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Lasagna Soup

I’m watching from PA my friends and coworkers in Texas without power, with pipes bursting, with grocery stores running out food and I can’t believe what I’m seeing and hearing. I grew up in PA and went to school in Michigan but I never remember so many people having these issues for more than a few hours, let alone a few days. I hope power is restored, everyone is okay and things come out of this for the better.

But thinking of food, I have been craving lasagna recently. For some reason, I don’t like how it’s prepared. It always seems to fall apart on me (even after I let it rest) and I can never seem to get a perfect bite of all the goodness. So I thought, how can I get the lasagna taste but not in lasagna form other than just tossing the noodles with the ingredients? Enter lasagna soup. Essentially it’s the same thought of just combining all of the ingredients, but isn’t as hearty because it is thinned out with broth. After making this recipe and eating the leftovers happily for a few days after, I don’t think I’ll be ordering (or making) lasagna any longer. This came together perfectly and I can’t wait to have a dinner party to serve it! Follow the recipe below and I hope you like it as much as I did!

Ingredients:

  • Salt, pepper, crushed red pepper flakes, cayenne pepper, smoked paprika

Instructions:

  • Bring a large pot of water to a boil
  • Salt the water, stir gently
  • Add the noodles and cook as the label directs 
  • Drain, drizzle with olive oil and toss

  • Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat
  • Add the onion
  • Cook, stirring often, until softened (about 4 minutes)
  • Cut the bison horizontally and vertically to create small cubes (this will help the bison break up more)
  • Add the bison, garlic and oregano and cook
  • Stir and continue to break up any large hunks of bison with a wooden spoon.
  • Cook until the bison is browned, about 5 minutes
  • Add the tomato paste and stir. Cook until darkened, about 2 minutes
  • Add the chicken broth, tomatoes, 1 cup water and spices (about 1 tsp salt, pepper; 1 tbsp paprika; 1/2 tsp cayenne pepper and 2 shakes of red pepper)

  • Stir to combine
  • Cover and bring to a simmer
  • Uncover and cook until slightly reduced, about 10 minutes
  • Stir in the noodles, basil, parmesan and heavy cream (and more spices of you need)

  • Simmer 2 more minutes

  • Divide the soup among bowls
  • Top with ricotta, parmesan and sliced basil
  • When you have leftovers, you may need to add more broth since the noodles will absorb the liquid

Lasagna Soup

Prep Time 15 mins
Cook Time 25 mins
Course Soup
Servings 4 people

Ingredients
  

  • 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
  • 1 tbsp extra-virgin olive oil, plus more for drizzling  
  • 1/2 onion, diced 
  • 1 pound ground bison (or ground meat of choice)
  • 3 cloves garlic, chopped  2 TBSP 
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 1 15 ounce can crushed or diced tomatoes
  • 1/2 cup chiffonaded fresh basil
  • 1/3 cup grated parmesan cheese (plus more for garnishing, optional)
  • 1/2 cup heavy cream or half-and-half
  • Ricotta cheese, for garnishing
  • Salt, pepper, crushed red pepper flakes, cayenne pepper, smoked paprika

Instructions
 

  • Bring a large pot of water to a boil
  • Salt the water, stir gently
  • Add the noodles and cook as the label directs 
  • Drain, drizzle with olive oil and toss
  • Heat 1 tablespoon olive oil in a large
  • Dutch oven or heavy-bottomed pot over medium-high heat
  • Add the onion
  • Cook, stirring often, until softened (about 4 minutes)
  • Cut the bison horizontally and vertically to create small cubes (this will help the bison break up more)
  • Add the bison, garlic and oregano and cook
  • Stir and continue to break up any large hunks of bison with a wooden spoon
  • Cook until the bison is browned, about 5 minutes
  • Add the tomato paste and stir
  • Cook until darkened, about 2 minutes
  • Add the chicken broth, tomatoes, 1 cup water and spices (about 1 tsp salt, pepper; 1 tbsp paprika; 1/2 tsp cayenne pepper and 2 shakes of red pepper)
  • Stir to combine
  • Cover and bring to a simmer
  • Uncover and cook until slightly reduced, about 10 minutes
  • Stir in the noodles, basil, parmesan and heavy cream (and more spices of you need)
  • Simmer 2 more minutes
  • Divide the soup among bowls
  • Top with ricotta, parmesan and sliced basil
  • When you have leftovers, you may need to add more broth since the noodles will absorb the liquid

Stay hungry…

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