A new camping friend sent me a recipe for vegan lasagna soup and I bought all the ingredients to make a gluten free version - but I ended up adapting it a bit so it isn't vegan anymore but tastes really good, and if you follow the vegan recipe I'm sure it will also be good! I made this for the "my family is hungry" meal this week and we have so many different tastes and preferences I asked how they wanted me to make this one and the majority picked my adding meat and using dairy. Thanks to Lisa for the inspiration - I will share how I made it and will link the recipe she sent. First up is my sister's review (Paige said this is her favorite of the weekly meals so far but didn't write a review) in her words, and the recipe will follow:
Have I mentioned that I love when my sister cooks for us? Cuz I really do.
This week was lasagna soup. I normally wouldn’t think those two words go together. Lasagna and Soup- but in this case they do! This was kind of like a soup, but really more like goulash. Like runny pasta. I’m not making it sound very good, but it really was. The flavor was great, it had these scoops of cheese stuff on the top (I’m sure that’s the official name- “cheese stuff”) and it Was great! After I see the recipe, if it’s not too hard I would make it again!
LASAGNA SOUP
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- salt and pepper to taste
- 1 yellow onion, chopped
- 1 T. olive oil
- 3 cloves garlic, minced
- 2 T. tomato paste
- 24 oz. tomato passata or marinara
- 1/4t. red pepper flakes
- 2 t. dried parsley
- 2 t. Italian seasoning (or combination of oregano and basil), more or less to taste
- 7 cups low sodium chicken broth
- 9 lasagna noodles, broken into pieces (note I used no-boil and added them dry)
- 2 cups fresh spinach leaves, chopped (optional)
- 10 oz. ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
Bring to boil then add lasagna noodles (broken into 4ths) to pot
and reduce heat to medium-low and cook, stirring occasionally, until noodles
are tender. Add spinach, if using.
In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
Ladle the hot soup into bowls, and a scoop of the cheese mixture on top.
NOTE: I did take one thing from the vegan recipe that I wanted to try, in that recipe it calls for red lentils to add more protein - I wasn't sure how it would taste so I made some in a small saucepan on the side and then added them into the finished soup. I couldn't taste or see them so not sure it made much of a difference in the recipe as written above.
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neither of our photos does this soup justice, the cheese melts into the
hot soup and makes it creamy deliciousness |
recipe found here at taste better from scratch
The vegan lasagna soup recipe Lisa shared that was my inspiration can be found here at veganricha.com
