Lasagna Soup
Course
Soup
Servings
10
servings
Servings
10
servings
Ingredients
1
Tbl
olive oil
2
lb
ground beef
part Italian sausage if desired
1
large
onion
diced
2-4
cloves
garlic
to taste, minced
4
cups
chicken broth
2
14.5 oz
cans diced tomatoes
1
6 oz
can tomato paste
2
tsp
dried basil
1
tsp
dried oregano
1/2
tsp
dried rosemary
crushed
salt
to taste
Freshly ground black pepper
to taste
8
oz
bowtie or crushed lasagna noodles
1 1/4
cups
mozzarella cheese
shredded
1/2
cup
Parmesan cheese
finely shredded
4
oz
cottage cheese
or ricotta
2
Tbl
dried parsley
1
cup
favorite mushrooms
optional
2
cup
spinach
optional
Instructions
Heat olive oil in a large pot over medium-high heat.
Add onions and saute until translucent.
Add garlic and saute until fragrant.
Add beef, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef.
Add chicken broth, tomatoes, tomato paste, seasonings and additional salt and pepper if needed.
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Add mushrooms and spinach near end of cooking time if using.
Meanwhile, cook noodles until al dente and set aside.
In a mixing bowl, using a fork, stir together mozzarella, Parmesan and cottage cheese.
Add parsley.
To serve, divide soup into bowls, add noodles to preference and then about 2 Tbl cheese mixture.
Broil if desired until cheese melted and browns slightly.
Serve with green salad.