This one’s a regular at our house. We’ve seen a couple of versions out there, but this is our take on it. It’s as yummy as full-blown lasagna without being so tedious. If you don’t dilly dally you can have this on the table in half an hour. That’s less time than it takes to make an inferior frozen lasagna. That’s less time than it takes to get the kids in the car, and go to the Wendy’s drive-thru. The kids love it, and since it’s soup it’s very forgiving. All the ingredients are shelf stable or can be frozen so this makes a great weeknight backup plan. Pair it with a crusty bread or some breadsticks and a salad.
Lasagna Soup
- 4 Italian Sausage Links (or 8 oz sausage)
- 1-2 tsp oil (canola, olive, etc)
- 1/2 onion, diced (or 1/2 tsp onion powder)
- 1 bell pepper, chopped (any color, or a mix)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 4 C chicken broth
- 2 (15 oz) cans diced tomatoes
- 1/4 tsp crushed red pepper
- 1 tsp dried basil
- 1 tsp oregano
- Salt, to taste
- pepper, to taste
- 12 oz box of short noodles like rotini or farfalle
- grated Parmesan, optional
- Brown the sausage in a pan with a little bit of oil. Break the sausage into bite sized pieces with the edge of a spatula or your spoon. Once the sausage is browned, add the onion (chopped or powdered), garlic (minced or powdered), and the bell peppers. Sauté for a minute more.
- Add chicken broth stir the mixture scraping the bottom of the pan to clear any bits that were sticking to the pan. Add diced tomatoes and remaining seasonings and bring to a boil.
- Add the noodles and continue to cook until noodles are tender. Serve topped with grated parmesan.
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