• Tweet

LASAGNA SOUP

2 tablespoons avocado oil
1 pound lean ground beef
1 LARGE onion, diced
4-5 garlic cloves, to taste, minced
4 1/2 cups homemade beef broth
14.5 ounce can petite diced tomatoes
14.5 ounce can crushed tomatoes
2-3 tablespoons tomato paste
2-3 teaspoons Italian seasoning, to taste
FRESH ground salt and pepper, to taste
8 lasagna noodles, broken into bite size pieces
shredded mozzarella cheese
1/2 cup (2 oz) finely shredded Parmesan cheese
8 ounces ricotta cheese
2 tablespoons chopped FRESH parsley, plus more for garnish, OPTIONAL

• Heat one tablespoon oil in a large pot over medium-high heat.
• Crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
• Drain fat from beef and set beef aside. 
• 
Heat remaining oil in pot, add chopped onion and saute 2-3 minutes until it begins to soften.
• Add in garlic and saute 30 seconds longer. 
• Add in broth, diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning, browned ground beef and season with salt and pepper to taste. 
• Bring JUST to a boil, then reduce heat to low, cover and simmer 20 minutes.
• While sauce is simmering prepare lasagna noodles according to package directions.
• 
In a mixing bowl, using a fork, stir together mozzarella, Parmesan and ricotta.
  Fold cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.

• Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley.

NOTE: 

• Cheese dollop will melt well once stirred into soup.
• Adapts well to slow cooker also