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Lasagna Soup Recipe

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This recipe for Lasagna Soup is from Hunt to Harbor: A Charm City 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:  
Salt
8 ounces lasagna noodles, broken into pieces (about 10 noodles)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1/2 pound vegetarian meatballs, chopped
3 cloves garlic, chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1, 15 ounce can crushed tomatoes
1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
1/3 cup grated parmesan cheese (plus more for sprinkling, optional)
Ricotta cheese, for topping
Directions:
Directions:
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain, drizzle with olive oil and toss.

Meanwhile, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the vegetarian meatballs, garlic and oregano and cook, stirring, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.

Add the chicken broth, tomatoes and 1 cup water, cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, Parmesan and simmer 2 more minutes.

Top with ricotta and sliced basil.

 

 

 

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