' Wintertime means soup and lots of nice hot baked meals in our house. I try not to do the same things over and over again, which is why I subscribe to so many recipe mailing lists. Lasagna stoup is a Rachel Ray recipe, and it’s been added to our list of to be made again meals. It took a little over half an hour to make, which is a bonus.
The original recipe called for broken up lasagna noodles, but we found we didn’t like it with the big pieces. We substitute in extra-wide egg noodles instead, and omit the ricotta – we don’t think it misses it at all.
This soup was inspired by the need for something hearty, with a good amount of protein for me and just enough carbs to make the soup filling for Matt and the kids. I checked out several versions of this soup online, picked out the bits I liked best, then threw it all together to make my own version.