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Lasagna Soup Recipe

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This recipe for Lasagna Soup, by , is from The Peck Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Hamann


2 Tbsp olive oil
1 lg yellow onion - cut into 1/2 inch cubes
3 garlic cloves
1 lb sweet italian sausage - crumbled
tsp red pepper flakes
1 tsp table salt
1 Tbsp sugar
1 Tbsp italian seasoning
tsp ground nutmeg
Cup red wine (cabernet)
1 6 oz can tomato paste
1 28 oz can crushed tomatoes
3 cups chicken broth
6 no-boil lasagna noodles (about 4 oz broken into 1-inch pieces
(we use Ronzoni oven- ready noodles)
cup mozzarella cheese
cup grated parmesan cheese
cup ricotta cheese
cup half-and-half

1. In a large soup pot, combine the olive oil, onion, and garlic and saute over medium-high heat until soft, a few minutes. Remove the onion and set it aside, then add the sausage and saute until cooked through. Season with the pepper flakes, salt, sugar, italian seasoning and nutmeg and pour in the wine. Cook, stirring, 3 to 5 minutes to infuse the meat with flavor.
2. Return the cooked onion to the pot and add the tomato paste, crushed tomatoes and chicken broth. Give a thorough stir, then toss in the broken lasagna noodles and stir to combine. Simmer over medium heat for 20 to 25 minutes, stirring occasionally.
3. Meanwhile, in a medium bowl, combine the mozzarella, parmesan and ricotta and mash them with a fork. Cover the bowl with plastic wrap and refrigerate until needed.
4. Stir the half-and-half into the soup, then simmer 2 to 3 minutes.
5. To serve, divide the soup among large bowls. Top each with a big tablespoon of the cheese mixture and stir it in to melt it.

Personal Notes:
Personal Notes:
This is from Steve Doocys new best seller cookbook. (Happy in a Hurry)




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