Lasagna Soup

The weather is finally starting to move from 90 degrees and down to 60s-70s! its seriously about time in hot Georgia, I really thought summer was getting an extension! The weather is changing and although it is not super cold yet, I am about two seconds away from pulling out my UGGs, my favorite scarves, and my onesie (for household activities of course!)

But, my favorite part about the seasons changing is the FOOD! I mean come on, if pumpkin spice lattes, sweet potato pies, and apple fritter bread doesn’t get you excited for fall, what are you doing??! This fall I am particularly excited about trying Apple Cider!! I have never had it before (SHOCKER!) and I am about ready!! So, if you have any good recipes, tips, or tricks on how to make amazing apple cider – let me know, ASAP!

When I think of fall food, I think of hearty, comforting, “stick to your ribs” food!! And this Lasagna Soup definitely makes the cut! I made a pretty large batch being that I am convinced that it is NOT possible for me to make a small amount of food! I really want to try though; I always make too much of whatever I cook (shrugs!) But since I’m going have extra I am looking forward to stocking the leftovers in the freezer!

This Lasagna Soup is super meaty & filled with dried herbs, garlic, and onion! Top it off with creamy ricotta and mozzarella cheese & it’s a done deal for dinner! Full recipe and measurements below. Video is up on my channel!

 

Lasagna Soup
Ingredients:
1 yellow onion, diced
1 clove of garlic, diced
2 tbs vegetable oil
2 lbs ground beef
1 box lasagna noodles (16 oz)
1 can diced tomatoes (14.5 oz)
(3) 15 oz cans of tomato sauce
½ tsp tomato paste
15 oz ricotta cheese
1 bag mozzarella cheese

To season beef:
1 tbs dried parsley
1 tbs dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tbs dried basil
1 tbs Italian seasoning
Salt and pepper to taste

To season soup:
1 tbs dried parsley
1 tbs dried oregano
1 tbs onion powder
1 tbs garlic powder
1 tbs dried basil
1 tbs Italian seasoning
Salt and pepper to taste
8 tbs white sugar
1 tsp brown sugar

                                                                              Directions:
1. In a pan, add vegetable oil, ground beef, and onions over medium high heat. cook for 12-15 minutes or until ground beef is brown and onions are soft and translucent. Drain off excess grease if necessary.
2. Add in seasonings for beef (see ingredients) and diced garlic to pan. Cook for an additional 5-6 minutes. Remove and set aside.
3. Fill a large pot with water and bring to boil over medium high heat. season water with salt.
4. Add in broken lasagna noodles (see tutorial) and cook for 12-14 minutes or until al dente. Drain and set aside when done.
5. In a soup pot or a large pot, add ground beef, diced tomatoes, and tomato sauce. Mix until combined.
6. Add in tomato paste, seasonings for soup (see ingredients, beef broth, sugars, salt and pepper. Mix until combined. Add in cooked lasagna noodles.
7. Cover with lid and let simmer on low for 6-7 minutes. Only to heat thoroughly.
8. In a bowl season ricotta cheese with salt and pepper. Set aside.
9. In a soup bowl or serving bowl add in lasagna soup. Top with mozzarella cheese and ricotta. (see note #3)
10. Garnish with a pinch of Italian seasoning of fresh parsley.

Notes:
1. Add a couple tablespoons oil to boiling water to prevent noodles from sticking together.
2. Ricotta may become watery upon adding salt. This is totally normal and is happening because salt draws out moisture. Mix to get rid of water.
3. Make sure ricotta cheese is warmed. You don’t want to eat cold cheese on top of soup!