Lasagna Soup – Lasagna Remix

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.

Lasagna Soup

Makes 8 – 10 servings

Ingredients
  • 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
  • 1/2 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
  • 1/2 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 and a wooden spoon

Directions:
  • 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 in 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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