The Gang

Lasagna Soup

Name: Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1-2 tablespoons Olive Oil (or preferred oil); 1 pound Ground Beef; 1 large Onion (diced); 4 cloves Garlic (minced); 1 (15-ounce can) Diced Tomatoes (don't drain); 1 (15-ounce can) Tomato Sauce (or tomato puree); 3 ounces Tomato Paste (same as 1/4 cup); 4 cups Chicken Broth; 1-2 cups Water (or more as needed to adjust consistency); 1 tablespoon Italian Seasoning; 1 teaspoon Sea Salt (or more as needed to adjust flavor); Black Pepper (to taste); 8 ounces Bowtie Pasta (uncooked) (*see footnote); 1/2 cup Ricotta Cheese; 2 ounces Mozzarella Cheese (shredded, about 1/2 cup); 1/4 cup Parmesan Cheese (shaved, shredded, or fresh grated); 1/4 cup Fresh Parsley (chopped)

12 servings

portions

15 minutes

temps actif

45 minutes

temps total

Commencer à Cuisiner

Ingrédients

1-2 tablespoons Olive Oil (or preferred oil)

1 pound Ground Beef

1 large Onion (diced)

4 cloves Garlic (minced)

1 (15-ounce can) Diced Tomatoes (don't drain)

1 (15-ounce can) Tomato Sauce (or tomato puree)

3 ounces Tomato Paste (same as 1/4 cup)

4 cups Chicken Broth

1-2 cups Water (or more as needed to adjust consistency)

1 tablespoon Italian Seasoning

1 teaspoon Sea Salt (or more as needed to adjust flavor)

Black Pepper (to taste)

8 ounces Bowtie Pasta (uncooked) (*see footnote)

1/2 cup Ricotta Cheese

2 ounces Mozzarella Cheese (shredded, about 1/2 cup)

1/4 cup Parmesan Cheese (shaved, shredded, or fresh grated)

1/4 cup Fresh Parsley (chopped)

Instructions

See recipe footnotes for pressure cooker instructions

Heat 4.5 quart soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.

Add GROUND BEEF, ONIONS, and GARLIC. Sauté until the beef is cooked through, stirring as needed. Drain excess fat, if needed.

Stir in TOMATOES (with their juice), TOMATO SAUCE, TOMATO PASTE, BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.

Increase heat to HIGH and bring the soup to a boil.

Reduce heat to a medium simmer and cook soup for 10 to 15 minutes until the pasta is cooked to your liking, stirring frequently to prevent the pasta from sticking together.Note: If needed, add more water or broth in small amounts to adjust the soup consistency to your liking.

Serving options: 1) Add the RICOTTA, MOZZARELLA, PARMESAN, to the whole soup; or 2) Serve the cheeses on the side and add it to individual servings. Garnish with FRESH PARSLEY.

To store: Cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer (or more if vacuum sealed).To reheat: Add more water or broth as desired because the noodles will have absorbed much of the broth.

Nutrition

Taille de Portion

1 cup

Calories

195 kcal

Lipides Totaux

10 g

Lipides Saturés

4 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

38 mg

Sodium

693 mg

Glucides Totaux

12 g

Fibres Diététiques

1 g

Sucres Totaux

2 g

Protéines

14 g