Lasagna soup
INGREDIENTS:
- 1 pound lean ground beef
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1/4 cup tomato paste
- 4 cups (32 ounces) low sodium beef broth (chicken broth can be substituted)
- 2 teaspoons Italian seasoning
- 6 uncooked lasagna noodles, broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)
Cheese topping:
- 8 ounces (1 cup) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
INSTRUCTIONS:
Let’s start the recipe:
In a large cooking pot, brown beef and onion over medium-high heat, add the garlic and cook for about 30-60 seconds. Drain.
Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings.
Next, bring mixture to a boil and stir in lasagna pieces.
Reduce heat slightly and cook for about 10 minutes or until noodles are tender.
Season with salt and pepper to taste.
For the Cheese Topping:
In a small bowl, mixture together the ricotta, Parmesan, and salt.
To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or fresh basil if desired. To eat, stir in cheese mixtures and enjoy! Store leftovers in an airtight container in the fridge.
The recipe is ready to be enjoyed.
