Lee Ann I love lasagna but I don’t always have the time to assemble it. This is a quick alternative and it’s delicious!
Ingredients
- 1 lb Ground Beef
- 1 large Onion
- 4-5 cloves garlic
- 4 cups chicken broth
- 2 cans Petite Diced Tomatoes
- 1 can Crushed Tomatoes
- 3 tblsp Tomato Paste
- 2 tsp Dried Basil
- 1/2 tsp Dried Rosemary
- 1/2 tsp Fennel Seeds
- 1/2 tsp Dried Thyme
- 1 tsp Sugar
- 3 tblsp Fresh Parsley Plus extra for garnish
- Salt & Pepper to taste
- 1 box Mafalda Noodles Cook according to packaging
- 1 1/2 cups Shredded Mozzarella Cheese
- 1/2 cup Shredded Parmesan Cheese
- 8-10 oz Ricotta Cheese
Servings:
Instructions
- Brown the ground beef. Add the onion and the garlic and saute until the onions are soft.
- Add in the chicken broth, tomatoes, sugar, fresh parsley and spices. (I grind my spices before putting them in).
- Bring to a boil. Reduce heat and simmer 20-30 minutes. The longer it sits, the better it tastes!
- Cook your noodles according to the package.
- Add your cooked pasta to the soup along with some of the water used to boil the noodles in. I add about a ladle full. If you are not eating the soup right away or will only be eating a little of it, serve your noodles separately.
- Mixed together the cheeses. It should be thick in texture.
- Serve the soup in bowls and top with the cheese and some fresh parsley. Enjoy!
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