Ingredients: |
Ingredients: 2 TBSP olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (1 3/4 cups)
5 garlic cloves, to taste, minced
4 1/2 cups low-sodium chicken broth, then more to thin as desired
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 TBSP tomato paste
1 3/4 tsp dried basil**
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
Salt and freshly-ground black pepper, to taste
8 lasagna noodles, broken in to bite-sized pieces (6.5 oz)***
1 1/4 cup (5 oz) shredded mozzarella cheese
1/2 cup (2 oz) shredded parmesan cheese
8 oz ricotta cheese
2 TBSP chopped fresh parsley, plus more for garnish
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Directions: |
Directions:Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
Heat remaining one tablespoon olive oil in pot, added chopped onion and sauté until it begins to soften, about 3 minutes. Add in garlic and sauté 30 seconds longer.
Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodle according to directions listed on package.
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta,
Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup)
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This recipe for Lasagna Soup is from