Lasagna Soup
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 cup diced onion
- 1⁄2 teaspoon minced garlic (you can mince your own but I use from a jar)
- 1 lb ground beef
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups spaghetti sauce
- 4 cups beef broth
- 2 bay leaves
- 8 ounces mafalda pasta (or any pasta you like)
- 1 tablespoon parsley
- shredded mozzarella cheese (for topping)
- grated parmesan cheese (for topping)
directions
- Cook the ground beef, garlic and onions until done and drain.
- Add oregano, basil, spaghetti sauce, beef broth and bay leaves.
- Simmer for about 15 minutes.
- Add pasta bring to a boil.
- Cook until pasta is done.
- Discard bay leaves.
- Add salt, pepper and parsley.
- Top each serving with shredded mozzarella cheese and parmesan cheese.
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Reviews
-
This soup is so delicious, satisfying, quick and easy!! Within an hour or so you can have dinner ready. I did eliminate the salt because of the salt that's in the sauce and broth and we were happy with that. I also served it with a dollop of either cottage cheese or ricotta on each serving. Deeeelish!! Thanks for posting!!! My neighbor loved it, too, and plans on making it soon I'm sure!! Updated review: p.s. I noticed that after sitting the pasta absorbs all the broth. So the next time I think I'll use a whole 26 oz. can of sauce and a whole 48 oz. can of broth and up the spices and onion a bit to make up for the difference. It was still delicious even with the broth absorbed!! It was more like goulash. Yum!! I also prefer making it with half hot Italian sausage and half hamburger. That makes it even tastier!
-
This was a good, basic dish that would probably go over big with kids, but a bit bland for my tastes. I found the first meal was more stoup then soup even with adding extra broth, and my leftovers were casserole. If I made this again I might use part italian sausage, for extra flavor and more onion and garlic, even though I already added more garlic. Be cautious when cooking the pasta as everything else started to stick, I turned down the heat but then it took a bit longer for the pasta to cook. Next time I would cook the pasta seperately then add it to the broth to prevent this and maybe help with keeping it more soupy. I added some frozen green beans to get some veggies in and they were a good addition. Made for PRMRT.
RECIPE SUBMITTED BY
I have two boys Eddie 18 and Brandon 10. I have been with my hubby for 16 years. I work full time outside the home and my boys keep me busy at home. Eddie is a singer and base guitar player in a band and Brandon races go karts. We also have a Collie/Beagle mix named Sugar.
I love to cook and try out new recipes. My family likes it too but at times ask my to make just "normal" food, as I forget sometimes to make my own TNT recipes.
I cook a lot with with my crock pot as it makes life a lot easier for me. I am always on the look out for new crock pot recipes.
I'm not much of a baker as I don't like to measure things.
I collect cookbooks and recipes in general. I usually start with a recipe and tweak to my families liking.
My Rating System:
5 Stars = The whole family enjoyed the dish and it will be added to my TNT cookbook. Book #220911. These recipes will be made again and again.
4 Stars = Recipe was good, but needed some modifications or it was good but not something we would want on a regular basis. Also goes into my TNT-4 star recipe cookbook. Book #220912
3 Stars = It was edible, but won't be made again.
2 Stars = Needs some kind of major adjustments.
1 Stars = Inedible, didn't work, waste of ingredients.
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