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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Lasagna Soup Recipe

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This recipe for Lasagna Soup is from Our 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 tablespoons olive oil divided
1 pound lean ground beef
1 large yellow onion diced
5 garlic cloves minced
4½ cups chicken broth (more too thin if desired)
1 14.5 oz. can petite diced tomatoes
1 14.5 oz. can of crushed tomatoes
2½ tablespoons tomatoes paste
1¾ teaspoon dried basil
¾ teaspoon dried oregano
½ teaspoon dried rosemary crushed
½ teaspoon dried thyme
8 lasagna noodles broken into bite sized pieces
8 oz. ricotta cheese
1¼ shredded mozzarella cheese
½ parmesan cheese finely shredded
2 tablespoons chopped fresh parsley
Salt and Pepper to taste
Directions:
Directions:
Heat one tablespoon olive oil in a large pot over medium to high heat.
Crumble beef into pot and season with salt and pepper and cook until brown.
Drain fat from beef and set beef aside.
Heat remaining oil in pot and add chopped yellow onion until softened, then add in garlic and sauté a few minutes more.
Add in chicken broth, diced tomatoes, crushed tomatoes and tomato paste.
Then add basil, oregano, rosemary and thyme.
Add browned ground beef and season again with salt and pepper.
Bring to boil and reduce to med/low heat and cover.
Simmer 20 minutes .
Meanwhile boil Lasagna noodles according to package.
In a mixing bowl and using a fork, stir together parmesan, mozzarella and ricotta cheese.
Stir cooked pasta into soup along with chopped parsley.
If desired thin soup with a little more broth and paddle soup into bowls.
Dal-lop a large scoop of cheese mixture on top.

 

 

 

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