If you use store bought, pre-cooked meatballs and jarred sauce...or leftover meatballs and sauce, this soup can be done in about 20 minutes! I used 'oven ready' lasagna noodles, so I didn't need to pre-cook them. You can find them in the pasta isle. I love those noodles! I always use them when I make lasagna! This soup idea is a great way to get your lasagna fix quickly! And it uses much less lasagna ingredients than if you were making a regular lasagna! So, it's a great way to save time and money, but still get all those flavors you love from lasagna!
|Easy Lasagna Soup|
24 ounces prepare pasta sauce
1/2 lb. meatballs, cooked and diced
2 cans (14.5 oz. ea.) low sodium chicken broth
9 sheets 'oven ready' lasagna noodles, broken in pieces
1/4 cup ricotta cheese, plus more for topping
1/3 cup grated parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup fresh chopped parsley, optional for garnish
In a large soup pot bring the pasta sauce to a simmer. Then stir in the cooked, diced meatballs and chicken broth. Bring to a low boil and add in the broken lasagna noodles. Stir and let cook for 5 minutes or until noodles are tender. Then add the 1/4 cup ricotta and 1/3 cup grated parmesan. Cover and let simmer for 10 minutes. Serve warm with an extra dollop of ricotta on top and a sprinkle of mozzarella and optional fresh chopped parsley.
This post belongs to My Recipe Journey food blog.