When a clock is hungry, it goes back four seconds.
You’ll want seconds of this hearty, warming Lasagna Soup. It has all of the flavors of a plate of lasagna in soup form. The addition of corn as an ingredient is puzzling to me, but I was cool with that.
The original recipe just had some Parmesan sprinkled on top of the finished soup. I upped the lasagna-ness by mixing ricotta, mozzarella and Parmesan together and adding a spoonful to each serving. So good as it melts in. Yum.
You might also like this Lasagna Soup recipe that I shared last year. It’s similar except it uses sausage and broken up lasagna noodles…and no corn.
1 pound lean ground beef
1 green bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
28 ounces diced tomatoes, undrained
30 ounces reduced-sodium beef broth
8 ounces tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked rotini pasta
1/2 cup shredded Parmesan cheese
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1. In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic and cook 1 minute longer. Drain.
2. Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil.
3. Stir in pasta. Return to a boil. Reduce heat and simmer, covered, 10-12 minutes or until pasta is tender.
4. Mix together the cheeses in a small bowl.
5. Spoon soup into bowls and add a dollop of cheese mixture to each.
Recipe slightly adapted from TasteOfHome.com
‘Sunkeeper’ is brand new from Chicago-based band Santah. It’s a welcome slice of warm pop on a cold winter’s day.
Check out Santah on the band’s Website, where you can learn of upcoming shows in the US midwest and link to buy their music.