everyday food made simple

cheesy lasagna soup

A few months ago, it was brought to my attention by an ER doctor at work that he noticed something particular about Minnesotans’ grammar when it comes to a certain phrase, and after he mentioned it, I couldn’t help but notice it more and more.

QUESTION: when you’re asking someone if they would like to accompany you somewhere, what would you say?

Would you say: 1) “Would you like to come with me?”, or 2) “Would you like to come with?”

Did you pick 1)? I thought so. That’s how I say it too. And I’m pretty sure that’s how you’re supposed to say it. But apparently if you grew up in Minnesota, you would choose 2).

Now I’m not an English teacher, nor is my grammar the best in the world, but is anyone else with me when I say 2) doesn’t seem like a complete sentence whatsoever?? I mean, “come with me?” “come with us?” “come with us to go shopping?” “come with me to see a movie?”

The possibilities are endless. Next time someone asks me if I “would like to come with?”, I’m tempted to respond, “come with who?”

Seriously, if you’re from Minnesota or know someone from around the area, pay attention to how they word it next time and tell me I’m not the only one surrounded by people who talk like that.

[ahem Brian and Lori]

Now that we’ve got all that serious business out of the way, let’s move on to something better… like this cheesy, hearty, stick-to-your-bones lasagna soup with lots and lots of cheese.

cheesy lasagna soup

It tastes just like lasagna, minus all the work, and we’re definitely not sacrificing on any of the flavors either. There is no need to spend time layering everything; instead, just throw everything in a pot and let simmer. It’s so much easier and comes together much much quicker, and I mean just look at that cheese…!!

cheesy lasagna soup

cheesy lasagna soup

cheesy lasagna soup

Do you like cheese? I like cheese. I mean who doesn’t like cheese? And if you’re from Minnesota, there’s no excuse to not liking cheese.

However, I don’t particularly care for cottage cheese or ricotta cheese (or any sort of crumbly lumpy cheese), so I only used mozzarella and Parmesan cheese. If you’re into the lumpy cheeses, you can definitely use a mixture of everything.

Also, I used lasagna noodles to make it resemble like actual lasagna, but you can always use other smaller pasta shapes if you like… or whatever you have on hand, especially if you’re trying to clean out your cupboards!

 cheesy lasagna soup 

cheesy lasagna soup
  1. 1 tablespoon EVOO
  2. 12 oz ground Italian sausage
  3. 1/2 yellow onion, diced
  4. 2 cloves garlic, minced
  5. 1/2 teaspoon red pepper flakes
  6. 4 cups reduced sodium chicken broth
  7. 28 oz fire roasted diced tomatoes
  8. 3 tablespoons tomato paste
  9. 2 teaspoon dried oregano
  10. 1 teaspoon dried basil
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon black pepper
  13. 8 oz lasagna noodles, broken up in small pieces, uncooked
  14. 2 and 1/2 cups shredded mozzarella cheese
  15. 1/2 cup shredded parmesan cheese
  1. In a large Dutch oven, heat the oil over medium high heat and brown the sausage, breaking it up into small pieces with a wooden spoon until no longer pink. Transfer to a plate and set aside.
  2. Using the remaining oil/fat in the pot, sautee the onions over medium heat until translucent, about 3 minutes, then add in the garlic and red pepper flakes and cook for another minute or two. Add in the chicken broth, diced tomatoes, tomato paste, oregano, basil, salt, pepper, and broken lasagna noodle pieces. Return the sausage back into the pot. Bring the soup to a boil, stirring occasionally to make sure the noodles don't stick to the bottom of the pot. Once the soup boils, turn the heat down to medium low and let it simmer for about 30 minutes, or until the noodles are cooked through. Make sure to give the soup a few stirs every few minutes. Remove from heat.
  3. Combine both cheeses in a small bowl, mix it around with a spoon and set aside.
  4. Turn your oven's broiler on. Ladle soup into oven-safe bowls and generously sprinkle a good layer of cheese over the tops. Place until the broiler for just a few minutes, keeping an eye on it the entire time, and remove soup from the oven as soon as the cheese starts to turn brown and bubbly. Remove from oven, let rest for a minute or two, and serve immediately.
  5. Serves 4-6
Adapted from Center Cut Cook
Adapted from Center Cut Cook
Simple Everyday Food http://www.simpleeverydayfood.com/
 Recipe adapted from Center Cut Cook

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