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!

Lasagna Soup

Ingredients

• 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

Instructions

1. 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
2. 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

Notes