The lovely flavors of lasagna are coming together in this delicious soup. When it comes to chilly evenings, wanting a fast soup made, or to ease the appetite while the main holiday dinner is still cooking, I find soup to be a great avenue to take. It can be the side dish, main meal, or that fast "warm me up" moment. Soup is going to take care of it. Soups never need a recipe. This is always the one meal that you rely on your taste-testing ability and if you know how you prefer making a tomato-based lasagna, turning it into a soup is one of the easiest things you can make on-the-fly.
This will be more of a starting guide than a recipe. The key here is to taste-test as you go along and determine if you want to make adjustments along the way. If you do a lot of taste-testing when you make homemade tomato sauce or marinara, this should be a walk in the park for you.
KEY NOTE: Commercial jarred sauces on the market tend to contain added sugar and/or high fructose. This soup does not work well with convenience ingredients as this is meant to be a savory dish. Make sure to select canned whole stewed tomatoes that have no added sugars at all.
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INGREDIENTS:
1lb/453g lasagna sheets, cooked to package directions and sliced 1lb/453g ground beef
2-28oz cans whole stewed tomatoes 1 QT beef stock (fresh is best for this)
6oz/170g tomato paste
4oz/113g red wine (optional)
4oz/113g carrots, finely diced 4oz/113g celery, finely diced 4oz/113g onion, finely diced 2 small green bell peppers, finely diced 4oz/113g zucchini, sliced and then quartered 4oz/113g summer squash, sliced and then quartered garlic, finely chopped, to your liking dried thyme - heavy pinch dried oregano - heavy pinch granulated onion - heavy pinch garlic powder - heavy pinch kosher salt - to your liking
black pepper - to your liking
olive oil
INGREDIENTS:
1.) In a separate pot, add water and kosher salt. Turn on high heat and boil the water. Follow the directions on the lasagna packaging. Cook until al-dente. Once done, strain and run under cold water to stop the cooking process.
2.) Once the lasagna sheets are cool, begin cutting them into bite-sized strips. Gently coat the lasagna pieces in olive oil to help avoid sticking together.1.) On medium heat, into a medium-sized pot, add olive oil, kosher salt, and black pepper. Bring this up to temperature in just a couple of minutes.
3.) Add your dried spices to the pot and stir well.
4.) Next, add your celery, carrots, onions, and bell peppers to the pot and stir to coat.
5.) Now add your zucchini and summer squash to the pot. Stir to coat. You should start seeing fond development at the bottom of the pot. Stir for about five minutes.
6.) Add a little of your beef stock to help deglaze the bottom of the pot. Be sure to stir continuously to help rehydrate the fond and also avoid burning the vegetables. This should take about five minutes.
7.) Empty your pot of par-cooked vegetables into a large bowl and set aside. DO NOT CLEAN THE POT! Add more olive oil. 8.) Add your ground beef to the pot. Add more kosher salt and black pepper to the ground beef. Begin breaking up the beef and saute. This is going to take a good 8-10 minutes or so. Continue to break up and cook the beef about 80% of the way. 9.) Return the par-cooked vegetables to your pot with the ground beef. Begin mixing this together.
10.) Begin adding your stewed tomatoes to the pot. Crush the whole tomatoes with your hands. Bring your pot back up to temperature. 11.) OPTIONAL: Add your red wine to the pot. 12.) Add your beef stock to the pot. 13.) Add your tomato paste to the pot and mix in well to dissolve.
14.) Ladle the soup into individual bowls. Add portions of lasagna noodles to each bowl. The soup will help heat the pasta fast.
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