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Despite the fact that it’s 60 degrees here today, it really is winter and winter food means all things hearty and warm. I’m a big fan of lasagna, but I’ve never been big on assembling it. All the components take a while to make and it’s messy to layer and then if we don’t finish it right away, it tends to get soggy in the fridge.

Enter: Lasagna Soup. I’m pretty sure this is one of my earliest pins, and also one of my favorites. It has all the things I love about lasagna, but half the work.

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Tomatoes, meat, noodles, spice, cheese. And then some more cheese. Nom.

Lasagna Soup – Adapted from A Farmgirl’s Dabbles

Check out the link for the full recipe, but here are the changes I made:

- I don’t like too much onion flavor, so I used just half of a large yellow onion, not 3 cups. I found it to be plenty.

- Omitted the bay leaves because I never have them on hand.

- I was out of chicken stock so I used water instead. I have made it both ways and to be honest, I haven’t noticed a huge difference in flavor. If you don’t have stock, water will do!

- In my most recent batch I added a couple of handfuls of fresh spinach and wilted it down before adding the liquid. It’s a great base to sneak in some extra veggies.

This soup is a winner in our house and is really customizable to your taste. If you would put it in a standard lasagna, put it in your soup! I happen to like the spicy sausage in it, but a ground beef/chicken/pork would work just as well.

 

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Mmmm, look at the goodness right there. Serve with crusty bread because, why not?!

Happy eating, friends!

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