Lasagna soup

Lasagna Soup

We got a little snow over the weekend, and while my kiddos were happily playing outside, I was thinking about what kind of soup was going to be simmering on the stove when they came in.  I make soup often, and we’re all pretty used to getting that “soup facial” as the steam curls up and out of our bowls.  I think it’s one of the perks of winter.

This soup is a take on one of our family favorites – lasagna.  We love, love, love lasagna!  This soup definitely brings all those flavors to the party.  My favorite part though, is the yummy spoonful of cheese you put in the bottom of the bowl before ladling in the soup.  That’s what turns this soup into lasagna.  Plus, it made it kind of fun to serve.  Like a little edible science experiment going on right at the table.  But then again, I’ve been told I’m rather easy to entertain.  

Recipe:  Lasagna Soup

(adapted from A Farmgirl’s Dabbles)

1 lb. ground beef  (90/20)
1 large chopped onion
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp dried basil
1/2 tsp. crushed red pepper flakes
3 T. tomato paste
1 28-oz. can petite diced tomatoes
1 bay leaf
6 c. chicken broth
8 oz. broken lasagna noodles or fusilli pasta
salt and freshly ground black pepper, to taste
2 c. shredded mozzarella cheese, for sprinkling on top of served soup

For cheesy goodness:
8 oz. ricotta cheese
1/2 c. grated Parmesan cheese
1/4 tsp. salt
freshly ground pepper

Cook ground beef and onion in a large pot until meat is no longer pink and onions are translucent.  Add garlic, oregano, basil, and red pepper flakes.  Cook for 1 minute.  Add tomato paste and mix well. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaf, and chicken broth.  Stir to combine.  Bring to a boil and then reduce heat and simmer for 30 minutes.  Meanwhile, cook broken lasagna noodles or fusilli in another pot, until al dente.  Drain pasta and add to soup.  Season soup with salt and pepper, to taste.

In a small bowl, mix up the cheesy goodness by combining the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheese mixture in each soup bowl, ladle the hot soup on top, then sprinkle with a generous portion of mozzarella cheese.

Servings:  8

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