The image shows the lasagna soup being served topped with shreds of mozzarella cheese. But wait a minute! Real lasagna has that creamy ricotta cheese layered into it. No problem – just add a dollop of ricotta cheese (cottage cheese will do, in a pinch) to the top. Are you starting to see how this casserole-to-soup craze works? Did I mention that this soup is much easier to make than lasagna?

So the next time you get cravings for any of your favorite casseroles that feature pasta – look at them from a different perspective. Set your ingredients out on your counter and challenge yourself to turn them into a soup. This will give you the same comfort food taste, but in a lighter, maybe healthier, form.

 

INGREDIENTS

For the Soup:

1 Tbsp. olive oil
1 onion, chopped
3 garlic cloves, minced
12.5-oz. jar roasted red peppers, drained
1 Tbsp. sugar
¼ tsp salt
2¾ cups passata (tomato puree)
4 cups reduced-sodium chicken broth
2 cups lasagna noodles, uncooked and broken into small pieces

For the Meatballs:

1 lb. lean ground beef
1 egg
½ cup bread crumbs
1 Tbsp. olive oil
Shredded mozzarella cheese, for garnish.

 

INSTRUCTIONS

In a large pan, over medium heat, add the oil and the onion, cooking until softened and golden brown. Add the garlic, peppers, sugar and salt, cooking an additional 1-2 minutes. Mix in the tomato puree (passata) until well-combined. Transfer mixture to blender, carefully, and puree until smooth.

Return the pureed mixture to the pot and add in chicken broth. Bring the soup to a boil. Add the pasta, cooking until tender, about 11 minutes.

Meanwhile, make the meatballs by combining beef, breadcrumbs, egg and seasonings in a bowl. Roll into meatballs and cook in a large skillet, over medium heat, turning the meatballs to ensure all sides are browned and the meatballs are cooked through. Add the meatballs into the soup. Serve topped with shredded mozzarella cheese.

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Quick Tip:  If you do decide to make meatballs, don’t over-work them when shaping them, as this can make them tough.

Recipe and image courtesy of Elizabeth at Frugal Mom Eh!