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!
Another recipe for you today from the 89th birthday party. This one is a good breakfast or brunch or appetizer option, and I am sure you could add other toppings to these moist little crustless quiches. The ricotta cheese is what makes this recipe different, and I like the change in texture that it gives. These are also nice because they are easy to make ahead and reheat for serving.
Spinach and Cheese Tartlets
(cut from the Dierbergs grocery store recipe magazine) Crustless quiche with sophisticated flavor... simple, yet elegant!
Coat mini muffin cups with no-stick cooking spray; set aside.
In medium bowl, combine ricotta cheese and eggs; stir to combine. Add spinach, cheddar cheese, Bisquick, sour cream, melted butter, and spices. Stir to combine.
Using small cookie scoop, divide spinach mixture evenly among prepared muffin cups.
Bake at 375 for 16-18 minutes or until golden brown. Cool in pans for 5 to 10 minutes. Loosen edges of tartlets from pan and carefully remove; cook completely on wire rack. Store in refrigerator. Warm in 350 degree oven for 7 to 10 minutes before serving.
Cooked tartlets may be wrapped tightly and frozen for up to 1 month. Thaw overnight in refrigerator.