Lasagna Soup
Lasagna Soup is an all time favorite! This savory lasagna dish is perfect for fall and makes a great lunch or dinner!
Servings: 8 -10 Servings
Ingredients
- 1 lb Ground Beef
- Salt and Pepper to taste
- 1 Onion minced
- 4 Garlic Cloves minced
- 1 Tablespoon Italian Seasoning
- 2 Tablespoons Tomato Paste
- 14 oz Canned Tomatoes
- 4 ½-5 cups Beef Broth
- 1-2 cups Mini Lasagna Noodles as desired (can use broken full-size lasagna noodles)
- ½ cup Heavy Whipping Cream 35%
- 1 cup Shredded Mozzarella Cheese
- ½ cup Ricotta Cheese
- Basil and Parsley optional garnish
Instructions
- In a large pot, add ground beef and cook over medium heat until browned and no pink remains.
- Add in minced garlic and cook for about 4 minutes or until translucent. Add in the garlic and continue cooking for an additional minute. Drain excess fat.
- Stir in the tomato paste and Italian seasoning until beef is well-coated in both. Add the tomatoes and broth and increase heat to medium-high.
- Once the broth comes to a simmer, add the lasagna noodles and reduce heat back to medium.
- Cook noodles for about 8 minutes or until they reach your desired tenderness.
- Stir in the heavy whipping cream and allow to cook for 3 more minutes.
- In a small bowl, combine the mozzarella and ricotta cheese.
- Garnish each bowl with a dollop of the cheese medley and optional basil or parsley.
Notes
Note: you may need olive oil in the sauteed onions and garlic stage if using a lower fat beef.
