This recipe for lasagna soup came from a Penzeys Spices catalog, given to me by my friend, Jan Roberts, along with a cool assortment of Penzeys spices to try. The soup is a meal in itself, very filling and satisfying. You can adjust the seasonings as I did to fit your tastes and add whatever type of noodles you want.
1 lb. ground beef or ground turkey
1 medium onion, diced
1 green or red bell pepper, seeded and diced
4 cloves garlic, chopped
3 cups chicken broth (3 cups water with 2 tsp chicken soup base)
1, 14.5-oz can of diced tomatoes
2 tsp Italian herb mix (I used Herbs de Provence)
1 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 tsp basil
1 cup broken lasagna noodles (or any small noodle)
3/4 cup parmesan cheese, grated
1-1/2 cups mozzarella cheese, shredded
In a large pot, brown the meat with the onion, green pepper and garlic for about 10 minutes. Add the broth, tomatoes, tomato sauce and seasonings. Bring to boil over medium-high heat for 2 minutes, then reduce to a simmer. Cover and cook for 30 minutes. Add the noodles and cook for 15 minutes more. Stir in the parmesan cheese. Ladle into bowls and sprinkle with mozzarella cheese. Serve immediately.
Pictured here is Jan in the living room of her former residence, a beautiful 1916 Craftsman.