, mushroom and more. I prefer this type of bouillon to the cube form. The jar is kept in the refrigerator, and you simply spoon out the amount you need. No cubes to unwrap, and the flavor is much better.
This looks so AMAZING!! Thank you so much for sharing it at the linky party today!!
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