So first off. This picture is ridiculous. It in no way shows how absolutely fabulous and so incredibly tasty this lasagna soup actually is. You see, I made this and threw all the ingredients in, only half expecting the wonder that would take place in my bowl and in my mouth later. Upon tasting said soup greatness, I realized I should have staged and snapped a nice yummy pic before hand complete with the cheese melted on top. So, if you can just get past the lack of creativity in the picture, and you make this pot of hot cheesy comfort lasagna soup, your tastebuds will thank you. Served with a large loaf of garlic bread, my family gobbled this one up. I see this lasagna soup in our future again very very soon. Just soup-tacular.
- 1 Tbsp. Avocado Oil or Olive Oil
- 1 lb. of Lean Ground Beef, I use Galloway Beef. (It is a healthy-lean and very flavorful beef.)
- 1/2 lb. Pork Sausage (Not the Spicy Version)
- 1 Med. White or Yellow Onion, diced
- 5-6 Garlic Cloves, Minced
- 1-24 oz. Jar of Spaghetti Sauce (I use Albertson’s Brand “O-Organics” Tomato Basil but traditional works)
- 8 C. of Low Sodium Chicken Broth
- 1, 14 oz. can of diced tomatoes, crushed with a fork or potato masher (Add the juice from the can to the pot as well.)
- 2 Tbsp. Tomato Paste
- 2 Tsp. Balsamic Vinegar
- 1/4-1/2 Tsp. Red Pepper Flakes
- 1 1/2 Tsp. Granulated Sugar
- 1 Tbsp. Dried Basil (If using a spaghetti sauce that contains basil in the title, reduce this to 1 Tsp.)
- 1 Tsp. Dried Parsley
- 1 Tsp Dried Oregano
- 1 Tsp. Salt
- 1/2 Tsp. Pepper
- 2 Bay Leaves
- 1 Tbsp. Corn Starch
- 6 Uncooked Lasagna Noodles, Broken 1-2 inch bite sized pieces (You can substitute pasta noodles of your choice.)
- 1/2 C. Heavy Cream, Optional (If you want less fat/calories this can be eliminated but it is creamier with it.)
- 1/2 C. Shredded Mozzarella Cheese
- Serve with Garlic Bread
- Heat olive oil in a heavy bottomed stock pot (or dutch oven) to med/high. Add the onions to the pot and stir until translucent over the heat. Add the ground beef and the pork sausage and brown-using a spatula to break up the meat into small pieces. If using high fat beef, drain the fat. (If using galloway beef, no need to drain.)
- Add the minced garlic to the beef in the pan and stir on med/high for 1 minute. Add the spaghetti sauce and chicken broth along with the crushed tomatoes, tomato paste, balsamic, and all the dry spices.
- Bring to a boil for 1 minute and cover, and reduce to simmer for 30 min to 4 hours.
- When close to serving time, break up the lasagna noodles and add to the soup. Remove 1/4 c. of the broth to a small bowl and whisk 1 Tbsp. cornstarch with the broth. Add the cornstarch mixture back to the soup and bring to boil for 1 minute. Reduce heat to simmer and allow the lasagna noodle pieces to continue to cook and become soft. (20 minutes or so)
- Stir in the heavy cream, optional.
- Add mozzarella cheese to the top and serve with warm garlic bread.