Recipe: One-Pot Beefy Lasagna Soup

February 16, 2021

Yields6 Servings

2 tbsp olive oil

1 lb lean ground beef

1 large yellow onion, diced

4 cloves garlic, minced

5 cups (40 oz) chicken broth

1 can (14.5 oz) petit diced tomatoes

1 can (14.5 oz) can crushed tomatoes

½ cup (4 oz) dry white wine

2 tbsp tomato paste

¼ cup chopped fresh Italian parsley

1 tbsp chopped fresh basil

¾ tsp dried oregano

10 dry lasagna noodles, broken into pieces

salt and pepper to taste

8 oz whole milk ricotta cheese

½ cup finely shredded parmesan cheese

extra chopped fresh parsley for serving

1

Heat the oil over medium-high heat in a large Dutch Oven or soup pot. Once the oil is hot, add the onion and crumble in the ground beef, stir occasionally. Cook for 7-10 minutes or until the meat is browned. Season with some salt & pepper. Mix in the garlic.

2

Add the chicken broth, diced & crushed tomatoes, puree, wine and herbs. Bring to a boil. Add the lasagna noodles. Reduce heat to a simmer and place the lid on. Continue to cook for about 20 minutes or until the noodles are cooked to your liking.

3

While the soup is cooking combine the ricotta and parmesan. Slice the mozzarella.

4

Spoon portions of soup into oven safe bowls. Top with a dollop of the ricotta mixture and mozzarella. Broil for 3 minutes or until browned to your liking. Serve hot, topped with parsley and basil.