Ingredients:
For the Soup:
1 lb ground beef (or Italian sausage, or a mix)
1 medium onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
1 can (6 oz) tomato paste
4 cups beef broth (or vegetable broth for a lighter version)
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
Salt and black pepper, to taste
8 oz lasagna noodles, broken into bite-sized pieces
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
For the Topping (optional):
Fresh basil or parsley, chopped
Instructions:
Cook
the Ground Meat: In a large pot, heat a bit of olive oil over medium
heat. Add the ground beef (or sausage) and cook, breaking it apart with a
spoon, until browned and fully cooked, about 5-7 minutes. Drain excess
fat if needed.
Sauté the Onion and Garlic: Add the
chopped onion to the pot with the meat and cook for 3-4 minutes, until
softened. Stir in the minced garlic and cook for another 1 minute, until
fragrant.
Add the Tomatoes and Broth: Stir in the
crushed tomatoes, tomato paste, beef broth, basil, oregano, thyme, and
bay leaf. Bring the soup to a boil, then reduce the heat to a simmer and
cook for 15-20 minutes to allow the flavors to meld. Season with salt
and pepper to taste.
Cook the Noodles: Add the broken
lasagna noodles to the soup and simmer for another 10-12 minutes, or
until the noodles are tender.
Make the Ricotta
Mixture: In a small bowl, combine the ricotta cheese, half of the
mozzarella, and the grated Parmesan cheese. Stir well.
Serve:
Ladle the soup into bowls. Add a spoonful of the ricotta mixture on top
of each bowl of soup, allowing it to melt slightly. Sprinkle with the
remaining mozzarella and garnish with fresh basil or parsley if desired.
Enjoy: Serve this hearty, cheesy lasagna soup hot, and enjoy a delicious, comforting twist on the classic lasagna!
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