Lasagna Soup

Easy, Cheesy Lasagna Soup with Crescent Roll Twists

Lasagna Soup

Thanksgiving is over, and now it’s time to move on to bigger and better winter food! This quick and easy lasagna soup is beyond delicious and on the table in less than 30 minutes. You can even go above and beyond by making super simple Italian breadsticks with some Pillsbury crescent roll dough.  Taylor says this is in the top 10 dishes I make overall, and top 3 soups. Hearty, comforting, meaty, and cheesy. Soooo….dinner tonight?

Lasagna SoupLasagna Soup

So lets talk about these breadsticks. You can use regular triangle crescent roll dough, but even better would be their crescent dough sheets if you can find them. Roll either kind out into one, flat sheet of dough and slice them into long, skinny pieces. Brush with a cheesy, herby, garlic butter and twist! Easy, right? Actually, they are completely addicting and dangerously delicious. You’ve been warned.

Lasagna SoupLasagna Soup

One last, final tip: don’t overdo it on the lasagna noodles.  I end up using about 8 oz., which is about half a box of noodles. They will expand a lot when they cook, and if the soup sits too long the noodles will suck up all the liquid. To keep it soupy, less is more. Also, the smaller you can break them into pieces, the better. I like them about 1″ thick so you can eat them in one bite. As you snap the noodles just be super careful of the flying dry pasta shrapnel!

Lasagna Soup

Easy, Cheesy Lasagna Soup with Crescent Roll Twists
 
Prep time
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Quick, easy, and delicious lasagna soup with flaky, buttery Italian crescent roll twists
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 1 lb. ground beef
  • 1 yellow onion, diced
  • Salt and pepper
  • Red pepper flakes
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. dried oregano
  • 4 cups (1 quart) low-sodium chicken broth
  • Fresh basil, torn or chopped
  • 8 oz. lasagna noodles, broken into 1" pieces
  • 2 cups shredded mozzarella cheese
  • Grated parmesan cheese
  • 1 tube Pillsbury crescent dough sheet
  • ½ stick melted butter
  • 1 Tbsp. Italian seasoning
  • 1 Tbsp. Garlic powder
Instructions
  1. Heat a large soup pot over medium heat.
  2. Add the ground beef, season with a pinch of salt, pepper, and red pepper flakes, and cook for about 5 minutes, breaking up the meat with a wooden spoon.
  3. Add the diced onion to the beef, and continue cooking for about 5 more minutes.
  4. Add the garlic, and let cook for about 30 seconds before adding the tomatoes, balsamic vinegar, oregano, chicken broth, and about half of your fresh basil. Stir and let come to a simmer. Season with salt and pepper.
  5. Carefully snap your lasagna noodles and add them to the soup. Let the noodles cook until al dente, about 10 minutes.
  6. Remove the soup from the heat, and stir in the mozzarella cheese until melted. Serve hot topped with more fresh basil and parmesan cheese.
  7. For the crescent roll twists: preheat the oven to 375 F and line a baking sheet with aluminum foil. Lay the crescent roll dough out on the counter or cutting board in one flat sheet. Cut the dough into 8 long, skinny pieces. In a small bowl, mix melted butter with 2 Tbsp. grated parmesan cheese, Italian seasoning, garlic powder, and a pinch of salt. Using a pastry brush or paper towel, spread the butter mixture all over both sides of the crescent roll strips. Grab each strip by the ends and carefully twist a few times. Lay the twists out on the baking sheet and bake about 12 minutes until golden brown.

Written by
Ally
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Written by Ally

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