Lasagna Soup
Source: Found on Pinterest
Ingredients
- 1 lb. ground sirloin (or hot/sweet Italian pork sausage, casings removed)
- 1 Tbls. olive oil
- 1 yellow onion, diced (about 1-1/2 cups)
- 1 small green pepper, diced
- 3-5 garlic cloves, minced (your preference)
- 32 oz. chicken broth or stock (I use Kitchen Basics stock)
- 14.5 oz. can petite diced tomatoes (Italian if available)
- 14.5 oz. crushed tomatoes
- 2-1/2 Tbls. tomato paste
- 1-3/4 t. dried basil
- ¾ t. dried oregano
- ½ t. dried rosemary, crushed
- ½ t. fennel seeds, crushed
- ½ t. dried thyme
- 1 t. sugar
- 1-1/2 Tbls. chopped fresh parsley, more for garnish (1-1/2 t. dried)
- salt and pepper to taste
- 6-7 lasagna noodles, broken into bite size pieces
Cheese Topping
- 1-1/4 c. low fat mozzarella cheese, shredded (5 oz.)
- ½ c. finely shredded parmesan cheese (2 oz.)
- 1 c. low-fat ricotta cheese
Instructions
Heat olive oil in large Dutch oven. Crumble beef (or pork), add onion and green pepper, season with salt and pepper and fry stirring occasionally until almost browned. Add in the garlic and continue to brown until meat has been thoroughly cooked. Drain fat.
Add chicken broth or stock, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar and parsley. Bring just to a boil, then reduce heat to medium-low and simmer 20-30 minutes.
Meanwhile, prepare lasagna noodles according to package directions, reserving 1 cup of pasta water before draining.
Add cooked pasta to soup along with reserved pasta water to thin the soup, if desired.
For topping: In a mixing bowl, stir together mozzarella, parmesan and ricotta, using a fork to blend.
To serve: ladle soup into bowls, dollop a large scoop of the cheese topping and sprinkle with fresh chopped parsley.
NOTE: Serves 6. You could also use a combination of pork and beef (1/2 lb. each)