I have discovered a new-to-me blog and I’m in love. Have y’all seen The Country Cook? You should! I found this lasagna soup recipe there and I can’t stop eating it. The truth is, I’m not normally a big fan of soup. I like chili (does that count?) and I like my sister’s homemade chicken noodle soup, but I don’t have a long list of ones that I love. This one, however, I love.
The Yankee is not a fan of onions or green peppers, and I wanted to freeze a good bit of this so I altered her recipe a bit; be sure to check out her original as well!
- 1 lb. ground beef, browned and crumbled, grease drained
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. Italian seasoning or oregano
- 1 tsp. salt
- 1 tbsp. packed brown sugar
- 1 (32 oz.) box chicken broth
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups bow tie pasta
- 1/2 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- Combine ground beef through tomato sauce in a slow cooker or pot; simmer for at least an hour or so to let the flavors mingle, then stir in the Parmesan cheese
- If you’re serving it all at once, add in pasta and simmer till noodles are cooked, about 10 minutes; serve with Mozzarella cheese sprinkled over top; otherwise see notes below
I made mine in the slow cooker, and converted it to be an easy freezer meal. Since pasta can be tricky to freeze and reheat without them getting mushy, I didn’t add the noodles into the big pot. I froze two cup portions of the soup in Mason jars, then when I’m ready to eat I can put the contents of the jar and a handful of uncooked pasta in a small pot and cook till the noodles are done and the soup is hot. Practically instant soup!