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Lasagna Soup

Wednesday, May 15, 2013 9:49

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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.

PRINT RECIPE

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.

Homemade strawberry freezer jam

Sharing with

memoriesbythemile

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Source: http://thewednesdaybaker.blogspot.com/2013/05/lasagna-soup.html

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