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Lasagna Soup Recipe

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This recipe for Lasagna Soup, by , is from The De Beer Family Cookbook Project, 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!

Megan De Beer


1lb ground round (or lean ground beef)
1 onion (diced, optional)
4-5 cloves garlic
teaspoon red pepper flakes
1 large can Hunt's pasta sauce
8-10 cups vegetable broth (or chicken broth)
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 tablespoon dried basil
1 teaspoons sugar
1 teaspoon EACH dried parsley, dried oregano, salt
1 whole bay leaf
10 uncooked lasagna noodles, broken in pieces
1 cup half & half

Cheese garnish:
Shredded mozarella cheese
Grated parmesan

Heat large Dutch oven/large soup pot over medium high heat.
Add pasta sauce, tomato paste, spices, bay leaf, balsamic vinegar, sugar and broth.
Bring to a boil and add lasagna noodles.
Reduce heat and simmer for approximately 10-15 minutes until noodles are tender.

While noodles are cooking, saute ground round in a seperate pan. If using ground beef, add beef and onion and cook, stirring occasionally until beef is browned.

Once noodles are cooked, discard bay leaf and stir in half and half and ground round.

Serve with cheese.

Add garlic and red pepper flakes and saute for 30 seconds. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes




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