A comforting beef and cheese lasagna soup. Perfect for a cold winter night.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Servings: 6 servings
- 1 lb beef
- 1/2 onion
- 2 garlic cloves
- 1 tbsp basil
- 1/4 tsp oregano
- 1/8 tsp red pepper flakes
- 28 oz crushed tomatoes
- 6 cups chicken stock
- 6-8 lasagna noodles
- 1/4 cup ricotta cheese
- 1/4 cup mozzarella cheese
- pinch of sugar optional
- salt and pepper to taste
Brown the beef completely over medium-high heat.
Cook the onions for 2-3 minutes or until translucent.
Stir in the fresh garlic, basil, red pepper flakes, and cook for an additional 15 seconds.
Add the crushed tomatoes, oregano, chicken stock, sugar, salt, and pepper.
Let it come up to a boil and then reduce the heat to medium-low and cook for 40 minutes.
Discard any excess fat using a ladle and add the lasagna pasta.
Cover and cook for an additional 5-7 minutes or until the pasta is al dente.
Add ricotta and mozzarella cheese and turn off the heat.
Season with salt and pepper and serve with fresh basil and parmesan cheese.
Calories: 461kcal | Carbohydrates: 40g | Protein: 27g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 609mg | Potassium: 930mg | Fiber: 3g | Sugar: 10g | Vitamin A: 395IU | Vitamin C: 13.6mg | Calcium: 120mg | Iron: 4.1mg