My family loves lasagna.
And soup. With it being January, who doesn’t love soup?
This recipe combines the best of both lasagna and soup, and it’s nice and warm and cozy, perfect for a very cold winter day.
I found this recipe in the recipe box from my grandfather’s house. It’s another one that has been clipped from a newspaper, again with no name. The biggest clue I have is that there’s a Town and Country Store nearby, and that hasn’t exactly helped me figure out the source.
Start by browning some hamburger and a little bit of diced onion.
Then, grab the important ingredient that gives this soup plenty of lasagna flavor… some Hamburger Helper, Lasagna variety!
Hamburger Helper has always been a great, quick meal choice that is easy to use whenever we’ve forgotten to prepare for dinner. But what’s amazing is that you’re not limited to a skillet meal! It’s so easy to adapt the Lasagna Hamburger Helper into a soup!
Set the pasta aside– you’ll use it later. Just grab the white packet that has the Lasagna seasonings for now, and put them in a saucepan!
Add in a can of corn (undrained), a can of diced tomatoes (undrained… I used the Italian variety), and some shredded Parmesan.
Top that off with your cooked hamburger/onion mixture (drained) and some water.
Bring that to a simmer and simmer for 10 minutes. Once it’s simmering, add in the noodle packet from the soup. My family likes a little heartier of a soup, so I added in a couple of handfuls of spiral noodles at this point, as well, to add some extra bulk to it.
Cook it for 10 more minutes, or until the noodles are cooked.
When you serve it, serve with some shredded Parmesan (or Mozzarella if you’re feeling wild!) and some warm bread!
Yum.
I will recommend doubling this recipe, because you’ll want leftovers. I made the regular recipe (just adding the noodles) and, while it served all five of us (plus the baby!), there were no leftovers. We were scraping the bottom of the bowl. It was such a good soup, and especially on a cold day, that it was impossible to stop enjoying it. Next time, we’re doubling the recipe to be sure there’s more for day two.
I also want you to know that if you freeze the soup before adding the noodles, it freezes very well. Just stop before the noodle part, cool the soup, bag it or put it in freezer-safe containers, and freeze it. When it’s time to eat, thaw it out, add the noodles, and simmer until the noodles are cooked. Because of how easy this soup is, though, there’s not really a reason to freeze it– I feel like it would take longer to thaw than it would just to start cooking it that day.