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Lasagna Soup Recipe

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

Contributor:  
Contributor:  
Brenda Barbabella

Category:
Category:

Ingredients:  
Ingredients:  
1.5 TBSP olive oil
1 c chopped yellow or white onion
1.5 TBSP fresh garlic chopped
1.5 lbs loose Italian sausage (could split to use Italian sausage and hamburger)
1 TBSP oregano
12-16 oz of marinara (jar/can)
1TBSP red pepper flakes
1.25 qt chicken stock
1 c mushrooms, sliced
2 of the 28 oz cans of chopped tomatoes
8-12 oz heavy cream
1 c grated/shredded Parmesan cheese
Lasagna noodles cooked to preference (can sub with another pasta type if desired)

Topping:
Ricotta cheese to taste - per bowl
Fresh basil to taste - per bowl

Directions:
Directions:
Cook onion and garlic in olive oil till softened. Add Italian sausage -- browning and breaking it up. Add oregano and red pepper flakes. Add chicken stock, marinara, mushrooms and bring to boil.

Add tomatoes, simmer until slightly reduced. Add heavy cream and Parmesan cheese. Simmer until thickened.

Add in prepared lasagna noodles (or other pasta desired).

Serve into individual bowls and each person can add desired amount of Ricotta cheese and fresh basil.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This soup tastes exactly like lasagna!

 

 

 

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