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LASAGNA STOUP Recipe

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This recipe for LASAGNA STOUP is from The Swartout Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tab. Extra Virgin Olive Oil
1 Lb. Ground Beef Sirloin
Salt & Pepper
2 Carrots - Peeled and Grated (can chop fine if desired)
1 Large Onion - Finely Chopped
3-4 Cloves Garlic - Finely Chopped
1 32 Oz. Container Chicken Broth (4 Cups)
1 28 Oz. Can Italian Crushed Tomatoes
1 Lb. Lasagna Noodles - Broken Into Jagged Pieces
1 Cup Basil Leaves - Torn
1 Cup Whole Milk Ricotta
Grated Parmesan or Regano Cheese to pass around the table
Directions:
Directions:
In a soup pot heat olive oil over medium high heat. Add the beef, season with salt & pepper. Cook until browned - 3-4 minutes. Stir in the carrots onion and garlic and cook until softened - 5-7 minutes. Stir in 2 cups water, the chicken broth and tomatoes - cover and bring to a boil. Add the pasta and cook until al dente - about 15 minutes. Stir in the basil and season with salt and pepper.
Number Of Servings:
Number Of Servings:
4

 

 

 

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