Description
A delicious and comforting lasagna soup that combines all the flavors of traditional lasagna in a hearty soup form.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 2 cups uncooked pasta (lasagna noodles broken into pieces)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in crushed tomatoes, beef broth, basil, oregano, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles and reduce heat to a simmer. Cook until pasta is tender, about 10-12 minutes.
- In a separate bowl, mix ricotta cheese with a pinch of salt and pepper.
- Serve the soup in bowls, adding a dollop of ricotta cheese on top, and sprinkle with mozzarella and Parmesan cheese.
Notes
- Feel free to add vegetables like spinach or zucchini for extra nutrition.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian