Soup is soup, and lasagna is lasagna, and never the twain shall meet, wrote Rudyard Kipling, shortly before deciding to use “east” and “west” instead. Anyway, Nancy Conley, who submitted this recipe for Tastes Like Lasagna Soup, would disagree with him, and so would Paula Deen, who first created it.
Tastes Like Lasagna Soup
- 1 pound ground chuck, see cook’s note
- 1 onion, chopped
- 1 green pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 tablespoon brown sugar
- 1 quart (32 ounces) chicken broth
- 2 (14.5-ounce) cans petite diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 2 cups lasagna noodles, broken
- 5 ounces grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Cook’s note: ( Ms. Conley uses ¼ pound ground sirloin and ¼ pound Italian sausage, “because we like less meat and lasagna needs sausage”)
In soup pot over medium-high heat, combine meat, onion, and green pepper. Cook, stirring, 8-10 minutes. Drain, if needed. Stir in garlic, thyme, sugar, broth, tomatoes, sauce, Italian seasoning, and salt. Bring to a boil, reduce heat, and simmer 20 minutes.
Add noodles and simmer until tender Stir in Parmesan. Remove from heat. Ladle soup in oven proof bowls and sprinkle with mozzarella cheese. Broil 3-4 minutes until cheese is browned. Serve with garlic bread.
— Nancy Conley
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