Monday, December 26, 2011

Lasagna Soup

I wanted to use up a jar of spaghetti sauce but was having a hard time coming up with something new. No on spaghetti, not interested in Crockpot Lasagna, and nothing from my cookbook binder sounded that great.

So after I found this recipe, I added it to the menu plan. When I was stirring this up, I threw in some cooked leftover green beans, cut into small pieces, and I think other veggies would be good in here as well.

After it sat in the frig for a day, the noodles absorbed most of the liquid, and my husband called it "Lasagna Ziti"...but he still happily ate it for lunch the next day!

Lasagna Soup
recipe adapted from $5 Dollar Dinners

1 onion finely diced
1 teaspoon olive oil
2 cloves garlic finely minced
Choice of meat: ground beef, Italian sausage, or meatballs (I used 1/2 pound Italian Sausage)
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 cups jarred spaghetti sauce
4 cups chicken (or vegetable or beef) stock (I used homemade chicken stock)
2 bay leaves
8 oz pasta (Rotini, Fusilli, Campanelle, or Corkscrew)
Shredded Mozzarella cheese, for topping

In a large Dutch oven, heat oil to medium heat and saute onion until golden. Add garlic and warm through about 1 minute before adding your choice of meat. Brown the meat, drain any extra fat. Add oregano, basil, red pepper flakes, spaghetti sauce, chicken stock and bay leaves. Simmer for about 15-20 minutes. Add pasta and increase heat to bring to a boil and cook for recommended time on pasta box for “al dente”. Discard bay leaves and adjust seasonings by adding salt & pepper. Serve with a sprinkling of shredded Mozzarella cheese.

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