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Lasagna Soup
Author:
Kristin Maxwell
Ingredients
Lasagna Soup
Olive oil
1
pound
ground beef
1
small-medium onion
chopped
2
tablespoon
minced garlic
2
tsp
dried oregano
1/2
tsp
crushed red pepper flakes
1
can tomato sauce
2
bay leaves
1 14-
oz
can diced tomatoes
6
cups
chicken stock
8
oz
half a package small pasta or broken lasagna noodles
Salt
Pepper
Cheese Topping
8
oz
Ricotta cheese
1/2
cup
grated Parmesan cheese
1/4
tsp
salt
pinch
of pepper
2
cups
mozzarella cheese
Instructions
Heat a stock pot over med-high heat and add 2 Tbsp olive oil.
Heat for a minute then add the onion and saute until soft. Add garlic and crumble in the ground beef, cooking until no longer pink. Drain.
Return meat to the pot and add tomato sauce, oregano, red pepper flakes and stir until well incorporated. Cook for about five minutes.
Add chicken stock, bay leaves and diced tomatoes. Bring to a boil and simmer for 20-30 minutes.
Add uncooked pasta and cook to al dente. Do not overcook or let the soup simmer at this point as the pasta will get mushy.
As the pasta is cooking prepare the cheese topping. Mix all ingredients, except mozzarella, together and set aside.
To serve, ladle soup into bowls, add a dollop of cheese topping and sprinkle mozzarella on top.