Cooking Classys Lasagna Soup Recipes

CLASSIC LASAGNA SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
• Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
• Add the lasagna noodles and cook until al dente according to package instructions.
• Ladle the lasagna soup into bowls and top with a dollop of ricotta.
• Enjoy!

LASAGNA SOUP

Steps:

• Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
• Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
• Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
• Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
• Meanwhile, prepare lasagna noodles according to directions listed on package.
• In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
• Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.
• Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

COOKING CLASSY'S LASAGNA SOUP

Steps:

• Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot.
• Season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set aside.
• Heat remaining tablespoon olive oil in pot, add chopped yellow onion, and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
• Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef, and season with salt and pepper to taste.
• Bring just to a boil, and then reduce heat to medium-low and cover and simmer 20 minutes.
• Meanwhile, prepare lasagna noodles according to directions listed on package.
• In a mixing bowl, using a fork, stir together mozzarella, parmesan, and ricotta.
• Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
• Ladle soup into bowls, and dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).