Recipe: Lasagna Soup

Last week here in Texas, we actually had three days of cold rainy weather....three days!  I must say this has been a very wet winter and we needed this rain.  The ponds, lakes and rivers are overflowing.  Spring is already here and this week we are back in the 80's.  

So with all that cold weather, I knew some soup days were here.  I made this soup a couple of months ago and it was so good.  My family loved it and ate every last drop of it.  It was just as good this time around!  I love how quick this soup comes together, way faster than making a traditional lasagna, but you still get the awesome taste of a big pan of yummy good lasagna.

I made just a few changes based on what I had on hand but it didn't change the yummy goodness of this soup at all.  On your next cold day, you must make this soup.  Your family will thank you for it!

Enjoy!

This is the cheesy goodness that goes in the bottom 
of the bowl....don't skip this step...

it totally makes the soup!

Lasagna Soup

{adapted from the original recipe by Brenda/A Farmgirl's Dabble}

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Ingredients

Soup

• 2 tsp olive oil
• 1 1/2 lbs ground beef
• 3 cups onions, chopped
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 2 tbsp tomato paste
• 1 28-oz can fire roasted diced tomatoes
• 2 bay leaves
• 6 cups chicken stock
• 8 oz pasta
• salt and pepper to taste

Cheesy Goodness

• 8 oz ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1/4 tsp salt
• pinch black pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add meat/sausage, breaking up into bite sized pieces.
3. Brown for about 5 minutes.
4. Add onions and cook until softened, about 6 minutes.
5. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
6. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
7. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
8. Bring to a boil and then reduce heat and simmer for 30 minutes.
9. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.
10. Season to taste with salt and freshly ground black pepper.
11. While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
12. To serve, place a dollop of the cheesy goodness in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

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