Lasagna Soup

Think of this lasagna soup recipe as kind of a deconstructed lasagna. We’ve taken all of the classic lasagna and made it into a soup.. Whether you’re a lasagna-making pro, or a total novice, we bet that these flavors at least are familiar favorites.

Serves: 8

Prep time: 10 mins

Cook time: 30 mins

Soup:
1 lb Italian sausage, ground

½ lb lean ground beef

1onion, diced

6 cloves garlic, minced, about 1 1/2 tbsp

1 (28 oz) cancrushed tomatoes

1 (6 oz) cantomato paste

1 (14 oz) cantomato sauce

4 cupschicken broth

1 tsp fennel seeds

2 tsp Italian seasoning

2 tsp salt

½ tspblack pepper

8 lasagna noodles, cooked

8 oz mozzarella, shredded

½ cup Parmesan cheese

fresh parsley, optional

1. In a large stock pot, heat 1 tablespoon of olive oil over medium high heat. Add the ground beef, sausage and onions and cook until meat is browned, about 8 minutes. Halfway through cooking the meat add the garlic.
2. Once the meat is cooked through, pour in the tomato paste, canned tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, pepper and fennel and simmer on low for 20 minutes.
3. While the soup is cooking, prepare the lasagna noodles in a separate pot according to package directions and drain.
4. Add the cooked lasagna noodles to the pot and stir to combine. Top with the Parmesan and mozzarella cheeses, and some fresh parsley. Enjoy!

1. Preheat oven to 425° and line a large baking sheet with foil.
2. Make garlic compound butter: In a small bowl, mix softened butter with garlic, salt, and parsley until well combined.
3. Spread cut sides of bread liberally with garlic butter. Sprinkle with Parmesan.
4. Bake until bread is toasty and golden at the edges, about 10 minutes.