Welcome to installment #2 of the soup journey! (And yes, I know that I’m posting recipes 1-3 at the same time – we started eating soup 3 weeks ago!)
If you love lasagna, but have difficulty trying to get the noodles boiled and hate the fuss of doing the layers of sauce, cheese, and pasta, then this soup is for you! Guy describes this as deconstructed lasagna, and that is a very good descriptor! Enjoy!
Lasagna Cheese Soup
1 1/2 lb ground beef
1 onion, chopped
14 oz can chicken broth
14 oz can diced tomatoes
15 oz tomato sauce
2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmesan cheese, grated
1 1/2 cup lasagna noodles, broken
4 oz Italian seasoned croutons (optional)
2 1/2 cup mozzarella cheese, shredded
1. In large 5 quart saucepan, brown ground beef and onion. Drain.
2. Stir in chicken broth, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, garlic powder, brown sugar, salt and black pepper. Bring to a boil and turn back to simmer on low heat for 30 minutes.
3. Add broken lasagna noodles and simmer until noodles are tender, approximately 20 minutes more. Stir in Parmesan cheese.
4. Ladle soup into bowls and top with croutons. Sprinkle with mozzarella cheese and serve immediately.
No changes needed to this one! Guy loved it, and that’s all the feedback I need! Enjoy!