Monday, June 27, 2011

Thursday: Lasagna Soup

Pin It Now! Okay, so it's not exactly lasagna soup, but it does taste like lasagna!  Found this recipe by Paula Dean...before even looking at the ingredients I assumed it was going to be loaded with fat.  I mean, it's Paula!  But, I was pleasantly surprised..not a lick of butter!
My mom is in town and we loved the idea of making this, but I didn't have any oven proof bowls.  So, we headed out to Home Goods and found some for a decent price.  (yes, I know, who goes out to buy bowls just to cook a recipe?  Me.)  

It's a very simple dish to make and doesn't take much time.  Another great Italian meal for this week's menu.  I'm in heaven!  Thanks Paula!


  • 1 pound ground chuck
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 Tbs fresh basil, chopped
  • 1 tablespoon firmly packed brown sugar
  • 1 (32-ounce) box chicken broth
  • 2 (14.5-ounce) can petite diced tomatoes (I used a 28oz can of San Marzano's)
  • 1 (15-ounce) can tomato sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups broken lasagna noodles
  • 1 (5-ounce) package grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Garlic Crostini, recipe follows

Garlic Crostini:

  • 1 thin French baguette
  • 1/2 cup extra-virgin olive oil
  • 2 cloves smashed garlic
  • Salt and freshly ground black pepper

*Two notes:  one, I think next time I would up the broth a bit...the noodles sucked up quite a bit and it was more stew-like (but if you like that..go for it!)  and Two, when adding the noodles, do them a few at a time so they don't all stick they did for me)  


In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

For the garlic crostini:

Preheat oven to 350 degrees F.
Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.


homemade pancakes said...

Those are yours alright! . We at least need to get these people stealing images to start blogging! They probably just did a image search and grabbed them. They look good though!
homemade pancakes

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