Description
A hearty and high-protein lasagna soup made with ground beef, crushed tomatoes, and pasta, topped with ricotta and Parmesan cheese.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- ½ cup minced onion
- 2 tablespoons minced garlic (about 6 garlic cloves)
- 28 oz crushed tomatoes (low or no sodium)
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 4 cups low sodium beef broth
- 2 cups water
- 2 cups pasta (reginetti or broken lasagna noodles, about 5 oz)
- ¼ cup ricotta cheese (optional, for serving)
- ¼ cup grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium-high heat for 3 minutes.
- Add ground beef and cook for 10 minutes until browned.
- Add onion and garlic, sauté for 2-3 minutes until translucent.
- Stir in tomatoes, spices, broth, and water. Cover and bring to a boil.
- Add pasta, reduce heat to medium, and cook for half the recommended pasta time, stirring occasionally.
- Remove from heat and let sit uncovered for 5 minutes to finish cooking.
- Discard bay leaf. Serve topped with Parmesan and ricotta cheese.
Notes
- Undercook the pasta slightly as it will continue cooking off the heat.
- Stir occasionally to prevent sticking.
- For a less spicy soup, omit red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian