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Recipe: One-Pot Beefy Lasagna Soup

One-Pot Beefy Lasagna Soup Recipe
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.

Ingredients

 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

Directions

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.

Recipe: One-Pot Beefy Lasagna Soup

~ Marla Meridith

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