Lasagna Soup

I adapted this recipe from $5 Dinners.  It can be as fancy or simple as you like.

Lasagna Soup

2 tsp olive oil

2 c chopped mushrooms (optional)
4 cloves garlic finely minced 

choice of meat (ground beef, Italian sausage, meatballs…) (I used 1 lb ground pork and a package of Italian sausage)

4 tsp dried oregano

4 teaspoons dried basil or 2-4 cubes frozen pesto (I freeze my pesto in ice cube trays and then pop them out and store in the freezer in a ziploc)
1/2 tsp salt
1 tsp red pepper flakes
4 c jarred spaghetti sauce (I used some from in the freezer that I made this summer)

8 c chicken broth
8 oz pasta (use quinoa/corn pasta for gluten-free)
shredded Mozzarella cheese

In a large stockpot, heat oil to medium heat and saute mushrooms.  Add garlic and continue cooking approximately 1 minute. Add your choice of meat and brown. Add spices, salt, pepper flakes, spaghetti sauce and chicken broth. Simmer for about 15-20 minutes. Add pasta and increase heat to bring to a boil and cook for recommended time on pasta box for “al dente”. Serve with a sprinkling of shredded Mozzarella cheese.

 

2020 Edit:  I did this with a large onion, a couple small zucchinis, some chantrelles, and egg noodles.  We also put Parmesan on top instead of mozzarella.