One Pot Lasagna Soup

This tomato based soup with a "rebellious twist" gives you all of the flavors of lasagna without the hours of baking. One Pot Lasagna Soup is comfort food for the soul.

We're all about comfort food this time of year. A pan of homemade lasagne, a plate of hearty beef stroganoff, or a pot of creamy tomato soup just tastes more satisfying on a cold winter day. When our friends at Rebellious asked us to create a non-traditional pairing that would complement their uniquely full-bodied Rebellious Red Blend, we knew that Lasagne Soup would deliver.

One Pot Lasagne Soup has all of the rich flavors of a dish that takes hours make, without all of the fuss. It starts with the best quality ingredients, which when combined and allowed to stew on the stove create the most amazing taste and aromas. Just like Nana's kitchen. It's no ordinary tomato soup, which makes it an ideal pairing for this unique blend of red wine. Serve it with a slice of our homemade Hot Pickled Peppered Focaccia dipped in good olive oil.

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• Ingredients
• Instructions
• Variations
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• One Pot Lasagna Soup recipe

Ingredients

• LASAGNE NOODLES: 10 ounces, dry  
• TOMATO SAUCE (or CRUSHED TOMATOES): 32 ounce can
• SALT: ¼ cup
• GROUND BEEF: 8 ounces
• GREEN PEPPER (1): chopped into ¼" pieces
• ONION (1) : chopped into ¼" pieces
• MUSHROOMS: 8 ounces, finely chopped
• PEPPERONI: 4 ounces
• GARLIC: 4 cloves, finely chopped
• CHERRY TOMATOES: 1 pint
• RICOTTA CHEESE: ½ cup
• PARMESAN CHEESE: ½ cup
• ITALIAN PARSLEY: 1 bunch

Instructions

1. Start by boiling 2 quarts of water with ¼ cup salt. Once water is boiling, break up lasagna noodles with your hands into bite size pieces and place in water. Boil for 8-10 minutes (or until tender).
2. Drain pasta and allow to cool at room temperature.
3. Using the same pot, add the ground beef, along with the onion and pepper (chopped into ¼ inch pieces).
4. Dice pepperoni and add to the beef mixture. 
5. Once the beef has browned, add chopped garlic cloves and cherry tomatoes and cook over medium heat for 5 minutes.
6. Chop mushrooms very fine and add to pot and continue to ccok until tomatoes have broken down.
7. Add tomato sauce. Reduce to simmer and cook covered for 15 minutes.
8. If soup has thickened, up add ½ cup water and stir in cooked lasagna noodles. 
9. Continue to simmer, adding water if needed to the desired consistency.
10. Stir in Parmesan cheese and serve.
11. Add chopped Parsley and salt and pepper to taste.
12. Top with a dollop of ricotta cheese and enjoy.

Variations

1. MAKE IT SPICY: substitute ground beef with Italian Sausage and sprinkle with Red Pepper Flakes.
2. GO LEAN: Use ground turkey instead of ground beef and go easy on this cheese for a healthier version that tastes just as good.
3. Don't be tempted to use oven ready lasagna noodles. They just don't taste as good, and you'll have plenty of time to cook the broken lasagna noodles.
4. Store in an airtight container in the refrigerator for up to one week.

This post is sponsored by our friends at Rebellious. All opinions are our own.

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