1/2 tsp dried rosemary and fennel seeds (crushed) and dried thyme
1 tsp granulated sugar
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded mozzarella cheese (5 oz)
1/2 cup finely shredded parmesan cheese (2 oz)
8 oz ricotta cheese
Instructions
1. Heat one tablespoon olive oil in a large pot over medium-high
heat. Once hot, crumble beef into pot, season with salt and pepper
to taste and cook, stirring occasionally until browned. Drain
majority of fat from beef and set aside (you can drain it all if you
want it to be healthier I just like the little bit of flavor a small
amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add
chopped yellow onion and saute until it begins to soften, about 3
minutes. Add in garlic and saute 30 seconds longer. Add in chicken
broth, diced tomatoes, crushed tomatoes, tomato paste, basil,
oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked
ground beef and season with salt and pepper to taste. Bring just to
a boil, then reduce heat to medium-low, cover and simmer 20
minutes.
2. Meanwhile, prepare lasagna noodles according to directions
listed on package, reserving 1 cup pasta water before draining
pasta. Or use ready to use noodles and omit the pasta water.
3. Add cooked pasta to soup along with 1/2 cup - 1 cup pasta
water as desired. In a mixing bowl, using a fork, stir together
mozzarella, parmesan and ricotta.
4. Ladle soup into bowls, dollop with a large scoop of the cheese
mixture and sprinkle with chopped parsley (you can help the cheese
melt better by cooking in the microwave after dolloping over soup
for a bit or you could put the soup in oven safe bowl, top with
cheese mixture and set under broiler to melt well. Or just stir into
very hot soup and it should melt well).
Originally Submitted
1/29/2015
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