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Lasagna Soup

Lasagna Soup


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  • Author: María
  • Total Time: 45 minutes
  • Yield: 8 1x

Description

It’s like Lasagna, but easy!


Ingredients

Units Scale
  • 2 lbs lean ground beef
  • 1 lb malfadine noodles
  • 810 C chicken broth, as needed
  • 4 C marinara sauce
  • 1/4 C mozzarella, grated
  • 1 14 oz can crushed tomatoes
  • 1 yellow onion, diced
  • 5 garlic cloves, minced
  • 1 tsp crushed red pepper flakes
  • 1 tbsp tomato paste
  • 1 tbsp flat-leaf parsley, minced
  • 2 tsp balsamic vinegar
  • 1 tsp granulated sugar, to taste
  • 1 1/2 tsp kosher salt, to taste
  • 1 tsp Italian seasoning
  • 1/2 tsp cracked black pepper
  • 1 tsp olive oil

Soup Filling: 

  • 1/2 C whole ricotta
  • 1/2 C mozzarella, grated
  • 1/4 C grated pecorino romano cheese, grated
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder


Instructions

  1. Place a large pot or dutch oven over medium-high heat and drizzle in the olive oil. Add the diced onion and cook until softened and starting to brown around the edges, about 7-10 minutes. Add the minced garlic and cook for an additional 2 minutes. 
  2. Push the aromatics to one side of the pan. To the empty side add the tomato paste and stir it around until it becomes fragrant. Add the balsamic vinegar and stir the tomato paste, onion, garlic, and vinegar together. 
  3. Next, add the ground beef to the pan and break it up with a wooden spoon. Add the Italian seasoning, some of the salt, and cook over medium-high until no pink remains. Drain excess grease, if needed.  
  4. Stir in the crushed tomatoes, marinara sauce, and 8 cups of chicken broth. Bring everything to a low boil.
  5. Now, add the pasta. If you’re using long noodles, break them up into pieces that should fit comfortably into your mouth whole because who wants to waste time tryna bite it before they chew?! Use your wooden spoon to push them down into the liquid as they become more pliable. When they can finally be submerged (mostly, at least), bring everything to a low boil and cover with a tight-fitting lid.
  6. Reduce the heat and simmer over medium-low heat, stirring occasionally for 12-15 minutes, just until the noodles are al dente. As you go, pay attention to how much liquid is in the pan, and add more broth as needed – up to entire additional two cups. As soon as the noodles are al dente, turn off the heat. 
  7. To make the filling dump all of its listed ingredients into a small bowl and stir to combine. 
  8. Stir in the minced parsley and the mozzarella into the soup. Taste and add the granulated sugar and extra salt only if needed. To serve, spoon a couple of tablespoons of prepared filling into the bottom of the bowl, then ladle the desired amount of soup over the top. Dassit!  
  9. Oh, and serve immediately: the noodles will get mushy if you wait!

Notes

Read the post above the recipe to ensure success. 

  • Prep Time: 10
  • Cook Time: 35
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