Lasagna Soup with Sweet Potato Ricotta Dumplings
Equipment
- 1 Large pot
- 1 Mixing bowl
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 pound ground beef
- 4 cup chicken broth
- 1 can crushed tomatoes 28 ounces
- 8 ounce lasagna noodles broken into pieces
- 2 cup ricotta cheese
- 1 cup sweet potato cooked and mashed
- 1/4 cup Parmesan cheese grated
- 1 egg
- 2 cup spinach chopped
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent.
- Add Italian seasoning and red pepper flakes, stirring until fragrant.
- Add ground beef to the pot and cook until browned, breaking it apart with a wooden spoon.
- Pour in chicken broth and crushed tomatoes, bringing the mixture to a boil.
- Add broken lasagna noodles and reduce heat, simmering for 20 minutes.
- In a mixing bowl, combine ricotta cheese, mashed sweet potato, Parmesan cheese, and egg.
- Drop spoonfuls of the ricotta mixture into the simmering soup to form dumplings.
- Stir in chopped spinach and cook for an additional 5 minutes.
- Season soup with salt and pepper to taste.
- Let the soup rest for 5 minutes before serving.
- Garnish with fresh basil and serve hot.
Notes
To enhance the flavor of the soup, consider adding a splash of balsamic vinegar for acidity or a pinch of nutmeg to the ricotta mixture. If you prefer a thicker soup, allow it to simmer a little longer, and for extra richness, finish with a drizzle of cream or a dollop of pesto. Adjust the red pepper flakes to your preferred level of heat, and remember that fresh ingredients, especially the basil, can greatly elevate the dish's aroma and taste.
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