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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!
Let me show you how to make it happen…
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.
Enjoy!
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.
Ingredients
Instructions
Recipe adapted from Paula Deen
Pinterest friendly image below…
Thanks for dropping by today!
Lasagna Soup is so awesome! I actually made it last night and we LOVED it. In fact looking at these pictures makes me want to go into the fridge and finish off the leftovers!
This is a great soup! I have been making it for years.my husband came home from a business trip raving about the fabulous lasagna soup he had while away. I played around with it, and it has been a fav in our home for some time. I am glad you posted this! I love your blog! Have never been disappointed! Thank you!
Absolutely amazing. My kids ate it and we didn’t have left overs. (my kids are 10 months- 6 yrs old and they are picky eaters!!) I’m totally making this and freezing it but not putting the noodles in it until I make it for dinner!!!
Dang! Dang! Dang! Gotta have some of this stuff!
This looks great!!! Do you have a recipe was classic lasagna? I’ve tried from the box and I still haven’t perfect it yet! Thanks.
I just made this soup tonight and it was AWESOME! It went over great with my family! It’s rich and hearty and just wonderful! I’ll be making it again!
Your shells look so good, Laura, and the rpeice sounds fantastic! By the way, I’m co-hosting a new foodie blog hop on Fridays called Feed Me Tweet Me Follow Me Home – I’d love it if you would come along and join in this Friday 🙂
Her son also has a lasagne soup recipe-I have made it many times-healthier too!!
I’m finding these posts very usufel; I already do most of the things you suggest. Could you please do a post on canning using a water bath for us in the UK? I am wary of trying it in case I make a mistake in translation! I would like to be able to preserve my tomato crop, possibly with other vegetables, such as onions, courgettes, peppers and mushrooms as pasta sauce, or tomatoes alone to use instead of tinned tomatoes. I have a small freezer but it’s too small for this. Canning apple sauce would be good too. We don’t eat much jam, so I’m freezing pureed strawberries from the garden to use in smoothies but there’s no more room. Thanks.