Lickety Split Lasagna Soup Recipes

LASAGNA SOUP WITH CHEESY YUM

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir sausage in hot oil until slightly brown and crumbly, about 5 minutes. Stir onion in sausage; cook and stir until softened, about 6 minutes.
• Stir garlic, oregano, and red pepper flakes into onion mixture; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until mixture has a brick-red color, 3 to 4 minutes.
• Pour chicken stock, diced tomatoes, and bay leaves into pot; bring to a boil, reduce heat to medium-low, and simmer until flavors combine, about 30 minutes. Add rotini to pot and cook until tender yet firm to the bite, about 8 minutes; drain. Stir in basil and season soup with salt and black pepper.
• Stir ricotta cheese, Parmesan cheese, 1/4 teaspoon salt, and pinch black pepper in a bowl until well-combined.
• Place a dollop of cheese mixture in the bottom of a soup bowl. Sprinkle some mozzarella cheese over cheese mixture and ladle soup over the top. Repeat with remaining cheese mixture, mozzarella, and soup.

LASAGNA SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes.
• Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
• Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.

LICKETY SPLIT LASAGNA SOUP

Steps:

• Brown ground beef, green pepper, and garlic cloves in Dutch oven or stock pot; drain.
• Add onion, diced tomatoes, and tomato sauce.
• Stir in chicken broth, brown sugar, Italian seasoning, salt, and thyme.
• Bring to a boil; add lasagna noodles.
• Reduce heat and simmer for 20 minutes, stirring occasionally.
• Stir in Parmesan cheese.
• Garnish each bowl with Mozzarella cheese.
• Makes 6 to 8 servings.

CLASSIC LASAGNA SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
• Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
• Add the lasagna noodles and cook until al dente according to package instructions.
• Ladle the lasagna soup into bowls and top with a dollop of ricotta.
• Enjoy!

LICKETY-SPLIT PEA SOUP

Steps:

• ADD split peas to 8 cups vegetable broth (or chicken broth) in a soup pot; BRING to boiling at high heat. COVER; BOIL for 15 minutes on high heat, stirring occasionally; REDUCE heat to medium-low.
• PEEL and divide one medium onion into quarters; PLACE onion quarters into the large bowl of a food processor and process until coarsely chopped; ADD onion to soup.
• INTO the bowl of a large food processor while running, add one peeled large carrot; PROCESS just until finely chopped; ADD carrot to soup.
• DICE celery to yield 1 cup; ADD celery to soup; FINELY chop and add 4-8 ounces cooked ham if desired (use food processor), or add 4-8 ounces chopped cooked bacon, if desired).
• ADD the remaining soup ingredients EXCEPT lime juice (2 teaspoons granulated sugar, 1 1/4 teaspoons dried thyme, 1 teaspoon crushed dried mint, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon ground coriander, 1/8 teaspoon ground cloves, 1 large bay leaf); STIR well; COVER.
• SIMMER soup for 45 minutes on medium-low, or until tender; REMOVE bay leaf and stir well.
• STIR in lime juice and heat through (if not serving right away, keep soup covered and reduce heat to lowest setting, stirring as needed).
• SEASON to taste with kosher salt.
• POUR into bowls; GARNISH as desired or top with a few croutons if desired.
• USE your fingers to eat soup, or slurp soup directly from the bowl (kidding!); ENJOY!