Lasagna Stoup Ala Rachael Ray Recipes

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LASAGNA STOUP ALA RACHAEL RAY



Lasagna Stoup Ala Rachael Ray image

I saw this recipe....in Everyday Rachael Ray Mag March/2009..simple ingredients, had them all on hand...made a wonderful pot of soup!! Only thing we missed....no crusty bread to dip in bowl....next time ........

Provided by katie in the UP

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 lb ground beef (extra lean)
1 large onion, finely chopped
2 carrots, peeled and grated
4 garlic cloves, finely chopped (I grated them)
1 (32 ounce) box chicken stock
1 (28 ounce) can crushed tomatoes
1/2 lb lasagna noodle, broken
1 cup basil leaves, torn (I had to use dried...approx 3 tbls)
1 cup ricotta cheese
parmesan cheese
1 tablespoon italian seasoning (my addition)
1 teaspoon crushed red pepper flakes (my addition)

Steps:

  • In a soup pot, heat oil over med high heat.
  • Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
  • Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
  • Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
  • Add the pasta and cook until al dente, about 15 minutes.
  • Serve stoup in bowls and dollop with ricotta.
  • Pass the parm at the table.

Nutrition Facts : Calories 793.8, Fat 35.9, SaturatedFat 13.7, Cholesterol 115.3, Sodium 902.9, Carbohydrate 73.6, Fiber 6.9, Sugar 15.2, Protein 44.1

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