Several months ago, my dear friend Heather called me on the phone. She informed my that while on vacation she’d visited a cute little shop that served the most amazing soup. It was Italian in flavor, hearty in texture, and had big fat Lasagna noodles in it. She loved it, knew I would love it, and thought you would love it, too.
Lasagna Soup…is what it was called, in fact. And what a great idea for a soup, right! Who doesn’t love the wonderful flavors present in Lasagna. A soup with this same flair sparked my interest, absolutely.
And so I searched a little bit online, tried a few recipes I didn’t love, attempted to make my own version I loved even less…these things do happen, more than you would imagine!
Then I came across this version of Lasagna Soup from Miss Paula Dean (thanks for the link, Kristine!).
Miss Paula and her Lasagna Soup did not disappoint. It really is wonderful, and tastes just like Lasagna…only soup-ier. You could serve it with these fabulous Gooey Cheesy and Garlic Rolls and a crisp green salad. Hope you love it as much as we did!
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Time: 45 minutes
Yield: 8 servings
Recipe adapted from Paul Dean
***Note: This soup is best served right after it’s prepared. The lasagna noodles will start to soak up the broth the longer it sits. If it gets thicker than you like, you can always add a bit more water or broth. If you have leftovers, store them in the fridge (of course!) and then add a bit of water to your container before you heat it up and serve. ***
1 pound ground sausage, or ground beef (I used sausage)
1 onion, chopped
1 bell pepper, chopped (I used some mini red and yellow bell peppers)
3 cloves garlic, minced
1 t thyme
1 T brown sugar
4 C chicken broth
2 (14.5 ounce) cans diced stewed tomatoes
2 (8 ounce) cans tomato sauce
2 t italian seasoning
1/2 t salt
7 lasagna noodles, broken up
1 C parmesan cheese, grated
1-2 C mozzarella cheese, grated
1. Into a large soup pot place 1 pound ground sausage, 1 chopped onion, 1 chopped bell pepper, and 3 cloves minced garlic. Cook the mixture over medium high heat until the sausage is browned and the onions are translucent.
2. Add 1 teaspoon of thyme, 1 tablespoon of brown sugar, 2 cans stewed tomatoes, 2 cans tomato sauce, 2 teaspoons Italian seasoning, 1/2 teaspoon salt and 4 cups of chicken broth. Bring the soup to a boil over medium high heat, then reduce the heat and let the old girl simmer for about 20 minutes.
3. Find yourself 7 lasagna noodles.
Break them up into large chunks and add them to the soup pot. Let the noodles simmer in the pot until they are tender. Should take about 10 minutes.
4. Add 1 cup grated Parmesan cheese to the pot. Give it a nice stir and allow time (a couple of minutes) for the cheese to melt.
5. Remove the pot from the stove. Ladle it into serving bowls and sprinkle with mozzarella cheese.