Stovetop Lasagna Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Ladle
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Add ground beef to the pot and cook until browned, breaking it into small pieces.
- Stir in chicken broth, water, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Add broken lasagna noodles and cook until tender, about 10 minutes.
- Stir occasionally to prevent noodles from sticking to the pot.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Ladle the soup into bowls and top with a dollop of ricotta cheese.
- Sprinkle with mozzarella and Parmesan cheese.
- Garnish with fresh parsley before serving.
Notes
For an extra depth of flavor, you can add a splash of red wine when sautéing the onions and garlic. Be sure to stir the soup occasionally while the noodles cook to prevent them from clumping together. To make the soup creamier, consider adding a little heavy cream or milk just before serving. Adjust the seasoning to taste, particularly if you prefer a spicier or more herbaceous dish.
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