Lasagna Soup Ingredients
2 tsp. olive oil
1 tsp. minced garlic
2 tsp. dried oregano
2 huge tomatoes, diced (got them from my garden…if yours aren’t huge, adjust number accordingly)
1 large onion, chopped up small
Saute all of the above (I do it in the same pot I am making the soup in), then add:
1 1/2 lb browned ground beef, drained
20 slices of pepperoni, cut in quarters
1 small can of tomato sauce
2 bay leaves (don’t eat those…just seasoning)
7 cups chicken broth
1/2 tsp. salt
1/2 tsp. pepper
handful shredded mozzarella cheese (about a cup)
1/4 cup grated parmesan cheese
2 tsp. dried basil
How to Make Lasagna Soup
Before you start making the soup, brown and then drain your ground beef.
Once your ground beef is browned and drained well, return it to the pot and add the remaining ingredients, except for the pasta. If you put the pasta in too soon it will be too mushy (that’s a word, right?).
Next, you should simmer on medium-low for a couple of hours.
Season to taste with a little garlic salt.
While the soup is simmering, grate some fresh parmesan cheese, which you will use as a garnish.
*About 10-15 minutes before we were ready to eat I added broken up lasagna noodles (probably about 4 or 5 lasagna noodles worth). Remove the bay leaves and garnish with a touch of shredded mozzarella cheese.
Your lasagna soup is ready to serve. And it is amazing!!!!