Lasagna Soup
The perfect soup for chilly fall days! Tastes just like lasagna without the hassle!
Servings: 6
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.