Spooky Lasagna Soup for Halloween

Scare up some spooky fun with the Lasagna Soup for Halloween.

I’m counting down to Halloween,

preparing for a Happy Haunting!

Spooky Lasagna Soup was staring at me

from the pages of Celebrate Halloween Magazine.

Spooky Lasagna Soup

Makes 13 Spooky Servings

Ingredients

2 teaspoons olive oil

1 1/4 pounds lean ground beef (I used “meatloaf mix”, a blend of beef, pork & veal)

1 large onion, chopped

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons tomato paste

8 cups chicken broth

1 (28-ounce) can diced tomatoes, undrained

2 bay leaves

1/2 teaspoon salt

2 cups fusilli pasta, cooked & drained (I used rotini)

small fresh mozzarella balls

slices pimento-stuffed olives

Directions

In a large saucepan, heat olive oil over medium heat. Add ground beef and cook 5 – 7 minutes, or until browned and crumbly. Discard drippings. Add garlic, onion, oregano, and basil; cook, stirring frequently for 5 minutes or until onion is tender.

Stir in tomato paste. Stir in chicken broth, tomatoes, bay leaves, and salt; bring to boil. Cover, reduce heat, and simmer for 30 minutes.

Stir in cooked pasta; simmer for 2 minutes. Remove from heat; discard bay leaves. Ladle into bowls, garnish with mozzarella balls and top each ball with an olive slice.

Print Recipe

Spooky Lasagna Soup

Scare up some spooky fun with this Lasagna Soup for Halloween!

Prep Time15 minutes mins

Cook Time45 minutes mins

Course: Soup

Cuisine: American

Keyword: cooked pasta, ground beef, Halloween, lasagna, mozzarella eyeballs, olives, soup

Servings: 13 servings

Ingredients

• 2 teaspoons olive oil
• 1 1/4 pounds lean ground beef or use “meatloaf mix”, a blend of beef, pork & veal
• 1 large onion chopped
• 1 clove garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons tomato paste
• 8 cups chicken broth
• 1 28-ounce can diced tomatoes, undrained
• 2 bay leaves
• 1/2 teaspoon salt
• 2 cups fusilli or rotini pasta cooked & drained
• small fresh mozzarella balls
• slices pimento-stuffed olives

Instructions

• In a large saucepan, heat olive oil over medium heat. Add ground beef and cook 5 – 7 minutes, or until browned and crumbly. Drain excess fat.
• Add garlic, onion, oregano, and basil; cook, stirring frequently for 5 minutes or until onion is tender.
• Stir in tomato paste. Stir in chicken broth, tomatoes, bay leaves, and salt; bring to boil.
• Cover, reduce heat, and simmer for 30 minutes.
• Stir in cooked pasta; simmer for 2 minutes. Remove from heat; discard bay leaves.
• Ladle into bowls, garnish with mozzarella balls and top each ball with an olive slice.

Notes

• Small fresh mozzarella balls are usually found with the specialty cheeses at the grocery store.

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are. . .

BamaCarol and Debbie @ Mountain Breaths

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