Lasagna Soup

"It's Fall, Y'all!"

 My husband always laughs at that little saying.

I recently put one of those little flag stands in our yard and the first thing my husband said to me was, "You aren't gonna be one of those people who announces every season or holiday with a different flag, are you?".  As he rolls his eyeballs at my recent purchase.

"Let it Snow!"

"Spring Showers bring May Flowers!"

I said, "Who me??"

Why yes, yes I have turned into crazy flag lady.

Every season, holiday or even birthday shall be proclaimed by a little flapping flag.

Just to drive my hubby nuts. It's what I live for.

Actually, I think they might be growing on him because he takes special care to mow and weed whack around it. Instead of proclaiming that there was a "mowing accident". 

Anyhow, it is now fall around here and that means cool breezes and warm, comforting soups.

And what is more comforting than a pasta-type soup.

This is a fun little twist on lasagna.

And like many other soups, you can add in whatever flavors you enjoy.

Mushrooms or even ricotta cheese can be added. Make it your own.

But it is seriously delicious. And seriously comforting.

 Ingredients:

1 lb. ground beef

1 small onion, chopped

1 green bell pepper, chopped (optional)

3 cloves garlic, minced

1 tsp. ground thyme 

2 tsp. Italian seasoning

1/2 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 broken lasagna noodles

1/2 cup Parmesan cheese, grated

2 cups Mozzarella cheese, shredded

I love green bell pepper but my hubby doesn't so I leave it out when making it for us.

(brown sugar not shown here)

Directions:

In a large pot, brown and crumble ground beef along with the onion and bell pepper.

Add in garlic during the last couple of minutes of cooking so it doesn't burn.

 

Drain excess grease from the ground beef mixture.

Put ground beef back into the pot.

Stir in thyme, Italian seasoning, salt, brown sugar, chicken broth, diced tomatoes and tomato sauce. Stir well and bring mixture up to a boil.

Reduce heat, cover and gently simmer for about 20 minutes.

 Then add in broken lasagna noodles.

You'll need about 6 whole lasagna noodles to make about 2 cups broken.

 Just break them into bite size chunks.

 There is a type of pasta called Mafalda pasta.

Image from Racconto.com

It's actually shaped like little lasagna noodles.  But I can't find it in my local grocery stores.

But if you can find it near you, then you can use those to substitute.

 Simmer until noodles are tender (about 10 or so minutes).

Then stir in Parmesan cheese.

Ladle soup into bowls.

 Then sprinkle with Mozzarella cheese and serve.

Enjoy!

Printable Recipe Here