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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
serves 4
1 lb ground beef
1 small onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 (32 oz) carton chicken broth
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp Italian herbs seasoning
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
Salt and pepper, to taste
5 lasagna noodles, broken (about 4 oz)
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1/2 cup part-skim ricotta cheese
In a dutch oven or large pot, combine ground beef, onion and pepper, breaking up the beef into crumbles. Cook over medium heat until ground beef is browned and vegetables are soft, about 10 minutes. Add garlic and cook another minute.
Add chicken broth, tomato sauce, tomatoes, Italian herbs, basil, red pepper flakes, and s&p. Bring to a boil, reduce heat, and simmer 15 minutes. Add noodles, return to a boil, and simmer until noodles are tender, about 10 minutes.
Remove from heat and stir in mozzarella and Parmesan cheeses. (Stir in Parmesan a little at a time
Put a 2 tbsp dollop of ricotta in the bottom of soup bowls.
Ladle soup on top of ricotta and top with additional Parmesan, if desired. Serve with salad, red wine, and crusty bread!
The soup really did taste like lasagna
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Lasagna Soup
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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
serves 4
1 lb ground beef
1 small onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 (32 oz) carton chicken broth
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp Italian herbs seasoning
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
Salt and pepper, to taste
5 lasagna noodles, broken (about 4 oz)
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1/2 cup part-skim ricotta cheese
In a dutch oven or large pot, combine ground beef, onion and pepper, breaking up the beef into crumbles. Cook over medium heat until ground beef is browned and vegetables are soft, about 10 minutes. Add garlic and cook another minute.
Add chicken broth, tomato sauce, tomatoes, Italian herbs, basil, red pepper flakes, and s&p. Bring to a boil, reduce heat, and simmer 15 minutes. Add noodles, return to a boil, and simmer until noodles are tender, about 10 minutes.
Remove from heat and stir in mozzarella and Parmesan cheeses. (Stir in Parmesan a little at a time
Put a 2 tbsp dollop of ricotta in the bottom of soup bowls.
Ladle soup on top of ricotta and top with additional Parmesan, if desired. Serve with salad, red wine, and crusty bread!
The soup really did taste like lasagna
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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