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Lasagna Soup – Spend on pennies

Lasagna Soup – Spend on pennies

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Lasagna Soup has all the comfort flavors of lasagna without the work!

Spicy Italian sausage is simmered in a rich tomato broth with lasagna pasta and topped with Parmesan cheese!

Lasagna soup with ricotta cheese and herbs

What is lasagna soup?

This easy soup has all the rich, savory flavor of our favorite lasagna recipe in one slurpable soup. No oven required. It only takes one pot, which means less cleanup and less mess. This soup is versatile; Add your favorite veggies, from zucchini to mushrooms. The whole family loves this recipe and it’s easy to reheat. Serve with breadsticks and a small bowl of grated parmesan.

Ingredients for lasagna soup

Ingredients for lasagna soup

Meat – Italian sausage brings the flavor, but ground beef, pork, or even ground turkey will work. Homemade meatballs or a bag of frozen meatballs can also be used!

Tomato Broth – Broth made from two types of canned tomatoes adds a bit of texture and a thicker consistency.

Vegetables – Onions, peppers and spinach add great flavor. Feel free to add your own favorite veggies too, including chopped kale, sliced ​​mushrooms, or zucchini.

Noodles – I use regular lasagna noodles and break them up into larger pieces. You can use any medium-sized pasta shape like penne, rigatoni, rotini, or clams.

Toppings – My favorite topping is ricotta cheese. Top with additional parmesan cheese, grated mozzarella, fresh parsley and basil.

Did you know?

Did you know it’s really easy to make ricotta cheese at home?!

No special tools or weird ingredients are required. Just milk, cream, vinegar and salt. You can find my easy ricotta cheese recipe here.

cooked meat in a dutch oven for lasagna soup

Ingredients for lasagna soup in a saucepan

Ingredients for lasagna soup in a saucepan

How to make lasagna soup

Brown the meat with onions and garlic in a large soup pot. Add ingredients for broth and simmer (see recipe below). Add the lasagne pieces and simmer until tender. Stir in the spinach and let the soup sit for a few minutes before serving. Sprinkle with ricotta cheese, additional grated Parmesan cheese, some freshly chopped herbs and a pinch of red pepper flakes if you like.

If you wish, this soup can be cooked in the slow cooker.

a large Dutch oven with cooked lasagna soup

FLAVOR BOOST: Buy a small piece of parmesan rind and add it to the soup in step 3! Let the rind simmer and remove/discard the rind before serving.

What to serve with the lasagna soup

Garlic cheese sticks are a must to soak up the hearty broth, and a simple green salad tops off this family favorite! Enjoy with homemade croutons or grated mozzarella cheese. Make homemade garlic bread for dipping and dinner is served.

a ladle serving lasagna soup

Save the lasagna soup

Store leftover lasagna soup in a covered container in the refrigerator for up to 4 days. Heat on stovetop and add fresh pasta if desired. If you’re making ahead, cook the noodles separately and add them to the soup just before serving. Freeze leftover soup in ziplock bags for up to 3 months.

More hearty soup recipes

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Lasagna soup with ricotta cheese, basil and parsley
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Lasagna soup

Bursting with the flavors of the classic pasta dish, this lasagna soup is a one-pot meal loved by everyone!

Preparation time 20 minutes

Cooking time 40 minutes

Total time 1 hour

Cook sausage, onion and garlic over medium heat until no pink remains. Drain off any fat.

Add crushed tomatoes, diced tomatoes (with juice), beef stock, green peppers, spices and 1 cup water.

Bring to a boil, reduce heat and simmer covered for 15 minutes.

Break the lasagne into pieces and add to the boiling soup. Cover and simmer 15 minutes or until noodles are tender.

Remove from the heat, stir in the spinach and let the soup rest for 5 minutes.

Pour into bowls and top as desired.

Parmesan rinds can be bought at the deli (and you can often buy a container of them for just a few dollars). Keep extras in the freezer to add flavor and richness to soups and sauces. Optional Toppings: Ricotta cheese (recommended), mozzarella cheese, ricotta cheese, Parmesan cheese, fresh basil, and parsley. Noodles can become mushy in the soup if left in the soup for too long. If you’re making ahead, cook the soup, but don’t add the noodles. Noodles can be added when the soup is reheating. Italian sausage adds great flavor, but you can use any ground beef and add a little more Italian seasoning and salt. Fresh spinach can be substituted with kale (which needs to cook a little longer) or frozen spinach.

Serving: 1.66 cups | Calories: 474| Carbohydrates: 43 g | Protein: 21 g | fat: 25 g | Saturated fat: 9 g | Cholesterol: 57 mg | Sodium: 1327 mg | Potassium: 1167 mg | Fiber: 5 g | Sugar: 9g | Vitamin A: 1074 IU | Vitamin C: 40 mg | Calcium: 114 mg | Iron: 4 mg

Nutritional information given is an estimate and will vary depending on cooking method and brand of ingredients used.

Course appetizer, dinner, lunch, soup
American cuisine

plated lasagna soup with a title

Lasagna soup in a spoon with a title

Close up of lasagna soup in bowls with a title

Lasagna soup in a pot and covered with writing

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