LASAGNA SOUP
This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.
Provided by Jaclyn
Categories Soup
Time 50m
Number Of Ingredients 18
Steps:
- Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
- Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
- Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
- Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
- Meanwhile, prepare lasagna noodles according to directions listed on package.
- In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
- Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.
- Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
Nutrition Facts : Calories 546 kcal, Carbohydrate 41 g, Protein 38 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 649 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
ITALIAN WEDDING SOUP
Italian wedding soup is warm and comforting and filled with tender chicken meatballs, veggies, and acini de Pepe. This classic Italian soup will become an instant family favorite!
Provided by Alyssa Rivers
Categories Main Course
Time 29m
Number Of Ingredients 15
Steps:
- In a medium-sized mixing bowl, add the ground chicken, chicken sausage, bread crumbs, egg, Italian seasoning, and salt and pepper. Stir until combined. Roll into one-inch meatballs making about 25-30.
- In a large pot add the olive oil, onion, carrots, celery, and garlic. Cook for 2-3 minutes or until tender. Add in the chicken stock, pasta, and meatballs and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes until meatballs are cooked through and pasta is tender. Stir in spinach and allow to wilt. Season with salt and pepper and top with freshly grated parmesan cheese.
Nutrition Facts : ServingSize 1 g, Carbohydrate 20 g, Protein 21 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 81 mg, Sodium 801 mg, Fiber 2 g, Sugar 7 g, Calories 328 kcal, UnsaturatedFat 11 g
ITALIAN WEDDING SOUP I
Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
- In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g
ITALIAN WEDDING SOUP
Tender meatballs, veggies, and pasta in a rich and flavorful broth, Italian wedding soup is a meal unto itself.
Provided by Jennifer Segal
Categories Dinner
Time 1h20m
Yield 8
Number Of Ingredients 23
Steps:
- Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.
- In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls, about 1 inch in diameter (it will make approximately 50 meatballs), and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
- Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.
Nutrition Facts : Calories 359, Fat 22 g, Carbohydrate 16 g, Protein 23 g, SaturatedFat 7 g, Sugar 5 g, Fiber 2 g, Sodium 930 mg, Cholesterol 83 mg
WEDDING SOUP LASAGNA
Italian wedding soup combined with lasagna...weird concept I know, but very delicious!
Provided by Dsom216
Categories World Cuisine Recipes European Italian
Time 2h40m
Yield 12
Number Of Ingredients 20
Steps:
- Melt 1 tablespoon butter in a large pot; cook and stir 1/2 small onion and 1/2 garlic clove until onion is translucent, about 5 minutes. Stir shredded carrots and escarole into onion mixture; cook and stir until escarole is wilted, about 10 minutes.
- Pour chicken broth into pot with vegetables and bring to a boil. Reduce heat to low and simmer chicken breasts in broth until chicken is no longer pink inside, about 10 minutes. Remove chicken breasts and vegetables from broth with a slotted spoon, let chicken cool, and chop into bite-size pieces. Set chicken and vegetables aside; retain chicken broth in pot.
- Combine meat loaf mix, bread crumbs, egg, remaining 1/2 small onion, remaining 1/2 garlic clove, onion powder, garlic powder, salt, and black pepper in a bowl; mix thoroughly. Scoop about 1 1/2 teaspoon meat mixture and roll into a small meatball; repeat with remaining mixture. Refrigerate meatballs until firm, about 30 minutes.
- Bring chicken broth back to a boil, reduce heat to medium-low, and simmer meatballs in broth until no longer pink inside, about 10 minutes. Remove meatballs from chicken broth with a slotted spoon. Retain chicken broth in pot.
- Bring chicken broth back to a boil, reduce heat to medium-low, and cook lasagna noodles until cooked through but still slightly firm to the bite, about 10 minutes, stirring occasionally. Drain and set noodles aside. Reserve remaining chicken broth.
- Combine chopped chicken, vegetables, ricotta cheese, and parsley in a bowl; season with salt and black pepper. Chill mixture for 10 minutes to become firm.
- Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a large, deep baking dish with olive oil.
- Place 3 cooked lasagna noodles into baking dish. Layer 1/3 the ricotta-chicken mixture and 1/3 the meatballs over noodles; sprinkle layers with 1/3 cup Parmesan cheese and 2/3 cup mozzarella cheese. Repeat layers twice more, using 3 lasagna noodles, 1/3 the ricotta mixture, 1/3 the meatballs, 1/3 cup Parmesan cheese, and 2/3 cup mozzarella cheese per layer.
- Bring remaining chicken broth to a boil, reduce heat to low, and whisk cornstarch into chicken broth until thickened, about 5 minutes. Pour thickened chicken broth over casserole. Sprinkle remaining 1/3 cup Parmesan and 2/3 cup mozzarella cheese over top.
- Bake casserole in the preheated oven until bubbling and cheese topping has melted, about 20 minutes.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 23.2 g, Cholesterol 86.2 mg, Fat 16.6 g, Fiber 2.9 g, Protein 29.2 g, SaturatedFat 8.6 g, Sodium 481.2 mg, Sugar 2.8 g
ITALIAN WEDDING SOUP
Steps:
- In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.
Nutrition Facts : Calories 226 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 942mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.
LASAGNA SOUP
Lasagna is a go-to recipe in the ol' Drummond family, and there's nothing on earth that can top it. Unless, of course, you turn our go-to lasagna into a piping hot soup. It's a new favorite around here! Try it . . . just once. You'll see why.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion,
- garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.
- Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . .
- And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain
- off at least half of the grease.
- Add the tomato paste . . .
- And stir to combine. Let the tomato paste cook for 1 minute.
- Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little
- bits.
- Add the tomatoes and their juice, crushing them with the spoon as you stir them in.
- Add the stock and stir it in . . .
- Then add the parsley.
- Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust
- the salt and pepper as needed.
- Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
- Pour in the cream and stir to combine.
- Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
- Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley,
- basil, salt, and pepper . . .
- And stir until combined.
- Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!
ITALIAN WEDDING SOUP
For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
- To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
- Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
WEDDING LASAGNA
A family friend made this lasagna for my sister's wedding as her "gift." Her parents owned an Italian deli and each pan was made with extra love and care. Our family and the 50 invited guests were in "awe" of the amazing flavors. Each ingredient complimented the next adding up to the most magnificent meal! This has now been in our family for 35 years. Red wine, a tossed salad and bread always transports me to that wonderful summer afternoon wedding at our parents home where we dined and celebrated in grand style!
Provided by MaryB2
Categories One Dish Meal
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil in a large dutch oven (no stainless saucepan).
- Add onions and garlic; saute until lightly browned. Add sausage and beef and cook until browned.
- Add tomato puree, salt & pepper, bay leaf, oregano and parsley; cover and simmer over low heat for 2 hours.
- Add tomato paste and continue simmering uncovered over low heat stirring occasionally for 1 hour or until thickened.
- Layer lasagna pan with sauce, 1/3 noodles,1/3 mozzarella cheese, 1/3 parmesan cheese, salt & pepper. Combine 1 cup ricotta with egg & parsley and layer on top. Add more sauce and repeat layers ending with sauce and a dusting of parmesan cheese.
- Bake at 350 degrees for 45 minutes.
TRADITIONAL ITALIAN WEDDING SOUP
You don't have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.-Mary Sheetz, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.
Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
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