Lasagna Soup


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I’ve not met many people who didn’t like lasagna. There are so many different kinds. From vegetarian and pasta-free, to full on MEAT MEAT MEAT. But… it can be a bit of a pain to make. I mean, it’s not terrible, but it’s not exactly quick. And sometimes, I just can’t be bothered, but I still want the flavors. Enter soup, stage right. I like soups, and I like taking flavors of things are Not Soup, and making them Soup. Like the Taco Soup, same idea. And just like actual lasagna, there’s a lot of wiggle room with the actual spices and make up of the soup.

Cost $2.70/serving

Diced Tomatoes – $2.50
Broth – $2
Turkey Sausage – $5
Beef – $3.25
Onion – $0.30
Cottage Cheese – $5
Pasta Sauce – $1.80
Pasta Noodles – $1.50

To save on cost, can diced tomatoes and pasta sauce in the summer and use that!

(I do not typically include spices or oil in my costs as they are things I keep stocked in the house at all times. I try and round up to compensate.)
Lasagna Soup
Print Recipe
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Lasagna Soup
Print Recipe
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Brown the beef, sausage and onion in the bottom of a large pot. Add in the dried spices about half way through cooking. (giving dried spices a quick saute wakes them up and released the flavors)
  2. Add the pasta sauce, diced tomato and broth and bring to a boil.
  3. Once boiling, reduce heat slightly and add the noodles and any fresh herbs. Simmer for 10 minutes.
  4. Finish by adding the cottage cheese and balsamic (if using).
  5. Serve as is, or for even more lasagna flavor, grate some mozza overtop.
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