These cold winter nights call for warm, hearty, homemade soup. When I heard about lasagna soup I knew it was one I had to try. Here is the recipe I came up with and can I just say, be prepared, it’s delicious.
- 2 tsp olive oil
- 1-1/2 lbs ground beef
- 3 cup chopped onions
- 1 red pepper
- 3 handfuls spinach
- 2 elephant garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 2 tablespoon tomato paste
- 1 14-oz. can diced tomatoes, Italian style
- 6 c. chicken stock
- 8 oz. lasagna noodles, broken
- 1/2 c. finely chopped fresh basil leaves
- 1 tablespoons fresh parsley
- salt and freshly ground black pepper, to taste
- 8 oz. ricotta
- 2 c. shredded mozzarella cheese
Heat olive oil in a large pot over medium heat. Add ground beef and brown for about 5 minutes. Add onions and peppers cooking until softened, about 5 minutes. Add garlic, oregano, and parsley. Cook for about 1 minute. Stir in tomato paste. Add diced tomatoes and chicken stock. Bring to a boil, cover and simmer for about 30 minutes.
While lasagna mix is simmering mix ricotta and shredded mozzerella in a separate bowl. Set aside.
About 15 minutes before lasagna mix is ready, boil water in a separate pot and cook lasagna noodles till done.
Note* You may chose to put the noodles right into the pot with the meat and veggies but if you have leftovers it can get very soggy. Cooking them and storing them separate and putting them in each bowl as I went worked much better for me.
About 5 minutes before meat and vegetable mix is ready, toss in basil and spinach. When spinach is soft, your meat and vegetable mix is ready.
When noodles are done, drain and put desired quantity into each bowl.
Cover with meat and vegetable mixture and top with cheese. Eat, enjoy, and rub your belly.