Lickety Split Lasagna Soup Food

LASAGNA SOUP

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!

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.

HEARTY ITALIAN LASAGNA SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
• Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
• While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
• To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
• Source.
• Source: Adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski's magazine from Kowalski's Markets.

CHEEEESY LASAGNA SOUP

Steps:

• Cook, beef, onion and garlic in dutch oven over medium heat until beef is browned and onion is tender.
• Drain.
• Stir in water, diced tomatoes and tomato paste until blended.
• Stir in remaining ingredients except croutons and cheese.
• Heat to boiling then reduce heat.
• Cover and simmer about 10 minutes until pasta is tender.
• Set oven to broil.
• Pour hot soup into 6 oven-proof soup bowls or casseroles.
• Top each with 1/4 cup croutons.
• Sprinkle with cheese.
• Broil soup with tops 3 to 4 inches from heat 1-2 minutes or until cheese is melted.

CROCKPOT LASAGNA SOUP

Steps:

• 1. First mix together the can of tomatoes, and tomato paste in crockpot.
• 2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
• 3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
• 4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

LASAGNA SOUP

Steps:

• In large soup pot, brown beef& sausage with onion.
• Drain.
• Cook pasta according to package directions.
• Add pasta to pot along with all remaining ingredients.
• Heat through, stirring occasionally.
• Serve with garlic bread& salad, if desired.

LICKETY SPLIT LASAGNA SOUP

Steps:

• Brown ground beef, green pepper, and garlic cloves in Dutch oven or stock pot; drain.
• Add onion, diced tomatoes, and tomato sauce.
• Stir in chicken broth, brown sugar, Italian seasoning, salt, and thyme.
• Bring to a boil; add lasagna noodles.
• Reduce heat and simmer for 20 minutes, stirring occasionally.
• Stir in Parmesan cheese.
• Garnish each bowl with Mozzarella cheese.
• Makes 6 to 8 servings.