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
LASAGNA SOUP
I couldn't believe how easy and tasty this recipe is. I love the half-melted pieces of cheese in the soup! This is from Cuisine at Home.
Provided by SharleneW
Categories One Dish Meal
Time 40m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
- Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.
- Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.
WHITE LASAGNA SOUP
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.
- Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
- Add the heavy cream and return to a simmer. Add the lasagna sheets and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.
- Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.
SLOW-COOKER LASAGNA SOUP
Provided by Katie Lee Biegel
Categories main-dish
Time 6h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.
- In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.
- Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving.
- Preheat the oven to broil.
- Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.
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.
CHEEEESY LASAGNA SOUP
Cheesy YUMMY lasagna soup recipe given to me by Mary Christen at my Bridal Shower! SO GOOD!!!!!!!!!!!!!!
Provided by CheSara
Categories Meat
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 358.3, Fat 18.8, SaturatedFat 8.4, Cholesterol 84.2, Sodium 510.1, Carbohydrate 22.7, Fiber 2.4, Sugar 4.8, Protein 24.4
LASAGNA SOUP
It has everything they enjoy in your favorite baked lasagna- tomatoes, pasta, melty cheese. Except it's actually a quick and easy weeknight Lasagna Soup!
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield 8 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium heat. Add garlic; cook and stir 1 min. or until fragrant. Add broth, tomato sauce and diced tomatoes; stir. Bring to boil on medium-high heat. Add noodles; simmer on medium heat 10 min. or until tender. Stir in 2 Tbsp. basil.
- Mix ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan and remaining basil until blended. Combine remaining shredded cheese and Parmesan.
- Top each serving of soup with 2 Tbsp. of the ricotta mixture. Sprinkle with shredded cheese mixture.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 730 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 5 g, Protein 12 g
QUICK, QUICK, QUICK LASAGNA SOUP
It's so fast and easy and delicious! You don't even have to pre-cook the noodles! My family loves this nearly as much as the pan lasagna I make. We sometimes add a dollop of cottage cheese to top off this soup...
Provided by Fauve
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 421.1, Fat 19.9, SaturatedFat 8.1, Cholesterol 82.6, Sodium 915.9, Carbohydrate 28.1, Fiber 2.3, Sugar 3.6, Protein 30.8
LASAGNA SOUP
It's fall and it's time for soup and lasagna! You can combine the two into one delicious recipe!
Provided by Suzy Mazz
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h19m
Yield 10
Number Of Ingredients 18
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.
Nutrition Facts : Calories 510.8 calories, Carbohydrate 49.6 g, Cholesterol 52.8 mg, Fat 21.7 g, Fiber 4 g, Protein 26.1 g, SaturatedFat 8.1 g, Sodium 1529.3 mg, Sugar 7.9 g
LASAGNA CHEESE SOUP
Hearty, Cheesy and Just Plain Good!! The crusty croutons with stringy cheese along with tomatoes and beef is "to die for". A wonderful entree for soup night! Very popular! Easy to prepare! Note: Add 1 cup of water to allow for noodles to cook in soup.
Provided by Seasoned Cook
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In large 5 quart saucepan, brown ground beef and onion. Drain.
- Stir in chicken broth, diced tomatoes, tomato sauce, italian seasoning, worcestershire sauce, garlic powder, brown sugar, salt and black pepper. Bring to a boil and turn back to simmer on low heat for 30 minutes.
- Add broken lasagna noodles and simmer until noodles are tender for approximately 20 minutes. Stir in parmesan cheese.
- Ladle soup into bowls and top with croutons. Sprinkle with mozarella cheese and serve immediately.
Nutrition Facts : Calories 477.6, Fat 29.9, SaturatedFat 13.8, Cholesterol 117.6, Sodium 1451.8, Carbohydrate 13.6, Fiber 3, Sugar 9.1, Protein 38.3
LASAGNA SOUP WITH SAUSAGE
Delicious creamy soup that tastes like lasagna on a spoon! Cook in a slow cooker. I tried this soup at my niece's baby shower and it was amazing! I asked my SIL for the recipe - she's not sure of the original source, but I had to add it to food.com for easy, future reference.
Provided by Sher Shields
Categories Pasta Shells
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
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LASAGNA SOUP | THE ORIGINAL AND BEST LASAGNA SOUP RECIPE!
From afarmgirlsdabbles.com
Reviews 287Calories 438 per servingCategory Soup
- Stovetop Directions:Heat olive oil in a large pot over medium heat. Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.
- Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.
- Add diced tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.
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