Lasagna Soup
Quick, easy, and cozy lasagna style soup.
Ingredients
- 1 Pound Ground beef Ground turkey, chicken, or Italian Sausage work too!
- 28 Ounces Crushed Tomatoes 1 large can
- 15 Ounces Diced tomatoes I prefer fire roasted.
- 6 Ounces Tomato Paste
- 4 Cups Chicken or Beef Broth
- 1 Onion Medium Sized
- 4 Cloves Garlic
- 1 teaspoon dried basil
- 1 teaspoon oregano
- Salt and Pepper To Taste
- 6 Ounces Mafalda Corto Or Broken lasagna noodles or pasta of your choice.
- Crushed red pepper flakes to taste
- Fresh Basil Option topping
Ricotta Toppings
- 8 Ounces Ricotta Cheese
- 2 tablespoon grated parmesan cheese
- Salt and pepper to taste
Instructions
- In a dutch oven or large pot (at least 6 quarts), heat 1 tablespoon of olive oil. Add your choice of meet and cook until fully browned.
- Add onions to the browned meet and cook until the onions are translucent. Add the tomato paste and seasons and cook for one minute until fragrant .
- Add the crushed tomatoes, diced tomatoes, and chicken brother. Season with salt and pepper. Cover and cook for 45 minutes.
- In a separate pot cook your pasta according to the directions on the bag. You CAN do this in the soup if you are planning to eat it immediately. However, if you are planning to have leftovers, leftover noodles cooked in the soup pot tend to be overcook from the residual heat in the pot.
- For the ricotta topping, mix together the ricotta, parmesan and salt and pepper.
- Assemble bowls with the soup, cooked noodles, and top with the ricotta mixture and more parmesan and basil if desired.
