Lasagna Soup
Lasagna but make it a bit healthier and in a bowl!
Ingredients
- 2 cans crushed tomatoes (28 oz)
- 2 cans petite diced tomatoes (14.5 oz)
- 1 yellow onion
- 1 lb ground beef
- olive oil
- 6 cloves garlic
- 1 tbsp Italian seasoning
- pinch ground cloves
- 1 tbsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 cup dry mini lasagna noodles or small shaped pasta
- 1/3 cup grated Parmesan cheese
- 3-4 cups beef broth
- salt and pepper
- 15 oz Whole milk Ricotta
- 3/4 cup grated Mozzarella
- 1/2 cup grated Parmesan
Instructions
- Dice the onion and mince the garlic. Saute the onions in a large pot with some olive oil for about five minutes, add the garlic and cook for another 30 seconds. Add the beef and cook for another five minutes then season with salt and pepper and add the crushed and petite diced tomatoes. Season with Italian seasoning and cloves, add onion and garlic powder and one tablespoon of sugar. Add 3 cups of beef broth and cook for 30 minutes.Add the dry pasta and cook for another 10-15 minutes, adding more broth as needed. Once it is cooked mix in 1/3 cup of grated Parmesan cheese.While the pasta is cooking, grate rest of Parmesan and Mozzarella cheese and mix it together with Ricotta. Lightly season with salt and pepper.Serve in a bowl and top each bowl with a few tablespoons of Ricotta cheese mixture. I like to scoop a bit of it with each bite, my boys prefer to mix it all up with the soup. You do you. Garlic bread sticks on the side are optional, but highly recommended.