Wednesday, May 15, 2013

LASAGNA SOUP

 DINNER TIME..................THE BELLS ARE RINGING
Another soup on the menu, and this soup is wicked good as us "Mainers" would say.  Comes from my favorite lady Paula Deen.  If you like lasagna then I can't see why you wouldn't enjoy this meal.  It's good, can't wait to make this again. And It's easy! serves 8 to 10 folks.  Brown some sausage open a few cans and allow to sit in refrig for a while to blend flavors and enjoy a bowl of comfort. I see that Bobby Deen has made a lighter version of his Mamma's soup using whole wheat noodles and ground Italian turkey sausage.  

1 pound of ground beef or 1 pound of ground sausage
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon of firmly packed light brown sugar
1 (32 ounce) box of chicken broth or chicken stock
2 cans of petite diced tomatoes  (14.5 ounce cans)
1 (15 ounce) can of tomato sauce
2 teaspoons of Italian seasonings
1/2 teaspoon salt
2 cups of broken lasagna noodles*
1 ( 5 ounce) package of grated parmesan cheese
2 cups shredded mozzarella cheese

In a large dutch oven, brown the beef and/or sausage along with the 
chopped onion and green pepper.  Cook this mixture until the meat is 
browned and crumbles.   Drain. Then return the meat mixture to the
dutch oven.

Add the thyme, brown sugar, broth, diced tomatoes, tomato sauce, 
Italian seasoning and the salt. Mix and bring to a boil over medium-high 
heat. Then reduce the heat and simmer for 20  minutes. *Add noodles
 and continue to simmer until the noodles are tender.  
 Add the parmesan cheese.

*I cooked the noodles separate in salted boiling water and followed 
the package directions.  Then when I got ready to serve I added some
noodles to each bowl along with the soup. Heat them in the micro wave, 
I have found that if the noodles are allowed to set in the soup they soak 
up the broth and the noodles are too soft.   This serves 8-10 folks and If I was 
going to serve all this in one setting I would add the 2 cups of
broken noodles at the time of the simmer.     

When you are ready to serve preheat the broiler, ladle soup into the
ovenproof bowls and sprinkle the top of each soup with some
shredded mozzarella cheese and broil about  6 inches from the heat,
broil about 3 to 4 minutes or until the cheese is browned and bubbly.  
I didn't do this, my soup was very hot and I added some broken 
noodles to each bowl ladled  soup on top of the noodles then
I sprinkled each bowl with mozzarella  and served.    


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8 comments:

  1. Andi, this sounds fantastic- it's cool and rainy here today, just right for Lasagna Soup! Thanks for the tips about adding noodles later! :) PINNED!

    Love, Joy
    Yesterfood.blogspot.com

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  2. I love lasagna, and this sounds like a delicious soup!

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  3. Andi,
    I've never tried this before. I love lasagna so I know I would enjoy this. Thank you!
    Pat

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  4. Thanks for stopping by my blog. And, so glad that lead me here! This soup looks delish.

    Have a good weekend.

    ~E

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  5. My kids would get quite a kick out of a lasagna soup. Thanks for sharing it with us on foodie friday.

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  6. I love lasagna soup, Andi! My recipe is similar to yours and it's so heart-warming, isn't it?

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    Replies
    1. Hi Kitty I like your new blog look. I looked but didn't see that you have a lasagna soup posted. You should make it and brag how good it is!! Thanks for the visit Andi

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