“New” Lasagna Soup

Ingredients:

  • 2 tablespoons olive oil (or oil of your choice), divided in recipe
  • 1 pound ground meat (pork, beef, chicken, or turkey) or 16 ounces of mushrooms, sliced
  • salt and pepper, to taste
  • 2 teaspoons dried Italian herbs, divided in recipe
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 carrots, peeled and chopped
  • 6-8 cloves garlic, finely chopped
  • ½ cup tomato paste
  • 2 15 ounce cans of diced tomatoes or 3 ½ cups fresh tomatoes, chopped
  • 6 cups of broth or stock (vegetable, beef, or chicken)
  • 2 cups of water
  • 8 lasagna sheets, broken into bite-size pieces or 2 cups small pasta (shells, fideo, elbows, or bowties)
  • Optional Toppings:
  • red pepper flakes, to taste
  • fresh herbs, chopped (parsley, basil, etc.)
  • ricotta cheese, shredded melting cheese (mozzarella, provolone, etc.), or grated parmesan cheese

Directions:

  1. Wash hands with soap and warm water.  Rinse any fresh vegetables before preparing.
  2. In a large stockpot over medium heat, add 1 tablespoon oil and ground meat or mushrooms. If handling raw meat, wash hands and surfaces after adding meat to the stockpot.
  3. If using meat: break meat into smaller pieces and cook until browned. Add a pinch of salt, pepper, and 1 teaspoon of the Italian herbs while cooking.
  4. If using mushrooms: cook mushrooms until browned. Add a pinch of salt, pepper, and 1 teaspoon of the Italian herbs while cooking.
  5. Remove meat or mushrooms from the stockpot and set aside. Drain fat if necessary, reserving 1 tablespoon. (You can use this reserved oil for step 6, instead of using the oil listed in the ingredients).  
  6. Add 1 tablespoon of oil (or reserved fat) to the stockpot and heat on medium. Add onion, bell pepper, and carrots. Cook for about 5 minutes, or until vegetables begin to brown.
  7. Add garlic and continue to cook for 1 minute.
  8. Add tomato paste and stir for 1-2 minutes.
  9. Add canned tomatoes, stock, water, ground meat or mushrooms, and 1 teaspoon of dried Italian herbs and bring to a boil. Lower heat to medium-low and simmer for 10 minutes, stirring occasionally.
  10. Add pasta and cook according to package instructions or until fork tender.*
  11. Add salt and pepper, to taste and toppings, if using. 
  12. Serve immediately or cool and store in the refrigerator for three to four days.*

Nutrition Facts (Per Serving):

Calories, 270; Carbohydrate, 29 g; Protein, 14 g; Total Fat, 11 g; Saturated Fat, 3 g; Trans Fat, 0 g; Cholesterol, 55 mg; Fiber, 3 g; Total Sugars, 6 g; Sodium, 680 mg; Calcium, 54 mg; Folate, 10 mcg; Iron, 2 mg.

Makes 10 servings, approximately 1 cup each.

*If the soup is too thick, add additional water, broth, or stock (broth and stock often contain salt, you may want to adjust the added salt in step 11 if adding more broth or stock).

If you choose to cool and refrigerate the soup, make sure to heat it to 165°F before eating.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

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“New” Lasagna Soup

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Dinner
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Ingredients

  • 2 tablespoons olive oil (or oil of your choice), divided in recipe
  • 1 pound ground meat (pork, beef, chicken, or turkey) or 16 ounces of mushrooms, sliced
  • salt and pepper, to taste
  • 2 teaspoons dried Italian herbs, divided in recipe
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 carrots, peeled and chopped
  • 6-8 cloves garlic, finely chopped
  • ½ cup tomato paste
  • 2 15 ounce cans of diced tomatoes or 3 ½ cups fresh tomatoes, chopped
  • 6 cups of broth or stock (vegetable, beef, or chicken)
  • 2 cups of water
  • 8 lasagna sheets, broken into bite-size pieces or 2 cups small pasta (shells, fideo, elbows, or bowties)
  • Optional Toppings:
  • red pepper flakes, to taste
  • fresh herbs, chopped (parsley, basil, etc.)
  • ricotta cheese, shredded melting cheese (mozzarella, provolone, etc.), or grated parmesan cheese

Directions

  1. Wash hands with soap and warm water.  Rinse any fresh vegetables before preparing.
  2. In a large stockpot over medium heat, add 1 tablespoon oil and ground meat or mushrooms. If handling raw meat, wash hands and surfaces after adding meat to the stockpot.
  3. If using meat: break meat into smaller pieces and cook until browned. Add a pinch of salt, pepper, and 1 teaspoon of the Italian herbs while cooking.
  4. If using mushrooms: cook mushrooms until browned. Add a pinch of salt, pepper, and 1 teaspoon of the Italian herbs while cooking.
  5. Remove meat or mushrooms from the stockpot and set aside. Drain fat if necessary, reserving 1 tablespoon. (You can use this reserved oil for step 6, instead of using the oil listed in the ingredients).  
  6. Add 1 tablespoon of oil (or reserved fat) to the stockpot and heat on medium. Add onion, bell pepper, and carrots. Cook for about 5 minutes, or until vegetables begin to brown.
  7. Add garlic and continue to cook for 1 minute.
  8. Add tomato paste and stir for 1-2 minutes.
  9. Add canned tomatoes, stock, water, ground meat or mushrooms, and 1 teaspoon of dried Italian herbs and bring to a boil. Lower heat to medium-low and simmer for 10 minutes, stirring occasionally.
  10. Add pasta and cook according to package instructions or until fork tender.*
  11. Add salt and pepper, to taste and toppings, if using. 
  12. Serve immediately or cool and store in the refrigerator for three to four days.*

Nutrition Facts (Per Serving)

Calories, 270; Carbohydrate, 29 g; Protein, 14 g; Total Fat, 11 g; Saturated Fat, 3 g; Trans Fat, 0 g; Cholesterol, 55 mg; Fiber, 3 g; Total Sugars, 6 g; Sodium, 680 mg; Calcium, 54 mg; Folate, 10 mcg; Iron, 2 mg.

Makes 10 servings, approximately 1 cup each.

*If the soup is too thick, add additional water, broth, or stock (broth and stock often contain salt, you may want to adjust the added salt in step 11 if adding more broth or stock).

If you choose to cool and refrigerate the soup, make sure to heat it to 165°F before eating.

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