LASAGNA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
CLASSIC LASAGNA SOUP RECIPE BY TASTY
This soup tastes just like your favorite lasagna, without the tedious layering! Aromatic onion and garlic, ground beef, tomatoes, herbs like oregano, thyme, and rosemary, and broken lasagna noodles simmer together until the flavors combine. Dollop ricotta into each bowl before serving for the ultimate creamy finish.
Provided by Tasty
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
- Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
- Add the lasagna noodles and cook until al dente according to package instructions.
- Ladle the lasagna soup into bowls and top with a dollop of ricotta.
- Enjoy!
Nutrition Facts : Calories 1459 calories, Carbohydrate 100 grams, Fat 88 grams, Fiber 5 grams, Protein 46 grams, Sugar 20 grams
LASAGNA SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, tomato paste, dried basil, dried oregano, crushed tomato, vegetable broth, green lentil, lasagna noodle, spinach, fresh basil
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
- Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
- Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
- Stir in the spinach and let wilt, then serve immediately.
- Enjoy!
Nutrition Facts : Calories 1043 calories, Carbohydrate 86 grams, Fat 64 grams, Fiber 5 grams, Protein 9 grams, Sugar 23 grams
LASAGNA SOUP
Lasagna is a go-to recipe in the ol' Drummond family, and there's nothing on earth that can top it. Unless, of course, you turn our go-to lasagna into a piping hot soup. It's a new favorite around here! Try it . . . just once. You'll see why.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion,
- garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.
- Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . .
- And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain
- off at least half of the grease.
- Add the tomato paste . . .
- And stir to combine. Let the tomato paste cook for 1 minute.
- Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little
- bits.
- Add the tomatoes and their juice, crushing them with the spoon as you stir them in.
- Add the stock and stir it in . . .
- Then add the parsley.
- Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust
- the salt and pepper as needed.
- Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
- Pour in the cream and stir to combine.
- Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
- Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley,
- basil, salt, and pepper . . .
- And stir until combined.
- Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!
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.
Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 572mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
HOMEMADE LASAGNA SOUP RECIPE BY TASTY
Here's what you need: ground sage sausage, olive oil, garlic, tomato paste, italian style diced tomatoes, chicken broth, bay leaves, rotini pasta, seasoning to your taste, shredded mozzarella cheese, ricotta cheese, parmesan cheese, salt, pepper
Provided by Heather Jackson
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add ground sausage and garlic. Break sausage into bite size pieces and cook until brown. Drain the sausage and put back into the pot.
- Add tomato paste into the pot and heat up the sausage and tomato paste until the paste is a dark red color. Add both cans of Italian style diced tomatoes and chicken broth.
- Add the bay leaves and and season as preferred
- Heat up soup until boiling and add rotini pasta. Reduced heat and let it simmer for 15-20 minutes until the pasta is tender. Turn off the heat.
- In a separate bowl, mix together the ricotta cheese, parmesan cheese as desired, and salt and pepper to your taste.
- Serve soup warm, topped with cheesy topping and shredded mozzarella cheese.
LASAGNA SOUP
"This recipe is excellent for working mothers because it's fast to make and very flavorful," writes Gladys Shaffer from her home in Elma, Washington. Fresh zucchini and corn add color and crunch to a boxed lasagna dinner mix.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add contents of the lasagna dinner sauce mix, water, tomatoes, corn and cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. , Add the lasagna noodles and zucchini. Cover and simmer for 10 minutes or until noodles are tender.
Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 671mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
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