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Lasagna Soup

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Ingredients
  

  • For the Soup:
  • 1-2 tbsp olive oil or preferred oil
  • 1 lb ground beef
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 15 oz can diced tomatoes (with juice)
  • 1 15 oz can tomato sauce or puree
  • 3 oz tomato paste about ¼ cup
  • 4 cups chicken broth
  • 1-2 cups water adjust for consistency
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt adjust to taste
  • Black pepper to taste
  • 8 oz bowtie pasta uncooked or other pasta of choice
  • Toppings Optional:
  • ½ cup ricotta cheese
  • 2 oz mozzarella cheese shredded (about ½ cup)
  • ¼ cup Parmesan cheese grated or shredded
  • ¼ cup fresh parsley chopped

Instructions
 

  • Prepare the Base
  • Heat a large soup pot (4.5-quart capacity) over medium-high heat. Add olive oil and heat until shimmering.
  • Cook the Beef Mixture
  • Add ground beef, diced onions, and minced garlic to the pot. Sauté until the meat is fully cooked, breaking it into small pieces as it cooks. Drain excess fat if necessary.
  • Add Tomato Base and Seasonings
  • Stir in the diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper.
  • Cook the Pasta
  • Add the uncooked pasta to the soup and increase the heat to high. Bring the soup to a boil, then reduce the heat to medium and simmer for 10-15 minutes, stirring frequently to prevent the pasta from sticking.
  • Adjust Consistency
  • Add water or broth in small amounts if the soup becomes too thick for your liking.
  • Serve with Toppings
  • Serve immediately, topping each bowl with ricotta, mozzarella, Parmesan, and fresh parsley. Alternatively, mix the cheeses directly into the soup for a creamy finish.