The Best Three-Cheese Lasagna Soup

Today, I'll be sharing with you a family recipe for the best three cheese lasagna soup. I love recipes that aren't super time-consuming. 

Being a mom, anything that saves you time is a life saver. Plus, this isn't a very spicy recipe and my kids loved it just as much as the adults did. We made it for our small group for church.

 However, we all had to try a little bowl before serving it. I'm very happy with the results and hopefully, it will become a new family favorite for you and yours as well. 

The Best Three-Cheese Lasagna Soup

Ingredients:

19 oz ground Italian sausage, hot or mild. 
1 (14.5 oz) can fire roasted diced tomatoes with garlic
1/2 (6 oz) can tomato paste
1 (8 oz) can tomato sauce
1/2 Tbsp. dried Italian seasoning
6 cups chicken broth
1/2 Tsp. onion powder
1/2 Tsp. kosher salt
1/2 black pepper
8 oz dried campanelle pasta (Bell Shape)
1/2 cup part-skim ricotta cheese
2 Tbsp. grated Parmesan cheese
4 oz shredded Mozzarella cheese
2 basil leaves, chopped fine

Directions:

In a large skillet over high heat, brown sausage. Making sure to break apart into small bite size pieces, until fully cooked or no pink is left. Drain well. 

In a large (12 quart) pot over medium heat add tomatoes, paste, sauce, seasonings, onion powder, salt, pepper, and chicken broth. Stir to combine. Once sausage is done, add to the pot. Cover and bring to a boil. 

We cooked our pasta in a separate pot and was unable to find the campanelle shells, so we used two boxes of DaVinci signature tortellini which is a tomato & three cheese filled pasta. Two boxes because we wanted to double the recipe. You'd just be using one box if not doubling. 

 Once water is boiling add pasta, cook uncovered, until it is al dente or about 7-9 minutes. Turn of heat and drain. 

Once our sausage mixture was boiling we transferred that to the crock pot and separated the liquid from the sausage mix. Added enough juice to fill the crock pot and discarded the rest. 

Then added our sausage mix and pasta. We did it this way because we didn't want a real soupy mix. We wanted it to have equal amounts of liquid to sausage mix ratio. 

Once in the crock pot, we added the ricotta cheese, parmesan cheese, and mozzarella cheese. Stir well to combine.

Sprinkle top with freshly chopped basil leaves and enjoy. 

Serve with warm Artisan bread, sliced and homemade garlic butter.

Easy 15 Bean Soup Recipe

Normally when I have leftover ham from the night before I always make a Pinto Bean and Ham soup. Well at the store last night, they were out of Pinto beans and I saw this bag that read 15 Bean soup, use with ham or sausage. I was like "Yeehaw!" 

Quickly read through the recipe and got all the ingredients I'd need. This is a little bit different than the normal Pinto and Ham soup because you add Chili Powder, Lemon Juice, and Tomatoes but man is it good and beans are super good for you! In just 1/2 cup you're getting 8g of Protein. Which is a bonus, I love food that is good for you and tastes great.

The ingredients of the package are as follows:
Northern, Pinto, Large Lima, Yelloweye Bean, Garbanzo, Baby Lima, Green Split Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow Split Pea, Lentil, Navy, White Kidney, and Black Bean.

What You'll Need For The Recipe:
20oz. 15 Bean Soup Bag
1 Cup Onion
1 14.5 oz. can Diced Tomatoes
1 tsp Chili Powder
Juice of 1 Lemon
1-2 Cloves of Garlic
Optional- 1lbs of Ham, Ham Hocks, or Smoked Sausage.
After having the soup last night you could even do it more of a gumbo-style and add potatoes, chicken, ham, or whatever type meat you prefer. This can really be done in so many fun ways.

It makes a large stew pot full or two 16qt cooking pots. I used two and made one for me and one for my Mama <3 font="" nbsp="">

Now you can do this two different ways, one is the Traditional Way and two is the Quickcook Way. I choose to do it the Traditional Way. I will show you both of them below.

Traditional Way:

• Rinse Beans in water always before using, there can be rocks or other debris in the bag that you won't want in your soup. 
• Place Beans in covered pot with 8 cups of water for 8 hours or even overnight if you wish. I let mine soak just under 5 hours and was fine. 
• After soaking beans, drain, rinse and place back into cooking pot. 
• Add 8 cups of water and onion. Add any meat you are using at this time as well. For me, I used a brown sugar ham that I had baked the night before. The ham was sweet and added a nice caramel sugar taste to the soup. The smell coming from the ham cooking in the soup was almost unbearable. It was hard to weight for it to be fully cooked. I also added my salt and pepper at this step.
• Bring Beans to a boil, reduce heat and simmer covered for 1 1/2- 2 hours. Stir Occasionally. 
• After simmering, add tomatoes, chili powder, lemon juice, and garlic. Simmer covered for another 30 minutes. 

The beans soaked for about 4 1/2 hours and the whole cooking time for me was about 2 hours total. I cooked the beans, ham, and onions for about 1hr 45 mins and then added the rest of the ingredients and cooked another 10 mins or so. Now remember that I did have mine in two separate pots which helped to speed up the cooking process. 

Once fully cooked, and that can be tested by either having a bitty or I used a knife to stab the beans and see if they were soft. 

I served it with a warm french bread and butter. My kids which are 8 and 13 and very picky ate it and liked it. So two thumbs up!! I'd definitely make it again and will be a new family favorite.