Name: Lasagna Soup
Yield: 4 servings
Ingredients: FOR THE SOUP:; 1 pound Small Pasta Noodles, Any Shape You Like (like Fusilli, Mafalda, Or Campanelle); 2 Tablespoons Olive Oil; 1 whole Large Onion, Diced; 1 whole Medium Red Bell Pepper, Stem And Seeds Removed, Diced; 1 whole Medium Green Bell Pepper, Stem And Seeds Removed, Diced; 2 whole Large Carrots, Peeled And Diced; 1-1/2 pound Lean Ground Beef; 4 cloves Large Cloves Garlic, Minced; 1 Tablespoon Minced Fresh Rosemary; 1 Tablespoon Minced Fresh Thyme; 28 ounces, weight Can Petite Diced Tomatoes (with Juices); 2 cans (6 Oz Cans) Tomato Paste; 1 Tablespoon Worcestershire Sauce; 2 whole Soft Beef Bouillon Cubes; 2 whole Bay Leaves; 1-1/4 teaspoon Salt; 1/4 teaspoons Black Pepper; 10 cups Water; 3 ounces, weight Mozzarella Cheese, Shredded; 1/4 cups Chopped Fresh Parsley Leaves (optional; For Garnish); FOR THE SEASONED RICOTTA:; 15 ounces, weight Tub Ricotta Cheese (low-fat Is Fine); 1 ounce, weight Parmesan Cheese, Grated; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Salt; 1/8 teaspoons Black Pepper

Servings: 4 persons

FOR THE SOUP:
1 pound Small Pasta Noodles, Any Shape You Like (like Fusilli, Mafalda, Or Campanelle)
2 Tablespoons Olive Oil
1 whole Large Onion, Diced
1 whole Medium Red Bell Pepper, Stem And Seeds Removed, Diced
1 whole Medium Green Bell Pepper, Stem And Seeds Removed, Diced
2 whole Large Carrots, Peeled And Diced
1-1/2 pound Lean Ground Beef
4 cloves Large Cloves Garlic, Minced
1 Tablespoon Minced Fresh Rosemary
1 Tablespoon Minced Fresh Thyme
28 ounces, weight Can Petite Diced Tomatoes (with Juices)
2 cans (6 Oz Cans) Tomato Paste
1 Tablespoon Worcestershire Sauce
2 whole Soft Beef Bouillon Cubes
2 whole Bay Leaves
1-1/4 teaspoon Salt
1/4 teaspoons Black Pepper
10 cups Water
3 ounces, weight Mozzarella Cheese, Shredded
1/4 cups Chopped Fresh Parsley Leaves (optional; For Garnish)
FOR THE SEASONED RICOTTA:
15 ounces, weight Tub Ricotta Cheese (low-fat Is Fine)
1 ounce, weight Parmesan Cheese, Grated
1/2 teaspoons Garlic Powder
1/2 teaspoons Dried Oregano
1/4 teaspoons Salt
1/8 teaspoons Black Pepper

1
*If you don't have fresh rosemary and thyme, you can omit them and use about 2 tablespoons of dried Italian herb seasoning instead.
2
For the soup: Cook the pasta to al dente according to the package directions; drain and set aside.
3
Heat the oil in a large soup pot over medium heat. Add the onion, red bell pepper, green bell pepper and carrot. Cook until the veggies are starting to soften, about 7 minutes, stirring occasionally. Add the beef, garlic, rosemary and thyme, and cook until the beef is browned, about 5 to 7 minutes. Add the canned tomato, tomato paste, Worcestershire sauce, bouillon cubes, bay leaves, salt, black pepper and water; turn heat up to high and bring to a boil. Turn heat down, cover the pot, and simmer until the veggies are tender, about 10 to 15 minutes. Turn off heat and stir in cooked pasta; taste and season with additional salt and pepper as desired.
4
Serve with a scoop of seasoned ricotta on top, along with a sprinkle of shredded mozzarella and fresh minced parsley.
5
For the seasoned ricotta: Stir together all ingredients. Add to the top of the Lasagna Soup along with shredded mozzarella and fresh minced parsley.
6
To reheat: The soup keeps well in the fridge, but it does thicken upon standing. When you reheat it on the stovetop, add a splash of tomato juice if desired.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lasagna Soup

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