One-Pot Lasagna Soup
One-Pot Lasagna Soup
Melanie Richtman
Perfect Dinner Recipe
Products used: 4 Quart Stainless Steel Stock Pot with Cover
Ingredients
- ½ pound of ground beef
- ½ pound of mild italian sausage
- 1 yellow onion, diced
- 1 teaspoon of minced garlic
- 1 14.5 ounce can of diced tomatoes
- 1 8 ounce can of tomato sauce
- ¼ cup of tomato paste
- 4 cups of beef broth
- 1 teaspoon of italian seasoning
- ½ teaspoon of red pepper flakes, if desired
- 6 lasagna noodles, broken into pieces
- 1 cup of ricotta cheese
- ¼ cup of parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish, if desired
Directions
In your stainless steel stock pot, cook the ground beef, italian sausage, and onion until cooked through, then drain the oil.
Add minced garlic and cook for another minute.
Add in the diced tomatoes with the liquid from the can, as well as the tomato sauce, tomato paste, and beef broth. Season with salt, pepper, italian seasoning, and red pepper flakes, then bring to a boil.
Break the lasagna noodles into pieces and add to the soup. Reduce the heat to a simmer and cook for about 10 minutes or until the noodles are softened.
In a bowl, combine the ricotta, parmesan cheese, and salt and pepper.
Once the soup is done cooking, serve with a spoonful of the ricotta mixture as desired, and top with fresh parsley.
