anuary is a great month to celebrate soup. When it's cold outside, knowing there is a warm, comfort food simmering on the stovetop waiting for you to enjoy is comfort in itself.
Made with our 90/10 ground beef and a handful of pantry staples, you'll soon be enjoying a bowl on these cold winter nights.
Lasagna Soup
1 pound HCM ground beef
salt & pepper, to taste
1 yellow onion, chopped (optional)
1 T butter
3 cloves garlic, minced
2 T tomato paste
24 ounces marinara, spaghetti or pizza sauce (or combination of the three)
2 tsp dried parsley
1 tsp dried basil
1/2 tsp dried oregano leaves
7 cups chicken or vegetable broth
9 lasagna noodles, broken into pieces
2 cups fresh spinach leaves, optional
---
10 ounces ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Serve with fresh basil
Instructions:
In a large pot over medium-high heat, brown ground beef and season with salt and pepper. Transfer browned ground beef into a bowl.
In large pot, melt butter over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
Stir in tomato paste, sauce, spices, and broth. Return ground beef to the pot.
Bring to a boil and add broken lasagna noodles to pot. Reduce heat to medium-low. Cook, stirring occasionally, until noodles are tender. Add spinach (optional).
In a small bowl, stir mozzarella, Parmesan and ricotta cheeses together.
Ladle soup into bowls and add a dollop of the cheese mixture on top. Garnish with fresh basil.