There is a recipe for Lasagna Soup living in my archives that is one of my families favorites. This past fall I’ve been on some kind of Lasagna Soup kick and have made it several times this past month alone to take to a couple of pot luck parties and a church social. To feed a larger crowd (than just my family) I’ve tweaked the recipe a bit and added a couple new seasonings to it as well. I’ve had many people ask me for the recipe so I decided to turn it into it’s very own post and share it with you all today. The old Lasagna Soup recipe is still super good, and perfect to make for a weeknight meal. This version has a little more broth and makes use of shell pasta instead of lasagna noodles, which I love. (MyHandsomeHusband prefers the lasagna noodles, just wanted to throw that out there. Everyone is entitled to their own pasta opinion, yes?)
1. Into a large soup pot place the garlic and sausage. Use a spatula to break up the sausage and cook on medium high heat until the sausage is no longer pink. Drain the fat.
2. Add all other ingredients, except for the parmesan cheese, mozzarella cheese and pasta shells. Bring the mixture to a boil. Reduce heat to a simmer and let it cook for 30 minutes, stirring occasionally.
3. Cook the pasta in a separate pot, according to package instructions. When your pasta has cooked pour it into a strainer in your sink and run cold water over it.
4. When the soup has simmered for the 30 minutes, add 1 1/2 C parmesan cheese and give it a nice stir. Remove the pan from the heat. The soup should be hot enough to melt the cheese quickly.
5. At this point (if I'm taking the soup to a party of some kind) I transfer it to a large 7 quart crock pot (without the pasta) and turn the setting to warm.
6. Just before serving add the pasta. If you add it too soon it will get a bit soggy and soak up a lot of the broth.
7. Scoop the soup into individual serving bowls and sprinkle with mozzarella cheese.