When it was time to serve, they wondered whether they should eat it with a spoon or fork. They got an eye roll from me and a reminder that it was called lasagna SOUP. Needless to say, once they took their first bite using a SPOON, they were all pleasantly surprised. They really enjoyed this soup…and so did I. It’s a keeper for our family.
I used my Tramontina Dutch Oven to make this soup. For this recipe, I used the larger size in this set. I love the color and how versatile it is. I don’t know what I did without my dutch ovens!
Substitutions/Additions made by Cooking After Class for Easy Lasagna Soup:
- used ground venison instead of turkey
- subbed 1/4 tsp caraway seeds for 1/2 tsp fennel seeds
- used 1/4 tsp crushed red pepper flakes instead of 1/2 tsp
- used a 28 oz can of crushed tomatoes…I couldn’t find the smaller size and didn’t have a use for the rest
Tips from Cooking After Class for making Easy Lasagna Soup:
- This recipe calls for half a box of lasagna noodles so either double the soup, plan to make another batch in a few weeks, or find another recipe that only calls for half a box of noodles so they don’t go unused.
Effort: Easy
Time: Prep 15 minutes, Cook 25 minutes
Kids Comments: Should I eat it with a spoon or fork? It’s really good!
Make it Again: Yes, easier than making lasagna with the same great flavor and my kids LIKED a soup 🙂
