Saturday, November 8, 2014

Lasagna Soup

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. 

Shameless Plug - Need anything Pampered Chef related? I'm hosing a show on November 22. You can order on and have it delivered to my house or your house. You can go here and type in my name and then place your order. No pressure people. None. :-) 

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.

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