Easy Lasagna Soup
If you are craving the flavors of lasagna but can’t stand to turn on the oven in the summer, I have a great alternative for you with this recipe for lasagna soup.
I don’t know about you but I always seem to have an assortment of half packages of pasta in my pantry. If you are looking for a way to use them up and get dinner on the table quick, try this delicious and comforting recipe for lasagna soup.
A little bonus to this recipe is that the noodles are cooked in the spaghetti sauce so you save yourself from cluttering up the stove top with pots.
Yield: several servings
1 onion finely diced
1 teaspoon olive oil
2 cloves garlic finely minced
1 lb. ground beef (or Italian sausage, meatballs, etc.)
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 cups jarred spaghetti sauce
4 cups chicken (or vegetable or beef) stock
2 bay leaves
8 oz pasta (Rotini, Fusilli, Campanelle,Corkscrew)
1 tablespoon fresh parsley
shredded Mozzarella cheese
1. In a large pot, heat olive oil to medium heat and saute onions until golden. Add garlic and let cook for 1 minute, then add meat. Cook the meat until done and drain any fat.
2. Add the spices, spaghetti sauce, chicken stock and bay leaves. Simmer for about 15 to 20 minutes. Add pasta and increase heat to bring to a boil and cook for recommended time directed on the pasta box for al dente.
3. Discard bay leaves and add any salt and pepper needed. Stir in fresh parsley and serve with shredded mozzarella cheese on top.