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Lasagna Soup!


  • Yield: 4 servings, can be increased or decreased as needed!

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1 medium onion, chopped
  • 1 tablespoon oregano
  • 2 tablespoons tomato paste
  • 1 14 ounce can diced tomatoes
  • 2 cups chicken stock (I like the Pacific and Imagine brands in the box)
  • 4 ounces campanelle or other short pasta
  • 1/4 cup chopped fresh basil leaves, or 1 tablespoon dried
  • Salt and pepper
  • 1 cup fresh ricotta, room temperature
  • 1 cup shredded mozzarella cheese, room temperature

Instructions

  1. Brown beef over medium high heat in a large heavy pot (a Dutch oven is ideal). Add onion and cook until soft, another 5 minutes or so. Stir in oregano and tomato paste and cook for another minutes.
  2. Add tomatoes and chicken stock and bring to a boil. Add pasta and cook until pasta is tender (look for the timing on the pasta box). Taste and add salt as needed.
  3. Ladle soup into four bowls. Sprinkle basil on top. Add a generous spoonful of ricotta, scatter shredded mozzarella on the top and grind on some pepper. Serve at once.