Wednesday, March 19, 2014

Lasagna Soup

Lasagna Soup
I loved this soup- it tasted just like lasagna in a bowl!!  I'd seen a few recipes for Lasagna Soup floating around the internet, and just needed to make this one when I saw it on Cooking Classy.  It's perfect for the finicky March weather (warm or cold- it can't decide) and makes your house smell good too. 
Lasagna Soup
Lasagna Soup
adapted from Cooking Classy

2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (about 2 cups)
3 - 5 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
2 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1/2 tsp granulated sugar
2-4 Tbsp fresh basil, chopped, optional
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
6-8 lasagna noodles, broken into bite size pieces
1 cup shredded mozzarella cheese
1/2 cup finely shredded parmesan cheese
8 oz ricotta cheese

1.  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 majority of fat from beef and set aside. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked 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.

2.  Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.

3.  Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. Add fresh basil, if using. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

4.  Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley and basil, optional.
Lasagna Soup
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4 comments:

The Hulls said...

Ooh! This looks SO yummy! I'm going to try it!

What a Dish! said...

Good!! I hope you like it!

Debbie Carter said...

Looks fabulous. I don't eat a lot of wheat but when I saw this, I thought how perfect cauliflower would be in it. I am going to make it this week!

What a Dish! said...

Actually, I should have mentioned here how wonderful it was without noodles- I ate a bowl that way too. It was just as good. It would be fine to leave them out. The cauli sounds interesting though, and would make it healthier.