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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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February 25, 2020

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Lasagna Soup

 

It's raining today. I'm wearing my thick-knit socks and a sweater. No dinner guests tonight, as I imagine most people want to curl up in their own homes in weather like this, so I'm just serving my family tonight. I love to cook, of course, but believe me when I say there are days I don't want to be in the kitchen all day. Today is like that, so I need an easy recipe. This Lasagna Soup is so quick, with minimal prep and clean up time, so I have more time to snuggle with my husband and my littles by the fireplace. The rich savoriness of the soup is cut by the acidity of the tomato sauce, and finally tamed by the parsley which I will ask you to use generously here. It's perfect for a night like this. Enjoy, friends.

 

 

 

Lasagna Soup

Serves 10-12

 

 

Ingredients: 

 

8 cups chicken broth

2 1/2 cups pasta, such as campanelle 

2 lb. ground beef

1 can (32 oz) pasta sauce

3 tablespoons tomato paste

1 onion, chopped

5 cloves garlic, minced

3 tablespoons dried oregano

1 cup heavy whipping cream

2 cups shredded cheese, such as monterey jack or mozzarella

1/3 cup chopped parsley

1 teaspoon salt, or to taste

1/2 teaspoon ground black pepper

 

 

Directions:

 

1. Add the chopped onion to a large pot over medium heat and cook, stirring occasionally, until onion begins to turn translucent, about 5 minutes. Add the ground beef and cook another 5-10 minutes, until the meat is almost fully cooked, breaking up the beef with a spatula or wooden spoon as it cooks. 

 

2. To the pot, add the 8 cups of chicken broth, the whole can of pasta sauce, minced garlic, and dried oregano. Bring to a boil, then add the pasta, mixing occasionally so the pasta doesn't stick to the bottom of the pot. Bring to a boil once more, then bring down to a low heat and let it simmer, partially covered, until pasta is al dente (about 7-10 minutes).  

 

3. After 7-10 minutes turn off the heat, then add the shredded cheese, heavy whipping cream and the chopped parsley. You want to do this after the heat has been turned off to prevent curdling. Taste the soup, and add the salt and pepper, if needed (this will depend on how flavored your pasta sauce was). Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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