I love making homemade soups and stews for weeknight meals, especially when it’s cold outside. Surprisingly, it’s been a bit chilly here in Texas. It’s so much nicer to make soup when it’s cold outside. The heat helps warm the house. Soup always gives you this warm yummy feeling right in your tummy that keeps you feeling toasty all night long. My family’s favorites are Taco Soup and Creamy Chicken Noodle Soup. Both of these are quick meals you can throw together in just a matter of minutes.
Recently, I had seen people mention Lasagna Soup every where I look. Someone on Facebook will ask for a good soup recipe and half a dozen comments are about Lasagna Soup. What is this Lasagna Soup? I had never heard of this, but my love of lasagna sent me on a quest to discover what all the talk was about.
And where did my quest take me? Why, the land of Pinterest! Where food is plentiful and everyone’s craftiness is above average. I checked out various recipe. This one was one of my favorites. I love how she calls the ball of cheese the soup is poured over a “cheesy yum.” I adapted that part of her recipe, and then created my own Lasagna soup. My family thought I was nuts when I kept referring to the “cheesy yum.”
Another of my favorite was this idea of broiling cheese over the bowls. I just got this great set of black rimmed onion soup bowls from Sango. I’m absolutely doing this the next time I make Lasagna soup. It just looks so good!
I loved the idea of using broken pieces of Lasagna for the soup. I always save mine — for what I have no idea. But, for this soup, I chose Farfalle (bow-tie pasta). I thought they would be easier for my preschooler to eat, and I thought they might entice her to eat a bit more. (It worked! She loved the little bows of pasta!)
I have to say I love this soup because the way the heat of the soup melts the cheesy yum into itself. So good! This was a big hit with my family. I think everyone had seconds, and the preschooler actually ate most of hers. This recipe is definitely going in the monthly rotation.
1 tablespoon olive oil
2 tablespoons minced garlic
1/2 lb lean ground beef
1 tsp Italian seasoning
1 tablespoon Parmesan cheese
2 tablespoons of tomato paste
16 oz jar spaghetti sauce
2-3 cups of water or beef stock
1 box of farfalle pasta
1 cup of mozzarella cheese for topping
1. In a dutch oven over medium heat, add olive oil.
2. Wait until it’s hot, then add the garlic. Let the garlic cook until it becomes aromatic. Then, add the ground beef and brown. Add parmesan cheese and italian seasoning while browning the meet.
3. Once the meat is thoroughly cooked, add tomato paste, crushed tomatoes, and spaghetti sauce.
4. Add the beef stock/water and turn the heat up to medium high. When it boils, add the pasta.
5. Cook until pasta is al dente. Then, simmer on low until ready to serve.
8 oz. ricotta
1/2 c. Parmesan cheese
1/2 cup of mozzarella cheese
1/4 tsp. salt
pinch of freshly ground pepper
1. Mix all ingredients thoroughly.
Serving Lasagna Soup
1. Using a medium-sized scoop, make a ball of cheesy yum and place it in the center of each bowl. Sprinkle a little mozzarella cheese.
2. Then ladle soup over the cheesy yum.
3. Top off with a little mozzarella cheese and serve.