Lasagna Soup – All the flavors of traditional Lasagna in a bowl!
I’ve been posting lots of cookie recipes lately, so I though it was time for something savory. And what better way to this than with this lasagna in a bowl. If you’ve never had lasagna soup, this is something you must try. It is literally like eating lasagna, except it’s a lot easier to make. It’s really good. My husband was mumbling and grumbling as usual as I was making it, then when he tried it he got all quiet and finally admitted that it was a great idea and he loved it.
I don’t make lasagna often, mostly because it makes so much, and there’s only two of us and we always end up throwing some of it away. However, soup doesn’t last so long, especially this soup.
Lasagna in a bowl, brilliant idea.
- 2 tsp olive oil
- 1 lb ground pork
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 tsp dried oregano
- ½ tsp crushed red pepper flakes
- 3 tbsp tomato paste
- 1 14 oz can diced tomatoes
- 2 bay leaves
- 6 to 8 cups water
- 8 oz mafalda pasta
- 1 tbsp dried basil, or ¼ cup fresh basil, chopped
- salt and pepper to taste
- mozzarella and Parmesan cheese for sprinkling on top of soup
- Browning the ground pork in the olive oil. Add some salt and pepper over the meat, season as you go. Next add the chopped onions and continue cooking until the onion is translucent and soft, for about 5 minutes.
- Next add the garlic, oregano and red pepper flakes.
- Cook for another couple minutes, then add the tomato paste and cook until the tomato paste turns brownish in color.
- Add the can of diced tomatoes and the bay leaves.
- Bring to a boil and then reduce the heat and continue cooking for another 30 minutes. After 30 minutes, add the mafalda pasta, you can really use any pasta you like.
- Stir in the basil and additional salt and pepper if needed.
- To serve this scoop a couple ladles in a bowl and sprinkle with mozzarella and Parmesan cheese.