Lasagna Soup
This Lasagna Soup is a lighter version of lasagna, and much easier to make. You can customize each serving with desired amounts of mozzarella cheese, ricotta cheese, and parmesan.
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 (6-ounce) can tomato paste
- 2 (15-ounce) cans diced tomatoes
- 4 cups chicken broth
- 1 tablespoon Italian Seasoning
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces uncooked bowtie pasta
Toppings
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef, onions, and garlic, and cook for 6-8 minutes until the beef is no longer pink.
- Stir in the tomato paste and cook for 1 minute. We want some of the tomato paste to kind of "stick" to the bottom of the pot and get a little brown. This will deepen the tomato flavor.
- Add the diced tomatoes, chicken broth, Italian seasoning, sugar, salt, black pepper, and pasta noodles. Bring to a boil and cook for 10-12 minutes until the pasta is cooked through, stirring frequently so the pasta does not stick to the bottom.
- At this point, the soup is ready to serve. Either add the ricotta, mozzarella, and parmesan to the whole soup, OR, ladle the soup into bowls and top them individually. Personally, I like topping them individually because each person can add how much they want.