I been craving lasagna soup. I finally got to make some tonight. It's raining and chilling here so this will hit the spot! Have a good evening everyone!
INGREDIENTS
2 tbsp Oil
1 pound Ground beef
1 cup Onion, Finely chopped
4 cloves Garlic, Finely minced
1 tsp Italian seasoning
1 jar Italian pasta sauce, 24 oz. jar
8-10 cups Chicken broth, Low sodium
1 can Crushed tomatoes, 14 oz. can
1 tbsp Vinegar
1 tsp Granulated sugar
Salt, To taste
Pepper , To taste
1 tsp Oregano, Dried
1 tsp Parsley, Dried
1/4 tsp Rosemary, Dried
1 Bay leaf
10-11 Lasagna noodles, Broken into 2 inch pieces, Uncooked
1/4 cup Basil, Fresh, Roughly chopped
1/3 cup Heavy cream
1/3 cup Mozzarella cheese, Shredded
1/3 cup Parmesan cheese, Shredded
INSTRUCTIONS
Heat oil in nonstick pot over medium high heat.
Add ground beef, onions, garlic, Italian seasoning and cook until until beef is brown.
Drain excess fat.
Add pasta sauce, broth, crushed tomatoes, vinegar, sugar, salt, pepper, oregano, parley, rosemary, bay leaf, lasagna noodles, half the basil.
Mix everything together and bring to a boil.
Reduce the heat to medium-low and let it simmer until noodles are fully cooked. Stir often to prevent the soup from burning and sticking to the pot.
Remove and discard the bay leaf.
Stir in heavy cream and the remaining basil.
Turn off heat and sprinkle shredded mozzarella and parmesan cheese and the cheese will start to melt immediately. Serve and enjoy!
NOTES
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 2 days.