Lasagna Soup

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 6 cups beef broth
• 8 oz lasagna noodles, broken into 2-inch pieces
• 1 cup ricotta cheese
• 1.5 cups mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• 1 large egg
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat until shimmering, ~2 minutes.

2. 2

   Add ground beef, breaking it up with a spoon as it browns, until no pink remains, ~6 minutes.

3. 3

   Drain excess fat from the pot, leaving about 1 tablespoon.

4. 4

   Add diced onion and cook, stirring occasionally, until softened and translucent, ~4 minutes.

5. 5

   Stir in minced garlic and cook until fragrant, ~1 minute.

6. 6

   Pour in crushed tomatoes and beef broth, scraping up any browned bits from the bottom.

7. 7

   Stir in dried basil, oregano, salt, and pepper. Bring to a boil.

8. 8

   Add broken lasagna noodles and simmer until pasta is tender, ~12 minutes, stirring often.

9. 9

   In a small bowl, whisk together ricotta, 1 cup mozzarella, parmesan, and egg until smooth.

10. 10

    Reduce heat to low. Stir cheese mixture into the soup until evenly combined.

11. 11

    Top each bowl with remaining mozzarella. Serve hot.

Tools you’ll need

• large pot (6-quart)
• wooden spoon
• small bowl
• whisk
• ladle

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