Lasagna Soup
K and I both love lasagna, but we don’t love how time consuming it is to make it. I ran across this recipe for lasagna soup, and decided to try it. It is seriously amazing. This is now our go to, rather than lasagna, because it’s so fast, and we absolutely love soup! It’s a go to, and one we try to keep all ingredients on hand for, and makes for a great quick meal. We like to serve ours with garlic bread and salad.
Ingredients
1 lb. turkey burger
1 onion, diced
4-5 garlic cloves, minced
1/4 – 1/2 tsp. red pepper flakes
1 (24 oz.) jar Prego Traditional Italian Sauce
8 – 10 cups low sodium chicken broth, divided
1 (14 oz.) can crushed tomatoes
2 Tbsp. tomato paste
2 tsp. balsamic vinegar
1 1/2 tsp. granulated sugar
1 Tbsp. dried basil
1 tsp. dried parsley
1 tsp. dried oregano
1 whole bay leaf
1 tsp. salt
1/2 tsp. pepper
10 uncooked lasagna noodles, broken into approx. 1 inch pieces
Cheese garnish
shredded mozzarella cheese, to taste
freshly finely grated Parmesan cheese, to taste
ricotta cheese, to taste
Instructions
1
Heat large pot over medium high heat. Add turkey burger and onion and cook, stirring occasionally until meat is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
2
Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
3
Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
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