Can you believe it’s already September?! I feel like this year has absolutely flown! Since it’s getting cool up here in Minnesota, I wanted to share another family favorite. Lasagna Soup! So easy & comforting – perfect for chilly nights and busy weeks.
Have you ever had Lasagna soup? It’s such a simple recipe that you will love! We love the fresh spices so much. So incredibly delicious! If you don’t eat red meat, you can easily substitute ground turkey or chicken. It’s all personal preference really. I love to serve this with warm crusty bread and a light side salad, but it’s heart enough all on its own!
Emms can’t eat this because of his tomato allergy, so I always keep a bit of the meat separate & cook noodles separately for him. He gets deconstructed soup without the tomatoes! I don’t think he minds too much though. He’s all about the cheese and noodles right now.
Lasagna Soup
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound lean ground beef
4 cups beef broth
1 28 oz. can of diced tomatoes, with juice
1 6 oz. can of tomato paste
1 teaspoon ground oregano
2 teaspoons Italian seasoning
2 tablespoons fresh basil, chopped
Salt and black pepper to taste
2 ½ cups uncooked rotini pasta
Cheese Topping:
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 cup Ricotta cheese
Fresh parsley, chopped for garnish
Instructions:
In a large pot heat the olive oil over medium heat.
Add in the chopped onion and cook for 2-3 minutes until softened.
Add in the garlic and sauté for 1 minute.
Add in the ground beef, cook until browned then drain excess fat.
Add in the beef stock, diced tomatoes, tomato paste, basil, oregano, Italian seasoning, salt and pepper and stir until combined. Stir in zucchini.
Bring to a light boil, reduce heat to medium-low, cover and simmer 20 minutes.
While soup is simmering, stir cheese topping ingredients together in a medium bowl.
After the soup has simmered for 20 minutes add in the noodles and cook for an additional 8-10 minutes until the noodles are tender.
Ladle soup into bowls, top with a spoonful of the cheese mixture and sprinkle with chopped parsley.
