Easy Lasagna Soup Food

ONE-POT LASAGNA SOUP

Steps:

• In 5- to 5 1/2-quart Dutch oven, cook Italian sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is brown and onion is tender; drain.
• Stir in chicken broth, diced tomatoes, pepper and lasagna noodles. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
• Serve soup with Parmesan and ricotta cheese.

BEST LASAGNA SOUP

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.

LASAGNA SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
• Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
• Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
• Divide the soup among bowls. Top with ricotta and sliced basil.

LASAGNA SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes.
• Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
• Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.

EASY SLOW COOKER LASAGNA SOUP

Steps:

• Place the beef, salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add the broth, marinara sauce, onion, garlic, Italian seasoning, and Parmesan rind, if using. Stir well to combine.
• Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours. Stir in the noodles. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
• Remove and discard the Parmesan rind. Ladle the soup into bowls and top with the mozzarella, ricotta, and basil. Serve immediately.

LASAGNA SOUP

Steps:

• Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
• Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
• Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
• Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
• Meanwhile, prepare lasagna noodles according to directions listed on package.
• In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
• Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.
• Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

LASAGNA SOUP RECIPE

Steps:

• In a large pot over medium high heat, brown the Italian sausage with the chopped onion until the meat is no longer pink. Stir in the Dijon mustard, garlic powder, oregano, thyme, basil, onion powder, salt, and pepper.
• Once the sausage is browned and seasoned, add in the diced tomatoes, tomato paste, lasagna noodles, and beef broth.
• Bring mixture to a boil. Cover, turn down heat, and cook until lasagna noodles softened, about 12-15 minutes.
• While the noodles cook, take the mozzarella cheese and ricotta cheese and mix them together in a separate bowl.
• To serve, ladle the soup into bowls and add a spoon full of cheese mix on the top and garnish with the shredded basil.

EASY LASAGNA SOUP

Steps:

• Cook lasagna noodles al dente according to package and drain.
• Let noodles cool and then cut into bite-sized squares. Set aside.
• Heat olive oil in a large pot and add onions.
• Saute until onions are tender and then add garlic.
• Cook garlic until fragrant.
• Add ground beef and cook until beef is browned, and then drain off the fat.
• Stir in diced tomatoes, tomato sauce, chicken broth, liquid smoke, Worcestershire sauce, and brown sugar.
• Stir in basil, oregano, parsley, thyme, onion powder, garlic powder, and red pepper flakes.
• Taste and add salt and pepper and adjust seasonings to your liking.
• Add bay leaf and simmer for 15-20 minutes.
• Stir in prepared lasagna noodles.
• Stir in Parmesan cheese and fresh parsley.
• Ladle into bowls and top with a dollop of ricotta (if using), shredded mozzarella cheese, and fresh parsley.

QUICK, QUICK, QUICK LASAGNA SOUP

Steps:

• Cook ground beef in skillet until browned.
• Pour/drain off fat.
• Add garlic powder, onion powder, broth, tomatoes& Italian Seasoning.
• Bring to a boil.
• Stir in uncooked pasta.
• Reduce heat to medium heat& cook for 10 minutes or until pasta is done.
• Stir in cheese.
• Serve with additional Parmesan cheese, if desired.

EASY LASAGNA SOUP RECIPE-30 MINUTE MEAL

Steps:

• Dice onion into small and even pieces. Add the olive oil and onion and cook in a large pot on medium heat. Cook while stirring onions and garlic until lightly golden brown. Add the minced garlic and cook for 1 more minute.
• Add the ground hot italian sausage and/or ground beef. Using a wooden spoon to break the meat up into small pieces. Add 1/3 cup of water if needed. Cook until the meat is cooked throughout.
• Add the Italian seasonings, salt and pepper, crushed, or diced, tomatoes, and chicken broth. Bring to a boil. Add the noodles. Boil for 10 minutes or until the noodles are done "al dente" (chewy but not mushy)
• Add the heavy cream and the parmesan cheese. Reduce heat and stir until the parmesan cheese is melted. Laddel into bowls and add a Tablespoon of ricotta cheese and a Tablespoon of Parmesan cheese. Garnish with fresh basil if desired.

CHEESY LASAGNA SOUP

Steps:

• In a large pot over medium high heat add in olive oil, Italian sausage and onion.
• Cook until sausage is cooked through and onion is slightly translucent.
• Add in salt, pepper, oregano, red pepper flakes, garlic, and tomato paste. Cook for about 1 minute.
• Add in tomato sauce, fire roasted tomatoes and beef broth.
• Stir until well combined and bring to a boil.
• Reduce heat to medium low and simmer, covered, for 20 minutes.
• Bring a separate pan of water to a boil and season water with salt. Cook the lasagna noodles until your desired tenderness. When noodles are done cooking drain and set them aside.
• After 20 minutes remove the cover from the soup pot.
• Add pasta to soup and serve. Garnish with mozzarella cheese, ricotta cheese and fresh basil
• Store leftovers in refrigerator
• Enjoy!

LASAGNA SOUP

Steps:

• In a dutch oven pot over medium-high heat, brown and crumble the sausage with the onion until there is no pink left and the onions are soft and translucent, about 5 minutes. Add the garlic and cook for 20 seconds until fragrant. Drain off any excess fat.
• Add the chicken stock and scrape up any bits from the bottom of the pot. Add the marinara sauce, crushed tomatoes, pesto, half of the pepper, and salt; stir to combine. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
• While the soup is simmering, break up the lasagna noodles into bite-sized pieces. Cook them per package directions. Stir often so the noodles don't stick to each other or the bottom of the pot. Drain and run cold water over them to stop the cooking process. Drizzle with a bit of olive oil to prevent them from sticking together.
• In a medium-sized bowl, stir together the ricotta, mozzarella, and remaining 1/2 teaspoon of black pepper until combined.
• Add soup to bowls and stir in noodles to serve. Add a generous dollop of the ricotta mixture on top with more pesto, if desired.
• Garnish with freshly grated parmesan cheese and enjoy!

EASY LASAGNA SOUP

Steps:

• Cook beef and onion in a large pot.
• Add hamburger helper seasoning mix (NOT THE NOODLES YET).
• Add water, corn, tomatoes and cheese. Bring to a boil.
• Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
• Put in noodles, zucchini and frozen spinach.
• Simmer for another 10 minutes of until the noodles are cooked.

EASY LASAGNA SOUP

Steps:

• In a large pot over medium heat, cook and stir the ground beef until evenly brown; drain.
• Mix the water, tomatoes, mushrooms, green bell pepper, onion, and garlic into the pot with the beef. Season with basil, salt, and pepper. Bring to a boil, reduce heat, and simmer 45 minutes.
• Mix the feta cheese into the soup, and continue cooking about 15 minutes before serving.