A rich lasagna soup with tart tomatoes, prepared marinara, creamy cheese, and broken lasagna noodles. The ultimate Fall comfort food!
Lasagna soup! It is a dream in a bowl. Seriously. I love it. You guys, I love lasanga, but my sister in law makes the world’s best lasagna. I am not sure how she does it. But the fact is, mine never quite compares, and so I am never as happy with it as I should be. But this soup…it not only meets all expectations, it exceeds them. I am remixing lasagna, and turning it upside down, on it’s nose, and putting it in a bowl. Throw out that fork, and grab a spoon, you are going to want to dig in! With gusto.
And did I mention how stinking easy it is to make? No laborious process, and you keep all the flavor. And want to know my secret? It is premade marinara…Ragu to be precise. I use the Old World Style traditional. It is thick, it has all those simmered flavors that you can only get with time, and offers convenience in a bottle!
You guys, Ragu comes from a rich heritage, Aussanta Cantisano immigrated in 1914, and brought her family recipe. Planted a garden, and created her sauce. During the Great Depression she started selling it from her porch to neighbors, and this lead to Ragu’s future. This sauce is slowly simmered to add layers of flavor, and has no artificial flavors, no high fructose corn syrup, and no artificial colors. It is farm grown, and remains affordable. And it is the perfect addition to this soup!
I combined it with all the traditional lasagna ingredients: ricotta, Italian sausage, parsley, garlic, and lasagna noodles! I threw in some chicken stock to get a soup consistency, some cottage cheese for texture, and ground beef and onion! Umm, is your mouth watering yet? It should be.
So let’s get to the recipe, right?
How delicious is this? And under 30 minutes? How can you go wrong?
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