Making Lasagna Soup is the ultimate lazy cook hack to delicious comfort food without all of the fuss.
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This holiday has been a wonderful time for me to experiment with some favorite comfort dishes. Have you ever wanted to spice up an old dish? One of my family’s favorites is lasagna. But I don’t make it as often as I’d like because it can be time consuming. Especially, when you are making most of it (minus the pasta) from scratch. Luckily, I came across a twist on this favorite comfort dish that makes it quick to make.
To be honest, I’d been dying for some lasagna for a while but I just didn’t have the time to make it. Then one night I stop by my favorite convenience store to get a bowl of soup and there it was…lasagna soup. Now, at fist I was hesitant. You know when you have a taste for something and you know if it’s not spot that craving will not go away? Well, I didn’t want that to happen. I didn’t want something that was almost like lasagna but not quite right because then I would still have a hankering for it.
Luckily, the wonderful people at the store suggested I try it before I buy it. Woo hoo. Those words were music to my ears. I tried it and I liked it. Of course, then I had to figure out how to make my own. I knew the toughest part would be getting the broth to taste just right. Eventually, with a little help from the gravy maker (hubby) I figured it out. I hope you like it just as much as we do. It’s going to become a main staple in our house especially, during the fall and winter.
Makes 8 servings
- 1/4 pound of sausage (or ground turkey)
- 1/2 pound of ground beef (seasoned with salt & pepper)
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1 medium onion diced
- 1/2 tablespoon of minced garlic
- 1/8 cup of Italian seasoning (fresh thyme, oregano, basil & parsley)
- 2 tablespoons of tomato paste
- 15 oz can of crushed tomatoes
- 4 cups of beef broth (or chicken)
- 1 bay leaf
- 1 tablespoon of olive oil
- salt and pepper to taste
- 1 box of lasagna noodles
Optional: seasoned ricotta or sour cream. Parmesan or mozzarella cheese and parsley for garnish.
Tools: Dutch oven or metal stock pot, wooden spoon and strainer
- Finely chop peppers and onion.
- In a dutch oven or heavy metal pot, heat 1 tablespoon of olive oil on medium- high heat.
- Add onion and peppers.
- Cook until onion is slightly translucent and soft (about 4 minutes).
- Add ground beef and sausage.
- Allow meat to slightly brown then break it up with a wooden spoon or spatula.
- Next add garlic and Italian seasoning, continue to mix all ingredients together.
- Add tomato paste and stir for an additional 3 to 4 minutes.
- Add beef broth and crushed tomatoes.
- Cover pot and allow the mixture to come to a simmer (just a couple of bubbles rising to the surface. If your soup is boiling reduce the heat.)
- Allow soup to cook for an additional 30 minutes. Remove the cover for the last 10 minutes of cooking.
- While the soup is cooking, in a separate large pot bring salted water to a boil.
- Add lasagna noodles and cook as directed on the label.
- Once cooked, drain and drizzle with olive oil.
The final step is to put it all together. I cut up the noodles and put it in the bowl first. Then poured the soup over and add a little parmesan cheese, dollop of sour cream and a sprinkle of parsley. Yum.
It’s a quick and easy dish that really hits the spot. Hope it becomes one of your fav comforts. Of course, I wonder… how else could lasagna be remixed?
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From our home to your and made with love