Lasagna Soup
I LOVE lasagna, so when I saw this recipe for Lasagna Soup, I knew I had to try it.
It’s a wowzers too!
This is my new go to soup recipe on a chilly day.
For the soup:
2 tsp. olive oil
1 lb. hamburger meat
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
additional cheesy yum:
2 c. shredded mozzarella cheese
To Make:
Heat olive oil in a large pot over medium heat. Add meat, breaking up into bite sized pieces, and brown for about 5 minutes.
Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
Bring to a boil and then reduce heat and simmer for 30 minutes.
Add uncooked pasta and cook until al dente.
Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.
You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.
Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Enjoy your amazingness!
Lasagna Soup
2015-01-04 12:10:18
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Ingredients
- 2 tsp olive oil
- 1 lb hamburger meat
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 2 Tbsp tomato paste
- 1 28-oz can fire roasted diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 oz. mafalda or fusilli pasta
- 1/2 cups finely chopped fresh basil leaves
- salt and freshly ground black pepper, to taste
Cheesy Topping
- 8 oz. ricotta
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- pinch of freshly ground pepper
- 2 cups shredded mozzarella cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add meat, breaking up into bite sized pieces, and brown for about 5 minutes.
- Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
- Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
- Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
- Bring to a boil and then reduce heat and simmer for 30 minutes.
- Add uncooked pasta and cook until al dente.
- Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.
- You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.
- Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
- While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
- To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Adapted from A farm girls dabbles
Adapted from A farm girls dabbles
Everyday Adventures https://www.everydayadventures.com/
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