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LASAGNA SOUP Recipe

   
 

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     LASAGNA SOUP

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   10 minutes

Ingredients
SOUP cooking spray
2 lbs hamburger or turkey
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low sodium fat free chicken broth
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
 
fresh cracked black pepper
6 oz broken lasagna noodles
TOPPING 6 T park skim shredded mozzarella cheese
1/2 cup park skim ricotta cheese
3 T grated parmesan cheese
2 T chopped fresh parsley
1/4 c fresh basil chiffonade

Instructions
STOVE TOP Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the hamburger; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. 2.Add the chopped onion and crushed garlic and cook 2 to 3 minutes. 3.Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil, cover , reduce heat and simmer about 30 minutes. 4.In a medium bowl combine the ricotta, parmesan, and 2 T parsley and mix. 5.Add the broken pasta and cook uncovered according to package directions. 6.divide between 6 bowls and top each with 2 T ricotta cheese mixture, mozzarella, fresh pepper and fresh basil.
SLOW COOKER 1.Heat a large nonstick skillet over medium high heat, spray with oil and add the hamburger, cook until browned, breaking it up as it cooks about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft about 3 to 4 minutes. 2.Transfer to slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and black pepper. Cover and set to low 8 hrs or high 4 hrs. 3.Meanwhile, in a medium bowl combine the ricotta, parmesan and 2 T of parsley and mix well. Set aside until soup is ready. 4.About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 T ricotta mixture,mozzarella, pepper and fresh basil.
INSTANT POT 1.Press saute on the Instant Pot and spray with oil. Add the hamburger and cook until browned, breaking it up as it cooks 4 to 5 minutes. 2.Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press CANCEL to shut off. 3.Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and cook HIGH pressure 15 min. 4.In a medium bowl combine the ricotta, parmesan, and 2T parsley and mix. Set aside. 5.Use the NATURAL or the QUICK RELEASE method, then open the pot. Add the broken pasta, cover and cook HIGH PRESSURE 3 minutes. Use the QUICK RELEASE method to open the pot. 6.Divide between 6 bowls and top each with 2 T ricotta cheese mixture, mozzarella, fresh pepper and basil on top.


Originally Submitted
8/28/2019





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