Lasagna Soup

This holiday has been a wonderful time for me to experiment with some favorite comfort dishes. One of my family's favorite dishes is lasagna. But I don't make it as often as I'd like because making lasagna can be time consuming. Especially, when you are making most of it (minus the pasta) from scratch. But I came across a twist on this favorite comfort dish that makes it quick to make.

To be honest, I'd been dying for some lasagna for a while but I just didn't have the time to make it. Then one night I stop by my favorite convenience store to get a bowl of soup and there it was...lasagna soup. Now, at fist I was hesitant. You know when you have a taste for something and you know if it's not spot that craving will not go away? Well, I didn't want that to happen. I didn't want something that was almost like lasagna but not quite right because then I would still have a hankering for it.

Luckily, the wonderful people at the store suggested I try it before I buy it. Woo hoo. Those words were music to my ears. I tried it and I liked it. Of course, then I had to figure out how to make my own. I knew the toughest part would be getting the broth to taste just right. Eventually, with a little help from the gravy maker (hubby) I figured it out. I hope you like it just as much as we do. It's going to become a main staple in our house especially, during the fall and winter.

Lasagna Soup
Makes 8 - 10 servings

Ingredients
1/4 pound of sausage
1/2 pound of ground beef (gently seasoned with salt & pepper)
1/2 red pepper
1/2 green pepper
1/2 medium onion
1/2 tablespoon of garlic
1/8 cup of Italian seasoning
(fresh thyme, oregano, basil & parsley)
2 tablespoons of tomato paste
15 oz can of crushed tomatoes
4 cups of beef broth (or chicken)
1 bay leaf
1 tablespoon of olive oil
salt and pepper to taste
1/2 box of lasagna noodles
Optional: ricotta or sour cream
                  parmesan or mozzarella cheese
                  parsley for garnish

Tools: Dutch oven or metal stock pot and a wooden spoon

Directions:
 Finely chop peppers and onion.

In a dutch oven or heavy metal pot, heat 1 tablespoon of olive oil on medium- high heat.

Add onion and peppers.

Cook until onion is slightly translucent and soft ( about 4 minutes).

Add ground beef and sausage.

Allow meat to slightly brown then begin breaking it up with a wooden spoon.

Add garlic and italian seasoning, continue to mix all ingredients together.

Add tomato paste and stir for an additional 3 to 4 minutes.

Add beef broth and crushed tomatoes.

Cover pot and allow the mixture to come to a simmer (just a couple of bubbles rising to the surface. If your soup is boiling reduce the heat.)

Allow soup to cook for an additional 30 minutes. Remove the cover for the last 10 minutes of cooking.

While the soup is cooking, in a separate large pot bring salted water to a boil.

Add lasagna noodles and cook as directed in the label.

Once cooked, drain and drizzle with olive oil.

The final step is putting it all together.

I cut up my noodles and put it in the bowl first. Then pour the soup over and add a little parmesan cheese, dollop of sour cream and sprinkle of parsley. Yum.

It's a quick and easy dish that really hits the spot. Hope it becomes one of your fav comforts.