Now that it’s getting colder up here in frigid Minnesota, I’ve been wanting to make more soup. And as I’ve noted before, I love pasta. LOVE. So, when I found a recipe that mixed these two things, I was all in. Lasagna soup? It may sound iffy to some, but I promise it was good. Basically, it was like eating lasagna with extra sauce, if I had to describe it plainly. The husband loved it, I loved it, you’re sure to love it.
Also did I mention that you do everything in one pot, so less dishes!
1 lb ground italian sausage
2 tsp minced garlic
1/2 tsp red pepper flakes
1 24 oz jar Traditional Tomato Sauce
6 cups chicken broth
1 14 oz can crushed tomatoes
2 tbsp. tomato paste
2 tsps. balsamic vinegar
1 1/2 tsp granulated sugar
1 tbsp. dried basil
1 tsp dried parsley
1 tsp dried oregano
1 whole bay leaf
1 tsp salt
1/2 tsp pepper
10 uncooked lasagna noodles broken into 1-2 inch pieces
Cheese garnish for top (we used parmesan & fresh mozzarella)
First, put your soup pot over medium high heat and cook up your Italian sausage. Once browned, add garlic & red pepper flakes and sauté for 30 seconds– then drain excess fat.
Next, add your tomato sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, basil, parsley, oregano, bay leaf, salt, pepper & lasagna noodles. Bring the soup to a boil and then reduce it to a simmer until your lasagna noodles are cooked to your liking– sir occasionally, and this should take about 20-30 minutes.
When it’s finished, discard your bay leaf, spoon it into your bowls and add your cheese! My husband and I both added a little fresh mozzarella (because we had leftover in the fridge from dinner last night) and parmesan– both were great additions!
Eat and enjoy the warmth 🙂
Adapted from: Carls bad cravings