LASAGNE SOUP RECIPES

BEST LASAGNA SOUP RECIPE: HOW TO MAKE IT

Best Lasagna Soup Recipe: How to Make It image

All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl with this lasagna soup recipe. —Sheryl Olenick, Demarest, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese

Steps:

In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

Nutrition Facts : Calories 280 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 572mg sodium, CarbohydrateContent 35g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat

CHEESY LASAGNA SOUP | SOUTHERN LIVING

Cheesy Lasagna Soup | Southern Living image

A new twist on a family favorite.

Provided by Marianne Williams

Total Time 25 minutes

Number Of Ingredients 15

Ingredients

8 ounces whole-milk ricotta cheese (about 1 cup)
2 ounces Parmesan cheese, finely grated (about 1¼ cups)
⅛ teaspoon ground nutmeg
1 ¼ teaspoons kosher salt, divided
1 tablespoon olive oil
1 pound ground chuck
1 medium-size yellow onion, chopped (about 1 cup)
3 medium garlic cloves, finely chopped (about 1 Tbsp.)
2 (15-oz.) cans diced tomatoes
6 cups chicken stock
1 ½ tablespoons granulated sugar
8 ounces uncooked lasagna noodles, broken into 1½- to 2-inch pieces
1 tablespoon red wine vinegar
4 ounces low-moisture mozzarella cheese, shredded (about 1 cup)
¼ cup small basil leaves

Steps:

Stir together ricotta, Parmesan, nutmeg, and ¼ teaspoon of the salt in a medium bowl. Cover and refrigerate until ready to serve.
Heat oil in a large Dutch oven over medium-high. Add ground chuck. Cook, stirring and breaking up into pieces, until browned and just cooked through, about 3 minutes. Using a slotted spoon, transfer beef to a small bowl lined with paper towels; set aside.
Do not wipe Dutch oven clean. Add onion to Dutch oven. Cook over medium-high, stirring occasionally, until softened and starting to caramelize, about 4 minutes. Add garlic. Cook, stirring constantly, until fragrant, about 1 minute. Stir in diced tomatoes and stock; bring to a boil over high. Stir in sugar and remaining 1 teaspoon salt. Add lasagna pieces. Cook, stirring occasionally, until noodles are just cooked through and almost al dente, about 8 minutes. Stir in browned beef. Remove from heat, and stir in vinegar. Divide soup evenly among 4 bowls; top with mozzarella and dollops of reserved ricotta mixture. Top bowls with basil leaves before serving.

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