Lasagna Soup
Serves 1
Directions
- 1Reheat a Dutch oven or large pot over medium-low heat with a glug of olive oil.
- 2Sauté one diced onion until translucent, then add three sliced cloves of garlic and a little red pepper flake.
- 3Add three tablespoons of tomato paste and cook for a few minutes until darkened and caramelized.
- 4Add one pound of ground beef, season generously with salt and pepper, and brown.
- 5Add 32 ounces of jarred marinara sauce and 8 ounces of tomato sauce.
- 6Add beef broth and a cup of cream (or more beef broth if omitting cream).
- 7Stir in one cup of ricotta cheese and let the soup come up to a gentle simmer until the cheese melts.
- 8Add one whole box of lasagna noodles, broken into big pieces.
- 9Simmer until the pasta is cooked al dente.
- 10Stir in half a cup of shredded mozzarella cheese and grated fresh parmesan cheese until melted.
- 11Serve topped with a dollop of ricotta, extra parmesan, a drizzle of oil from Calabrian chilies, and black pepper.
Ingredients
- 2 tbsp olive oil
- 1 whole yellow onion, diced
- 3 cloves garlic, sliced
- 3 tbsp tomato paste
- 1 lb ground beef
- 32 oz jarred marinara sauce
- 8 oz tomato sauce
- 4 cups beef broth
- 0.5 tbsp red pepper flake
- 1 cup ricotta cheese
- 1 box lasagna noodles
- 0.5 cup shredded mozzarella cheese
- 0.25 cup grated fresh parm
- 1 dollop Calabrian chilies
- to taste black pepper
- to taste salt
Equipment
Dutch ovenlarge pot
Tips
- You can substitute more beef broth for cream.
- Break lasagna noodles into bite-sized pieces.
- Add ricotta and extra parmesan as a topping.
- Add some spicy oil from a jar of Calabrian chilies for extra spice.
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