I don't know about you, but one of my favorite things about cooking and baking is the music playing in the background and the kitchen dancing and singing that just go along naturally with that. It is definitely my happy place!
While we enjoy a pretty eclectic music playlist in my kitchen, I was more than a little sad to hear this week that two of my favorites won't be coming around much anymore. Neil Diamond has cancelled all of his remaining concerts due to his Parkinson's diagnosis, and Elton John will be retiring after his final tour this year. Thank goodness we've still got Michael Bublé going strong!
In the thick of winter, this Lasagna Soup is a family-favorite recipe that will have you singing for more! This is one of my most popular recipes, and is perfect for a cold winter night when you need a big bowl of comfort. And you'll be making it again and again...I promise you! It is insanely fantastic!
This hearty soup is like lasagna in a bowl, with rich, deep flavor and color. And you'll have this simmering on your stove in less than 15 minutes - a winner when you've got company staying for supper. With a big dollop of creamy Ricotta, Mozzarella and Parmesan cheese melting into a hot, gooey cheesy layer over the top, once you stir it all up with your soup spoon, it tastes EXACTLY like your favorite lasagna dinner - in a fraction of the time!
Chicken broth or stock, fire-roasted diced tomatoes and tomato paste make for a deep and flavorful broth, which is loaded up with all of your favorite lasagna spices - garlic, basil, oregano, rosemary, fennel and thyme and added to either ground beef or Italian sausage. And you can use regular lasagna noodles or even mafalda or fusilli pasta for a fun little curly-lasagna-noodle twist! Everything cooks in a single soup pot, so not only is it fast to make, but clean-up is a breeze too!
And if you've got the time, bake up some thick slices of Cheesy Garlic Bread to serve alongside this, you'll be in Lasagna Soup heaven!
My whole family loves this delicious twist on traditional lasagna, I've lost track of how many times I've made it over the years and shared the recipe with friends and family. And you know I love sharing our favorites again with you!
2 tablespoons extra virgin olive oil
1-1/2 lbs. lean ground beef or Italian sausage
1 large yellow onion (2 cups diced)
4 garlic cloves (minced)
6 cups chicken broth
1 (14.5 oz.) can Petite Diced Tomatoes
1 (14.5 oz.) can First Roasted Diced Tomatoes
1/3 cup tomato paste
1/3 cup fresh basil leaves, chopped (or 1-3/4 teaspoon dried basil)
1-1/2 tablespoon fresh parsley, chopped
¾ teaspoon dried oregano
½ teaspoon dried rosemary (crushed)
½ teaspoon dried fennel seeds (crushed)
½ teaspoon dried thyme (crushed)
1 tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 lasagna noodles, broken into bite-sized pieces (or use mafalda or fusilli pasta)
8 oz. full-fat Ricotta cheese
1-1/2 cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon fresh Parsley (chopped)
HOW I MAKE THIS:
Originally posted March 2014; Revised & reposted January 2018.
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