I love lasagna. I hate the hassle of making lasagna. Seriously. There are so many steps, it’s messy, and I get really annoyed when it doesn’t turn out as I have pictured it in my head.
My kids hate soup. They love fall, but know that fall means “Soup Season” and they protest. Loudly. Ok, I take that back. I have ONE kid who likes soup. He’s my favorite on soup days. (Don’t tell me you don’t have a favorite kid and that the favorite kid changes from scenario to scenario…)
Enough of the chit-chat and on to the cooking!
Start by heating 1 Tbsp olive oil in a Dutch oven, or other large pot, over medium-high heat. Add 1 pound of ground beef and cook until browned. Drain grease and remove cooked beef. Set aside.
While beef is browning, roughly dice 1 yellow onion and mince 2-6 cloves garlic.
After the beef is removed from the pot, add onion and saute until soft; approximately 3-5 minutes. Add minced garlic and saute another 30 seconds or so.
Add to the pot: 4 cups chicken broth, 1 can diced tomatoes, 1 can crushed tomatoes, 2 Tbsp tomato paste, 1 Tbsp Italian seasoning, cooked ground beef, and salt and pepper to taste. Bring to a soft boil and then reduce heat to low and allow to simmer for 30 minutes.
Meanwhile, prepare lasagna noodles. Break 8-9 lasagna noodles into pieces and cook to al dente according to the package directions. Drain, rinse, and add to simmering soup.
Prepare cheese mixture by combining 7 ounces Ricotta cheese, 1.5 cups shredded mozzarella cheese, and 0.5 cups Parmesan cheese. Set aside.
Serve soup in bowls, topped with spoonfuls of cheese mixture and chopped parsley.
Enjoy!
Lasagna Soup
Ingredients
- 1 tbsp Olive Oil
- 1 Yellow Onion diced
- 2-6 cloves Garlic minced
- 1 pound Ground Beef browned
- 4 cups Chicken Broth
- 2 tbsp Tomato Paste
- 14.5 ounces Diced Tomatoes
- 14.5 ounces Crushed Tomatoes
- 1 tbsp Italian Seasoning
- 8-9 Lasagna Noodles broken into pieces
- 7 ounces Ricotta Cheese
- 1.5 cups Mozzarella Cheese shredded
- 0.5 cups Parmesan Cheese shredded or grated
- Parsley chopped
Instructions
- Heat 1 Tbsp olive oil in dutch oven, or other large pot, over medium high heat.
- Brown 1 lb ground beef in the preheated skillet.
- While beef is browning, roughly dice 1 yellow onion and mince 2-6 cloves garlic.
- When the ground beef is done, drain grease, remove from pot, and set aside.
- Add diced onions to the pot and cook until soft, approximately 3-5 minutes.
- Add minced garlic to the onions and cook for another minute.
- Add 4 cups chicken broth, diced tomatoes, crushed tomatoes, 2 Tbsp tomato paste, 1 Tbsp Italian seasoning, and cooked ground beef to the onion and garlic mixture.
- Bring to a soft boil and then reduce heat to low and let simmer for 30 minutes.
- Break 8-9 lasagna noodles into pieces and cook to al dente according to package directions.
- While noodles are cooking, prepare the cheese mixture. In a mixing bowl, combine 7 ounces Ricotta Cheese, 1.5 cups Mozzarella, and 0.5 cups parmesan cheese. Set aside.
- When noodles are cooked, drain and add to soup pot.
- Serve soup in bowls topped with desired amount of cheese mixture and chopped parsley.
Notes
- As an alternative to ground beef, you could use ground turkey or chicken.
- Use at least 2 cloves of garlic, but if you love garlic, you can increase it up to 6 cloves.
- If the soup is too thick, you can add additional chicken broth to think it out.