ET Recipe Of The Month: Cozy Lasagna Soup

By
Cristina Giacalone
-
22

All the comforting flavors of classic lasagna come together in one warm and hearty bowl. Loaded with tender pasta, a rich tomato broth, seasoned ground beef and plenty of cheese, this lasagna soup is the perfect dinner for a crisp October evening. Serve it with warm garlic bread for the ultimate cozy meal.

THIS IS WHAT YOU NEED

  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can crushed tomatoes, 28 ounces
  • 1 can diced tomatoes, 14.5 ounces
  • 4 cups chicken broth
  • 8 lasagna noodles, broken into bite sized pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil or parsley for garnish

THIS IS WHAT YOU DO

  1. Heat a large pot over medium heat.
  2. Add the ground beef and diced onion and cook until the beef is browned
    and the onion is tender. Drain any excess grease.
  3. Add the garlic, tomato paste, Italian seasoning, dried basil, salt and black pepper. Stir and cook for about one minute until fragrant.
  4. Pour in the crushed tomatoes, diced tomatoes and chicken broth. Stir everything together and bring the soup to a gentle boil.
  5. Add the broken lasagna noodles. Reduce the heat and simmer for about 12 to 15 minutes, stirring occasionally, until the pasta is tender.
  6. Stir in half of the mozzarella and Parmesan until the cheese melts into the soup.
  7. Ladle the soup into bowls and top each serving with a generous spoonful of ricotta, additional mozzarella and Parmesan.
  8. Finish with fresh basil or parsley and serve warm with garlic bread on
    the side.

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