Check out my Lasagna Soup. It's easy to make and it uses great pantry items that you probably already have on hand. This soup is perfect to make when you are craving Lasagna, but you don't want the extra calories or carbs and you don't have a lot of time. Check out the recipe below! This recipe and video will be on a few different TV stations this week, here's the schedule:
Tuesday, March 7th -
IndyStyle on Wish-TV at 10am EST
The Four on 9 & 10 News at 4pm EST
Wednesday, March 8th -
My West Michigan on 13 On Your Side at 9am EST
Serves 6 to 8
Substitute any pasta for this dish.
2 tablespoons olive oil
1 cup chopped onion
2 pounds ground beef or sausage
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon harissa (or some red pepper flakes and a splash of red wine or balsamic vinegar)
4 cups tomato sauce, marinara, diced tomatoes (whatever you have)
1 tablespoon Italian seasoning
1 tablespoon house seasoning (salt, pepper, garlic powder, onion powder and smoked paprika)
8 cups beef stock (or use beef soup base or bouillon cubes and water)
1 pound lasagna noodles, broken
Freshly grated Parmesan cheese
Fresh basil leaves
In a large stockpot or Dutch oven, heat oil over medium-high heat. Add the onion and cook for 2-3 minutes. Add meat and cook for another 4-5 minutes. Drain excess grease, if necessary. Add minced garlic and cook for 1 minute. Next add tomato paste and harissa (or red pepper flakes and vinegar) and cook for another 1-2 minutes. Add tomato sauce, seasonings and stock. Stir everything together and bring to a simmer. Add pasta and cook for an additional 10-15 minutes, or until noodles are cooked al-dente.
Top each serving with shredded mozzarella cheese, Parmesan cheese, a dollop of ricotta and fresh basil leaves. Serve warm.
Vegetarian Option - Use mushrooms or beans instead of meat and use vegetable broth instead of beef stock.