Sunday, February 17, 2013

Lasagna Soup


Lasagna was always something that screamed "company is coming" to me as a child. My mom makes what I think is the best lasagna in the world. It's rich, meaty and so tasty. There are times when I think about making it. Then I ponder a few things: do they make a small enough container of cheese to make just one pan of it? How many jars of sauce should I get? If I make the original recipe can I fit the second 9 X 13 pan in the freezer? It's just down right complicated.

So, if I want to have a delicious lasagna like experience this is a much better alternative. It has all the same great flavors and it tastes like something special. If you wanted to do this in the slow cooker, just brown the meat and then add it along with everything else. Cook it on low for about 4 to 6 hours. 


1/2 lb ground beef
1/2 lb Italian Sausage
1/2 onion, diced small
1/2 teaspoon garlic powder
1 teaspoon Italian Seasoning
1 26 oz can of spaghetti sauce
1 15 oz  jar of Alfredo Sauce
15 oz  of milk
2 to 3 cups of shell or macaroni pasta, cooked

Start by browning the sausage and beef together in a large saucepan over medium heat. Once the meat has mostly browned, add in the diced onion and the spices. When the onion has become translucent, add in the sauces and the milk. Taste for seasonings and add salt and pepper or more garlic powder and Italian Seasoning if you feel it needs it. I like to let this simmer together for a while before adding the pasta as it will get too mushy. 

After about fifteen minutes of simmering, add in the pasta. Cook for about five to ten minutes more. If the soup has thickened too much, you can add in some milk or even chicken stock. 

I like to serve this with magic bread and a sprinkle of Parmesan Cheese. Enjoy!

1 comment:

  1. I wish I had a bowl of that soup right now! I looks so rich and thick. When I make it, I am going to use the slow cooker. I never have enough slow cooker recipes!