Quick Quick Quick Lasagna Soup Recipes

THE BEST 30-MINUTE LASAGNA SOUP

Steps:

• To a large Dutch oven or stockpot, add the olive oil, sausage, onions, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
• Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
• Add the chicken broth, both kinds of tomatoes and juice, tomato paste, bay leaves, oregano, basil, salt, pepper, optional cayenne pepper, noodles, and bring to a boil. Allow mixture to boil gently for about 15 minutes, or until noodles are tender and done. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water or additional chicken broth; you'll adjust the salt and seasoning levels at the end. Stir intermittently.
• Add the parsley, stir to combine, and boil 1 minute.
• Taste soup and add salt to taste. This will vary based on how salty the sausage, chicken broth, tomatoes, and tomato paste are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, spices, etc.). Remove bay leaves.
• Preheat oven to the broiler setting.
• Ladle soup into oven-safe bowls and top each bowl with about 1/3 cup mozzarella and 2 tablespoons parmesan. Place bowls on a baking sheet and set under the broiler. Broil for about 1 minute or until cheese is melted and is as lightly golden browned as desired. Keep a very watchful eye so that it doesn't burn which can happen in seconds.
• Serve immediately.

EASY LASAGNA SOUP RECIPE

Steps:

• Prepare the veggies. Dice the onions and tomatoes (if using fresh). Chop the basil into small pieces (if using fresh).
• Brown the meat. I used venison, because we have access to that. Beef works too.
• Add veggies to the browned meat and saute on low for about 5 minutes. Add the pasta sauce, water, and ravioli.
• Bring to a gentle boil and boil for 8-10 minutes or until the pasta is done.

EASY LASAGNA SOUP

Steps:

• Cook lasagna noodles al dente according to package and drain.
• Let noodles cool and then cut into bite-sized squares. Set aside.
• Heat olive oil in a large pot and add onions.
• Saute until onions are tender and then add garlic.
• Cook garlic until fragrant.
• Add ground beef and cook until beef is browned, and then drain off the fat.
• Stir in diced tomatoes, tomato sauce, chicken broth, liquid smoke, Worcestershire sauce, and brown sugar.
• Stir in basil, oregano, parsley, thyme, onion powder, garlic powder, and red pepper flakes.
• Taste and add salt and pepper and adjust seasonings to your liking.
• Add bay leaf and simmer for 15-20 minutes.
• Stir in prepared lasagna noodles.
• Stir in Parmesan cheese and fresh parsley.
• Ladle into bowls and top with a dollop of ricotta (if using), shredded mozzarella cheese, and fresh parsley.

BEST LASAGNA SOUP

Steps:

• In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

QUICK LASAGNA

Steps:

• Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
• Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
• Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
• Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
• Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
• Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.

QUICK, QUICK, QUICK LASAGNA SOUP

Steps:

• Cook ground beef in skillet until browned.
• Pour/drain off fat.
• Add garlic powder, onion powder, broth, tomatoes& Italian Seasoning.
• Bring to a boil.
• Stir in uncooked pasta.
• Reduce heat to medium heat& cook for 10 minutes or until pasta is done.
• Stir in cheese.
• Serve with additional Parmesan cheese, if desired.

EASY LASAGNA SOUP

Steps:

• Cook beef and onion in a large pot.
• Add hamburger helper seasoning mix (NOT THE NOODLES YET).
• Add water, corn, tomatoes and cheese. Bring to a boil.
• Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
• Put in noodles, zucchini and frozen spinach.
• Simmer for another 10 minutes of until the noodles are cooked.

QUICK AND EASY SKILLET LASAGNA

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
• Pour in 1/2 of the pasta sauce and mix with browned ground beef. Break up lasagna noodles into 4 or 5 pieces each and set on top of the ground beef-sauce mixture. Add the remaining pasta sauce on top of the noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
• Add ricotta cheese to the skillet and stir until melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.