Lasagna Cheese Soup

This is one I made for the swap I am in this month. It is so quick and easy and tastes wonderful, it is probably a little thick to be called a soup, more like a variation on traditional lasagna with a little more juice. I made as is except for adding 3 cloves of fresh garlic and a little more Parmesan cheese and I used fresh lasagna sheets to cut even more off the cooking time. We all thoroughly enjoyed this and it will become a regular in our house especially as a great throw together after work meal, it reheats and well and I thought it tasted even better the second day. If you want to see other photos or read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 1/2lbs Ground beef
1 Onion, chopped
2 (14 ounce) Chicken broth
2 (14 ounce) Diced tomatoes
1 (15 ounce) Tomato sauce
2 Teaspoons Italian seasoning
1 Teaspoon Worcestershire sauce (I added 1 Tablespoon)
1/2 Teaspoon garlic powder (I added 3 fresh and cooked them with the onion)
1 Teaspoon brown sugar
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/4 Cup grated Parmesan cheese (I added extra)
1 1/2 Cups lasagna noodles, broken (I used fresh sheets to cut back on cooking time.)
1 (4 ounce) Italian seasoned croutons (optional)
2 1/2 Cups mozzarella cheese, shredded

Method

1. In large 5 quart saucepan, brown ground beef and onion. Drain.

2. Stir in chicken broth, diced tomatoes, tomato sauce, Italian seasoning, worcestershire sauce, garlic powder, brown sugar, salt and black pepper. Bring to a boil and turn back to simmer on low heat for 30 minutes.

3. Add broken lasagna noodles and simmer until noodles are tender. Stir in Parmesan cheese.

4. Ladle soup into bowls and top with croutons. Sprinkle with Mozarella cheese and serve immediately.

Serves 6

All photos taken by me unless otherwise stated.