makes 6 servings
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
50 minutes
You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.
2 Tbsp olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (1 3/4 cups)
5 garlic cloves, to taste, minced*
4 1/2 cups low-sodium chicken broth, then more to thin as desired
1 (14.5 oz) can petite diced tomatoes
1 (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 dried thyme
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (~200 g)
1-1/4 cups (5 oz) shredded mozzarella cheese
1/2 cup (2 oz) finely shredded parmesan cheese
8 oz ricotta cheese
2 Tbsp chopped fresh parsley, plus more for garnish
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 fat from beef and set beef aside.
Heat remaining 1 Tbsp 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 chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package.
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
If you don't love garlic you can reduce to 2 or 3 cloves.
If you don't have all the dried herbs listed then 1 Tbsp Italian seasoning can be use instead.
Another great option that's faster is to use campanelle pasta or bowtie pasta.
If you plan on left overs, add pasta to individual servings. If you plan on serving it all right away you can just simmer the noodles in with the soup for about 12 minutes (add 1 cup extra broth to make up for what they absorb).
If you'd like to add another veggie it's also good with a diced carrot added along with the onion.
Serving Size: 1/6 of Recipe
Servings Per Recipe: 6
Calories 546 (Calories from Fat 234)Fat 26g (40%)Saturated Fat 11g (69%)Cholesterol 92mg (31%)Sodium 649mg (28%)Potassium 1041mg (30%)Carbohydrates 41g (14%)Fiber 4g (17%)Sugar 9g (10%)Protein 38g (76%)Vitamin A 895IU (18%)Vitamin C 17.9mg (22%)Calcium 381mg (38%)Iron 5.3mg (29%)*Percent Daily Values are based on a 2,000 calorie diet.
#lasagna #soup
https://www.cookingclassy.com/lasagna-soup