How to Make Lasagna Soup
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Ingredients
2 tbsp olive oil
1 lb lean ground beef
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp dried thyme or use fresh thyme leaves
2 tsp dried basil
2 tsp dried oregano
1 large yellow onion approximately 1 1/2 cups chopped
2 medium carrots 1 cup cubed
2 stalks of celery 1 cup chopped
4 cloves of garlic
3 tbsp tomato paste
½ c red wine
8 cups beef/vegetable stock
1 cup tomato puree
1 14 oz can diced tomatoes
½ pound fusilli or other variety of pasta (you can use broken lasagna noodles in this recipe, if you wish!)
For the Cheese Topping:
1 cup ricotta cheese
1/3 cup grated parmesan
1/3 cup shredded mozarella
1/2 tsp nutmeg
1/4 tsp salt
Instructions
For the Cheese Mixture:
Add the ricotta, grated parmesan cheese, nutmeg and salt to a bowl and mix well. Put the mixture in the fridge and let the flavours blend while you make the soup.
For the soup:
Heat a large pot over medium-high heat and add the olive oil.
Add the ground beef, salt, pepper, garlic powder and herbs and cook until the beef is browned. Remove the cooked beef to a plate and set aside.
Turn the heat down to medium and add the diced onion, carrots and celery and garlic to the pot. Sauté until the onions are translucent.
Add the tomato paste and mix it well. Deglaze the pot (scrape up the brown bits off the bottom of the pot) with the red wine.
Add the beef stock, the tomato puree and the diced tomatoes and bring to a boil.
Add the pasta, stir well until all the noodles are covered, and reduce the heat to medium.
Cover the pot with a lid and cook for about 7-9 minutes stirring at least once as the noodles cook until they're al dente (just slightly undercooked).
To serve this soup, add a dollop of the cheese mixture on top of every bowl.
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