Thursday, November 29, 2012

Lasagna Soup

My family loves all things Italian.  Two of our favorites are lasagna and ravioli's.  They are requested often!  I was a little hesitant in trying this recipe because I was afraid it would fall flat compared to traditional lasagna.


This soup is every bit as good and hearty as your traditional baked lasagna.  We loved it and ate every last bite.  It will certainly be a regular on our dinner menu!

Lasagna Soup

1 pound ground beef
1 onion, chopped
1 green pepper, chopped
3-4 cloves garlic, pressed
1/2 teaspoon thyme
2 cans (14.5 oz. each) Italian stewed tomatoes
2 (8 oz.) cans tomato sauce
1 teaspoon Italian Seasoning
2 cans (14.5 oz. each) chicken broth
7 lasagna noodles, broken up
1 cup freshly grated Parmesan cheese
1 cup grated mozzarella cheese

In a large sauce pan cook beef, onion, pepper and garlic until meat is browned.

Add the thyme, tomatoes, tomato sauce, Italian seasoning, and chicken broth.  Bring to a boil and then turn to low and simmer for 20 minutes.

Break the 7 lasagna noodles into chunks and add them to the soup.  Let simmer until noodles are tender, about 10 minutes.  Add the grated Parmesan cheese and stir until melted.

Ladle into bowls and top with grated mozzarella cheese.

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