We all know that a lasagna dish always hits the right spot but what if we told you that you could enjoy your favourite pasta dish in the form of a soup?
Lasagna Soup
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 medium Onion (finely diced)
- 3 Garlic Cloves (minced)
- 1 lb. Ground Beef
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- (1) can Crushed Tomatoes
- 2 cups Chicken Broth
- 2 teaspoons Basil (if using fresh basil, use 2 Tablespoons)
- 1 teaspoon Oregano
- 1/2 teaspoon Red Chili Flakes
- 1 Tbsp Paprika
- 8-10 Lasagna Noodles (broken into bite-size pieces)
- 1/4 cup Heavy Cream (optional)
- 2 cups Mozzarella Cheese (divided)
- 1 1/2 cups Ricotta Cheese
- 3/4 cup Freshly Shredded Parmesan Cheese
- 1 teaspoon Garlic Salt
Instructions
Heat a large pot over medium-high heat. Add olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic. Cook for only 1 minute longer.
Add ground beef and break apart into pieces with a wooden spoon. Season with salt and pepper. Continue to cook until browned, about 6-8 minutes.
Reduce heat to medium-low and add crushed tomatoes, chicken broth, and spices.
While soup is simmering, heat a large pot of water over high heat until boiling. Cook lasagna noodles according to package instructions. Drain and set aside.
Add heavy cream (if using) and 1 cup of shredded mozzarella cheese to the soup and stir. Taste for seasonings.
In a medium bowl, stir together remaining 1 cup of mozzarella cheese, ricotta cheese, parmesan cheese, and garlic salt.
Add noodles to soup. Ladle soup into bowls and top each one with a large dollop of ricotta parmesan mixture. Top with fresh basil, if desired.
ALSO SEE: One-pot lasagna
