I thought I had blogged this, but can't find it.
I made this very delicious soup last February. And I aim to make a soup every Sunday because well, I have time on Sundays, and it gives us leftovers for lunch for a few days. And soup is delicious.
So here's the recipe for Lasagna Soup. It's a Paul Dean recipe. I left out the extra stick of butter. She makes it in a Dutch Oven. I do it in a stock pot and plan to do it in my new RockCrok once I get one.
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Anyway, the soup. It's tasty! I'll update with a picture shortly.
- 1 lb ground chuck
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced, plus 2 cloves smashed
- 1 teaspoon thyme
- 1 tablespoon brown sugar, firmly packed
- 1 (32 oz) box chicken broth
- 2 (14.5 oz) can petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 2 cups lasagna noodles, broken
- 1 (5 oz) package grated Parmesan cheese
- 2 cups mozzarella cheese, shredded
- 1 thin French baguette
- 1/2 cup extra-virgin olive oil
In a large Dutch oven, combine ground chuck, onion, bell pepper and 3 cloves minced garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
For the garlic crostini:
Preheat oven to 350°.
Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with 2 smashed garlic cloves.