Lasagna Soup – Closet Cooking

Lasagna Soup

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

All of the flavours of lasagna in a warm, comforting and tasty soup!

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ingredients

For the soup:

• 1 pound ground beef (and/or Italian sausage, casings removed)
• 1 onion, diced
• 4 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon ground fennel seeds (optional)
• 2 tablespoons tomato paste
• 6 cups chicken broth (link) (or beef broth (link))
• 3 cups marinara sauce (link) (or 1 (28 ounce) can diced tomatoes)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 8 ounces pasta (such as mafalda corta or broken lasagne) (gluten free for gluten free)
• 1/2 cup heavy/whipping cream (or milk)
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• salt and pepper to taste

For the cheese topping:

• 4 ounces ricotta
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 1 cup mozzarella cheese, shredded
• 1 tablespoon basil, thinly sliced
• 1/2 teaspoon lemon zest

directions

For the soup:

1. Cook the beef in a large saucepan, breaking it apart as it cooks, about 10 minutes, before draining off any excess grease.
2. Add the onion and cook until tender, about 5-7 minutes.
3. Add the garlic, red pepper flakes, fennel, and tomato paste, and cook until fragrant, about a minute.
4. Add the broth, marinara sauce, basil, oregano, thyme, and pasta, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 10 minutes.
5. Mix in the cream and cheese and let the cheese melt into the broth.
6. Season with salt and pepper to taste.
7. Enjoy garnished with a dollop of the cheese mixture!

For the cheese topping:

8. Mix everything!

Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the pasta, the cheeses and basil, in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the pasta and cooking on high until the pasta is cooked, about 10 minutes.
Option: Add 1/2 cup carrots, diced.
Option: Add 1/2 cup celery, diced.
Option: Add 1 tablespoon balsamic vinegar.
Option: Add 1 tablespoon Worcestershire sauce (gluten-free for gluten-free).
Option: Add 1 tablespoon soy sauce (gluten-free for gluten-free).

Nutrition Facts: Calories 507, Fat 18g (Saturated 10g, Trans 0), Cholesterol 110mg, Sodium 915mg, Carbs 34g (Fiber 3g, Sugars 8.5g), Protein 48g

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