Ingredients: |
Ingredients: 1 lb Ground Beef
1/2-1 lb Ground Italian Sausage (optional)
1 onion, chopped
3 T. Minced Garlic
1-32 oz Chicken Broth
1-14 1/2 oz can Petite Diced Tomatoes
1-15 oz can Tomato Sauce
2-4 T. Italian Seasoning (to taste)
1 small can Tomato Paste
1 cup water
4-6 Lasagne noodles, broken in smaller pieces
3 T. grated Parmesan Cheese
1/2 cup shredded Mozzarella Cheese
1 can Mushrooms
2-3 T. Dried Basil
Optional:
1 loaf Asiago Cheese Artisan Bread (mine was from HyVee, whatever you can find would work)
Butter
Extra Mozzarella for topping
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Directions: |
Directions:In large skillet, brown ground beef, sausage if desired, mushrooms, onion and minced garlic. Drain grease.
If desired, preheat oven to 350ºF. Butter slices of bread and cut into pieces. Place on baking sheet. Bake for 15-30 minutes or until bread has reached desired crispiness.
In medium to large soup pot, combine beef mixture, broth, tomato sauce, diced tomatoes, Italian Seasoning, Basil, tomato paste and water. Bring to boil. Reduce heat and simmer, stirring occasionally, until flavors are blended, roughly 20 minutes.
Add the noodles and return to boil. Reduce heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and noodles are tender--about 10-12 minutes.
Remove from heat and stir in Mozzarella and Parmesan cheeses.
Served topped with Asiago cheese croutons and Mozzarella cheese. |
This recipe for Lasagne Soup is from