Lasagna soup is a crowd pleaser! The delicious flavors of lasagna are all here, without the hard work and long baking time. It also makes good leftovers, and as the noodles soak up the broth the mixture gets more and more like the texture of actual lasagna. I often serve it for staff lunch.
This easy and satisfying soup might even be better than regular lasagna. It is certainly something I look forward to eating!
Heat 1 Tbsp. olive oil in soup pot over medium high heat. Add beef or sausage and diced onions. Season with salt and pepper to taste. Cook, stirring occasionally until browned. At the end of the cooking time, stir in minced garlic to saute.
When the meat is well browned, add chicken broth, diced tomatoes, crushed tomatoes, and herbs. Bring to a simmer, cover, and cook at medium-low for 20 minutes.
While soup simmers, mix mozzarella cheese, Parmesan cheese, ricotta cheese, and parsley together in a mixing bowl. Set aside until serving time.
When serving time is about 15-20 minutes away, put lasagna noodle pieces into the pot. Cook until noodles are tender, adding additional broth or water if needed. Adjust seasonings as desired.
To serve, ladle soup into bowls. Top each bowl with a spoonful of the cheese mixture. Stir the cheese into the soup as you eat it to make everything melt together. Yum!
This is the classic All-American Beef Chili recipe from my favorite cookbook, unfortunately no longer in print. (America’s Test Kitchen Family Cookbook). It is an October Staff Lunch staple, and there is nearly always a bag in the freezer in case Than gets a sudden chili-for-dinner craving.
Heat the oil in a large soup pot over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and salt. Cook until veggies have softened, about 7 minutes. Stir in the garlic and cook for an additional minute or so.
Add beef to veggies and spices. Increase heat to medium high. Cook, breaking up the beef with a spoon, until no longer pink (around 10 minutes).
Stir in the beans (drained and rinsed), the diced tomatoes (undrained), and the tomato sauce. Add additional salt and chili powder to taste.
Bring to a simmer, cover, and cook for 45 minutes. Remove the lid and continue to simmer until beef is tender, about another 45 minutes. Season again with salt, chili powder, and pepper before serving.
Chili can be cooled, covered, and refrigerated for up to 4 days or frozen for 3 months. Reheat over low heat, adding additional water or tomatoes as needed to adjust the consistency.