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Wegmans Lasagna Soup Recipe

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QUILTING WITH AREA 3 Lasagna Soup Recipe by Cooking Classy
QUILTING WITH AREA 3 Lasagna Soup Recipe by Cooking Classy from kc1930.blogspot.com

Lasagna is a classic dish that everyone loves, but what if you could have all the flavors of lasagna in a soup? That's exactly what Wegmans Lasagna Soup recipe offers – a hearty and comforting soup that's perfect for a cozy night in. This soup recipe is easy to make and full of flavor.

Description

Wegmans Lasagna Soup recipe is a rich and delicious soup that combines all the flavors of classic lasagna in a comforting bowl of soup. It's made with ground beef, tomatoes, onions, garlic, and Italian seasonings, and is topped with a mixture of ricotta cheese, parmesan cheese, and mozzarella cheese. This soup is perfect for a cold winter night or any time you're craving the flavors of lasagna in a warm and comforting soup.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 1 lb. ground beef
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 can (28 oz.) crushed tomatoes
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup uncooked elbow macaroni
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Dutch oven or large soup pot
  • Large spoon
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method

  1. Heat a Dutch oven or large soup pot over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
  2. Add the onion and garlic to the pot and cook until the onion is softened, about 5 minutes.
  3. Add the oregano, basil, and thyme to the pot and stir to combine with the meat mixture.
  4. Add the crushed tomatoes, chicken broth, and water to the pot and stir to combine.
  5. Bring the soup to a simmer and let it cook for 20 minutes.
  6. Add the elbow macaroni to the pot and let it cook for 10-12 minutes, or until the pasta is tender.
  7. In a small bowl, mix together the ricotta cheese, parmesan cheese, and half of the shredded mozzarella cheese.
  8. Season the soup with salt and pepper to taste.
  9. To serve, ladle the soup into bowls and top each bowl with a dollop of the cheese mixture and a sprinkle of the remaining mozzarella cheese and chopped parsley.

Notes

This soup can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat it on the stove or in the microwave until heated through.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:

  • Calories: 435
  • Protein: 30g
  • Fat: 23g
  • Carbohydrates: 28g
  • Fiber: 4g

Recipe FAQ

Can I use ground turkey instead of ground beef?

Yes, you can substitute ground turkey for the ground beef if you prefer.

Can I use a different type of pasta?

Yes, you can use any type of pasta you like. Just adjust the cook time as needed.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the ground beef and sauté the onion and garlic in a skillet before adding them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 4-6 hours.

Recipe Tips

  • Make sure to break up the ground beef into small pieces as it cooks so that it cooks evenly.
  • Don't skip the cheese mixture – it adds a delicious creaminess to the soup.
  • If you have leftovers, store the soup and cheese mixture separately to prevent the cheese from melting into the soup and becoming stringy.
  • If you prefer a spicier soup, add some crushed red pepper flakes to the pot when you add the herbs.

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