Lasagna Soup

Lasagna in a Soup Version - Just as Delicious but so much Easier!

https://www.cutoutandkeep.net/projects/lasagna-soup • Posted by Erin L.

You will need

2 tbsp Olive Oil 1 lbs Ground Beef 1 Large Yellow Onion , Diced 4 Garlic Cloves , minced 4 cup Chicken Broth 1 Can petite diced Tomatoes 14.5 oz. 1 Can crushed Tomatoes 14.5 oz. 2 .5 tbsp Tomato Paste 1 .75 tsp dried Basil .75 tsp Dried Oregano .5 tsp dried Rosemary .5 tsp Fennel Seeds , crushed .5 tsp dried Thyme 1 tsp Sugar 1 .5 tbsp. fresh Parsley , chopped 8 Lasagna noodles 1 .25 cups shredded Mozzarella .5 cup shredded Parmesan 8 oz Ricotta Cheese Salt Pepper

Project Budget

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Description

Instructions

1. 

   Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside. Heat remaining 1 tablespoon olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer at least 20 minutes.

2. 

   Meanwhile, prepare lasagna noodles, reducing cooking time by two minutes from the directions listed on package and reserving 1 cup pasta water before draining pasta.

3. Add cooked pasta to soup along with ½ cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley.