Easy Lasagna Soup Recipe • Salt & Lavender

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First, saute the ground beef, onions, and garlic in a Dutch oven or heavy soup pot. Drain any excess fat. Stir in tomatoes, sauce, tomato paste, broth, Italian seasoning, salt, pepper, and pasta noodles. Add bowtie pasta, or your pasta of choice, increase heat, and bring the soup to a boil.

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Set out the canned goods so you are ready to dump and go in the morning. In the morning: Dump the container of browned meat, veggies, and spices into a crockpot. Add in the rest of the ingredients, holding out the lasagna noodles, heavy cream and the mozzarella cheese, stir to combine. Cook on low for 6-8 hours.

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Make the soup. Add marinara sauce, diced tomatoes, chicken broth, beef broth, balsamic vinegar, basil, parsley, oregano, salt, pepper, thyme, sugar, red pepper flakes, and bay leaf. Increase heat to MED HIGH and bring to a boil, then reduce heat to LOW and simmer for about 20 minutes (uncovered), stirring occasionally.

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Add the meat mixture along with the remaining ingredients except the noodles and cream to the slow cooker bowl. Cook on high for 3-1/2 hours or low for 7-1/2 hours. Stir in the noodles and cook on high for about 20 more minutes or until the pasta is tender. Stir in the cream, and then garnish the crock pot lasagna soup and serve.

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Preparation. Melt butter in a large saucepan over medium heat. Sprinkle in flour once butter has melted, whisking to create roux. Let roux cook, while stirring continuously, for 2-3 minutes, or until golden, then continue to whisk and pour in milk and heavy cream. Cook for another 5-10 minutes, or until mixture thickens.

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Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Place ground beef mixture into a 6-qt slow cooker . Stir in crushed tomatoes, diced tomatoes, beef stock, Italian seasoning and basil; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.

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Return the soup to a simmer. Break 8 ounces lasagna noodles into bite-sized pieces and add to the soup. Simmer, stirring occasionally, until al dente, 10 to 14 minutes, or according to package instructions. Meanwhile, use 2 forks to shred the chicken into bite-sized pieces. Return the chicken to the pot.

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Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.

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Add tortellini instead of regular noodles for extra cheesy deliciousness. Add in 5 oz. of chopped baby spinach or kale for extra nutrients. Simply add it to the soup in the last 1-2 minutes of cooking. This recipe uses heavy cream instead of ricotta to make it creamy.

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Place an 8-quart nonstick pot on the stove and set to medium-high heat. Add the oil and let it heat up. Once shimmering, add the meat and sauté for 3-5 minutes until browned and crumbled. Do not drain the pot of the meat's juices - it adds loads of flavor to the soup! Add the tomato paste, Italian seasoning, dried oregano, and basil leaves.

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Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat. Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles.

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Instructions. Add olive oil to a large dutch oven or pot on medium high heat. Add the ground beef and onion to the dutch oven and season with 1 teaspoon of House Seasoning Blend. Cook the beef and onions until beef is no longer pink. While the beef is browning, break the lasagna noodles into 1 inch pieces.

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Transfer the beef, onion, and garlic mixture into the bowl of a slow cooker. Stir the tomato sauce, diced canned tomatoes, and chicken broth. Add salt to taste. Cover with a lid and cook on High for 4 hours or on Low for 8 hours. Cook the lasagna noodles in a pot on the stove until tender.

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Here's how easy it is to make: Brown the meat: Heat a large pot or deep pan to medium-high heat. Add the ground beef, onion, garlic, and spices. Sauté for 4-5 minutes or until beef is browned and cooked through. Add marinara and noodles: Add the marinara sauce and sauté for another 2-3 minutes.

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Step 5: Cover the pot and reduce the heat to medium low. Cook for about 10 minutes or until the lasagna noodles reach desired tenderness. Stir occasionally. Step 6: Once the noodles are cooked, remove the lid and stir in the half and half. Serve with shredded mozzarella cheese, ricotta, and cheesy toast.

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Lasagna soup, a hearty and comforting dish, is a delightful blend of flavors and textures. Often compared to traditional lasagna, it offers a convenient and delicious twist on the classic Italian dish. One common question that arises among home cooks is whether lasagna soup requires heavy cream.This blog post delves into the intricacies of lasagna soup, exploring the role of heavy cream and.