Monday Munchies: Lasagna Soup
When looking around for something wholesome and hearty to eat on a cold day, soup springs to mind, but this lasagna soup by Platings & Pairings our kinda soup!
2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (2 cups)
4 garlic cloves, minced
4 cups low-sodium chicken broth or beef broth
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2½ Tbsp tomato paste
1¾ tsp dried basil
¾ tsp dried oregano
½ tsp dried rosemary, crushed
½ tsp fennel seeds, crushed
½ tsp dried thyme
1 tsp granulated sugar
1½ Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1¼ cups shredded mozzarella cheese (5 oz)
½ cup finely shredded parmesan cheese (2 oz)
8 oz ricotta cheese
1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside. Heat remaining 1 tablespoon olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer at least 20 minutes.
2. Meanwhile, prepare lasagna noodles, reducing cooking time by two minutes from the directions listed on package and reserving 1 cup pasta water before draining pasta.
3. Add cooked pasta to soup along with ½ cup – 1 cup pasta water as desired.
4. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
5. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley.