Lasagna Soup

Name: Lasagna Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 5 servings
Ingredients: 2 Tbsp. Extra Virgin Olive Oil (Divided); 1 lb. Lean Ground Beef; 1 Large Yellow Onion (Diced (Should be about 2 cups)); 3-5 Cloves Garlic (Minced (To Taste)); 4 Cups Low-Sodium Chicken Broth; 14.5 oz. Can Petite Diced Tomatoes; 14.5 oz. Can Crushed Tomatoes; 2 1/2 Tbsp. Tomato Paste; 1 3/4 tsp. Dried Basil; 3/4 tsp. Dried Oregano; 1/2 tsp. Dried Rosemary (Crushed); 1/2 tsp. Fennel Seeds (Crushed); 1/2 tsp. Dried Thyme; 1 tsp. Granulated Sugar; 1 1/2 Tbsp Fresh Parsley (Chopped (Plus some for garnish)); Salt and Pepper ((To Taste)); 8 Lasagna Noodles (Broken into bite size pieces (6.5 oz)); 1 1/4 Cup Shredded Mozzarella Cheese ((5 oz)); 1/2 Cup Finely Shredded Parmesan Cheese ((2 oz)); 8 oz. Ricotta Cheese

Christina Livengood

Prep 5 mins5m

Cook 35 mins35m

Serves 5

Ingredients

2 tbsps Extra Virgin Olive Oil (Divided)
1 lb Lean Ground Beef
1 Large Yellow Onion (Diced (Should be about 2 cups))
3-5 cloves Garlic (Minced (To Taste))
4 cups Low-Sodium Chicken Broth
14.5 oz Can Petite Diced Tomatoes
14.5 oz cans Crushed Tomatoes
2 ½ tbsps Tomato Paste
1 ¾ tsps Dried Basil
¾ tsp Dried Oregano
½ tsp Dried Rosemary (Crushed)
½ tsp Fennel Seeds (Crushed)
½ tsp Dried Thyme
1 tsp Granulated Sugar
1 ½ tbsps Fresh Parsley (Chopped (Plus some for garnish))
Salt and Pepper ((To Taste))
8 Lasagna Noodles (Broken into bite size pieces (6.5 oz))
1 ¼ cups Shredded Mozzarella Cheese ((5 oz))
½ cup Finely Shredded Parmesan Cheese ((2 oz))
8 oz Ricotta Cheese

Instructions

Keep screen awake

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 (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about . Add in garlic and saute longer. Add in chicken 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 .
2
Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.
3
Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, Parmesan and ricotta.
4
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

Comments & Reviews (0)

or sign up for free to join the conversation.