The Best Lasagna Soup Recipe
Ingredients:
1-2 tablespoons olive oil
1 pound lean ground beef
1 large onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes (don't drain)
1 (15-ounce) can tomato sauce or tomato puree
1/2 (6-ounce) can tomato paste
4 cups chicken broth, plus 1 cup water
1-2 cups water (as needed to adjust broth)
1 tablespoon Italian seasoning
1 teaspoon sea salt
Black pepper, to taste
8 ounces bowtie pasta (uncooked)
Lasagna Soup Toppings:
1/2 cup ricotta cheese
2 ounces mozzarella cheese, shredded (about 1/2 cup)
1/4 cup Parmesan cheese (shaved, shredded, or freshly grated)
1/4 cup fresh parsley, chopped
Directions
Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart until browned. Drain excess fat if necessary.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
Stir in the diced tomatoes, tomato sauce, and tomato paste. Add the chicken broth, 1 cup water, Italian seasoning, sea salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
Add the uncooked bowtie pasta to the soup and cook according to package instructions, stirring occasionally until the pasta is tender. Add additional water as needed to reach your desired consistency.
To serve, ladle the soup into bowls and top each serving with a dollop of ricotta cheese, shredded mozzarella, Parmesan, and chopped fresh parsley.
Servings: 6
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