Ally's Sweet & Savory Eats Lasagna Soup

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Instructions. Brown and drain ground beef in stock pot, and return to pot. Add tomatoes, pasta sauce, broth, water, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in cooked pasta and simmer an additional 5 minutes. Serve with crusty bread and mozzarella cheese.

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Turn down the heat to medium low and let those noodles cook for about 10-12 minutes depending on your stove. Make sure the noodles are tender and season with more salt and pepper as needed. Stir in the heavy cream and mix until creamy. Then take the pot off the heat and let cool for a bit.

Lasagna Soup

INGREDIENTS: 15 ounces of your favorite pasta sauce (I love Prego Traditional) First, brown your ground beef and drain. (I usually cook my ground beef ahead of time in bulk, in the crockpot, so I just thaw it, and add it to the sauce). Then add the key ingredient, canned diced tomatoes which are in garlic and olive oil, then the pasta sauce (my.

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Step 1. Season the beef with salt and pepper. Cook the beef and onion in a 6-quart saucepot over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Step 2. Stir in the broth, sauce and pasta and heat to a boil. Reduce the heat to medium.

Ally's Sweet & Savory Eats Lasagna Soup

In a large 6 quart pot over medium heat, add some olive oil and the one pound of ground beef. Brown the ground beef in the pan for 3-4 minutes. Remove any additional grease with a paper towel if needed. Add in the onion and garlic and continue to cook and stir for 1 minute until the onion starts to soften.

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Season the beef with the Italian seasoning, garlic powder and additional seasoning as desired. On your Instant Pot®, select the Saute setting. Add the beef and cook until well browned, stirring often to separate meat. Press Cancel. Step 2. Add the noodles, sauce and water to the Instant Pot®. Lock the lid and close the pressure release valve.

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Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly. Step 4. While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper and mix well; set.

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Instructions. In a large soup pot or Dutch oven cook the ground beef and onion over medium high heat, breaking up the meat with a wooden spoon into small pieces. Cook until the meat is fully browned. Add the minced garlic and red pepper flakes and cook for 30 seconds. Drain off any excess fat.

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Stir the sauce in the saucepan. Step 2. Spoon 2 cups beef mixture into a 13x9x2-inch baking dish. Top with 4 lasagna noodles, half the ricotta cheese mixture and half the mozzarella. Repeat the layers. Top with the remaining 4 lasagna noodles, remaining beef mixture and the remaining Parmesan cheese. Step 3.

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Brown meat. Heat the olive oil in a large pot on stove top over medium-heat. Add in the chopped onion and cook until tender, about 2-3 minutes. Stir in garlic and cook an additional minute. Add sausage (break up with a wooden spoon) and cook until browned. Drain excess grease. Add sauce and spices.

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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. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).

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Bring to a boil, and then turn down to a simmer for 15-20 minutes. While the soup is simmering, bring a large pot of salted water to a boil. Add broken lasagna noodles, and cook according to the package directions. When done cooking, reserve one cup of the pasta water before draining. Stir the cooked lasagna noodles and pasta water into the soup.

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Instructions. In a large saucepan, saute ground beef in olive oil until cooked through. Add onion, carrot, garlic, and spinach and saute for 5 minutes. Add another drizzle of olive oil if necessary. Add marinara sauce, beef broth, tomato sauce, Italian seasoning, and bay leaf.

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Cook & Season the Sausage - In a heavy pot or dutch oven, cook sausage. Add onion and cook it until translucent. Add pressed garlic and dried oregano. Make the Soup Base - Add in the tomato paste and stir until well distributed. Next, pour in the broth and canned tomatoes and simmer 15 minutes.

Lasagna Soup

Saute ground beef in a pan until it starts to brown. Season it with salt and pepper. Stir in the Prego Italian sauce. Add in Italian seasoning if you're using it. In a bowl, combine the ricotta, egg, and 1/2 cup of parmesan. Set it aside. In a casserole dish, assemble the lasagna. Layer the bottom with meat sauce.

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Place a large soup pot with olive oil over medium-high heat. Once the olive oil is heated, add the chopped onion and sauté for 3-4 minutes. Or until translucent. Add the minced garlic and cook for one minute. Add the ground beef, breaking it apart with a wooden spoon as it begins to brown.