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    Lasagna Soup

    Source of Recipe


    Recipe Introduction

    We liked this soup a lot. It goes together quickly and tastes like a long-cooked dish. I did simmer it for almost an hour before adding the pasta. We all felt that the lasagna noodles were a little difficult to manage. I think they used the lasagna noodles to make the title make sense – you could use any smallish pasta, I’m sure. I think penne or ziti or broken up mafaldine (it looks like miniature lasagna noodles) or just the lasagna noodles broken into many smaller pieces. I deglazed the pan with 3/4 c. of red wine after sautéing the onions and garlic.

    Recipe Link:

    List of Ingredients

    1/2 pound lean ground beef
    1/2 pound ground Italian sausage
    salt and freshly ground black pepper, to taste
    1 yellow onion, chopped
    1 Tablespoon olive oil
    3 cloves garlic, minced
    3/4 C. red wine
    2 Tablespoons tomato paste
    1 recipe homemade marinara sauce (or 24-ounce marinara sauce)
    1/4 teaspoon red pepper flakes
    2 teaspoons dried parsley, chopped (or 2 tsp dried)
    1/2 teaspoon dried oregano leaves
    1 teaspoon dried basil
    7 cups low sodium chicken broth (or vegetable broth)
    9 lasagna noodles, broken into pieces - or try campanelle
    2 cups fresh spinach leaves (optional),
    10 ounces ricotta cheese (or cottage cheese)
    1 cup shredded mozzarella cheese
    1/2 cup freshly grated Parmesan cheese
    fresh basil, for serving


    Cook the meats in a large pot over medium-high heat, crumbling as it browns. Season with salt and pepper.

    Drain the cooked meat and set aside. Cook the onion in the olive oil for about 5 minutes, then add the garlic and cook for another couple of minutes. Stir in the tomato paste and herbs and cook for a couple of minutes. Add the marinara and broth and mix well. Put the meat back in the pot.

    Bring to a boil and add the lasagna noodles (broken into about 6 pieces each). Reduce the heat to medium-low and cook, stirring often, until the noodles are tender. Add the spinach.

    In a small bowl, thoroughly mix the cheeses [I also added a little parsley].

    Spoon the soup into bowls and spoon a quenelle of the cheese mixture on each serving. Garnish with the fresh basil.

    Serves 7-8




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