Lasagna Soup
Perfectly suited for the cozy days of autumn, this soup combines all the flavors you love in lasagna, but in a comforting, easy-to-make bowl of goodness.
Servings 4 -6 servings
Ingredients
- 1 lb ground beef or your favorite ground meat
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 small white onion diced
- 1/2 cup @raoshomemade marinara sauce plus more to taste I don’t like it overly acidic
- 6 oz broken mafaldine noodles I got mine @wegmans
- 1 tbsp garlic paste I said tomato paste but I meant garlic pasta, tomato paste would be good too for depth of flavor!
- 1 tsp Italian seasoning
- 1 tsp paprika
- Salt & pepper to taste
- 4 cups chicken or beed broth
- 2 cups water
- 1 bay leaf
- Splash of heavy cream* optional but recommended for extra creaminess
For cheese topping:
- 1/3 cup Ricotta cheese to serve
- 1/3 cup parmesan cheese
- 2 tbsp mozzarella cheese or more to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion and cook until translucent, about 2-3 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain excess fat if necessary.
- Stir in the marinara, broth, water, seasoning and bay leaf.
- Bring the soup to a boil, then reduce the heat, cover and let it simmer for about 20 minutes, allowing the flavors to meld.
- As soup begins to simmer, add in mafaldine noodles or broken lasagna noodles if you can't find it.
- In a separate bowl, combine the ricotta cheese, grated parmesan cheese, and shredded mozzarella cheese.