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Lasagna Soup

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Courses:
Difficulty: Beginner
Ingredients
  • 1 lb Ground Beef
  • 1 Onion (*large)
  • 5 clove Garlic Cloves
  • 4 cup Chicken Broth or Stock
  • 2 can Petite Diced Tomatoes
  • 1 can Crushed Tomatoes
  • 3 tbsp 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 tbsp Fresh Parsley (*Plus extra for garnish)
  • Salt & Pepper to taste
  • 12 oz Mafalda Noodles (*Cook according to packaging)
  • 1.5 cup Shredded Mozzarella Cheese
  • 1/2 cup Shredded Parmesan Cheese
  • 8 oz Ricotta Cheese
Instructions
  1. 1
    Brown the ground beef. Add the onion and the garlic and sauté until the onions are soft.
  2. 2
    Add in the chicken broth, tomatoes, sugar, fresh parsley and spices. (I grind my spices before putting them in).
  3. 3
    Bring to a boil. Reduce heat and simmer 20-30 minutes. The longer it sits, the better it tastes!
  4. 4
    Cook your noodles according to the package.
  5. 5
    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.
  6. 6
    Mixed together the cheeses. It should be thick in texture.
  7. 7
    Serve the soup in bowls and top with the cheese and some fresh parsley. Enjoy!
Read it online: https://fiftyshadesofmommy.com/recipe/lasagna-soup/