Quarantine Lasagna Soup

Daytime

Lasagna Soup 

Serves 6 to 8

Substitute any pasta for this dish. 

2 tablespoons olive oil 

1 cup chopped onion

2 pounds ground beef or sausage

3 cloves garlic, minced 

2 tablespoons tomato paste 

1 tablespoon harissa (or some red pepper flakes and a splash of red wine or balsamic vinegar)

4 cups tomato sauce, marinara, diced tomatoes (whatever you have)

1 tablespoon Italian seasoning

1 tablespoon house seasoning (salt, pepper, garlic powder, onion powder and smoked paprika) 

8 cups beef stock (or use beef soup base or bouillon cubes and water)

1 pound lasagna noodles, broken 

Garnish 

Shredded mozzarella 

Freshly grated Parmesan cheese

Ricotta

Fresh basil leaves

In a large stockpot or Dutch oven, heat oil over medium-high heat. Add the onion and cook for 2-3 minutes. Add meat and cook for another 4-5 minutes. Drain excess grease, if necessary. Add minced garlic and cook for 1 minute. Next, add tomato paste and harissa (or red pepper flakes and vinegar) and cook for another 1-2 minutes. Add tomato sauce, seasonings and stock. Stir everything together and bring to a simmer. Add pasta and cook for an additional 10-15 minutes, or until noodles are cooked al-dente. 

Top each serving with shredded mozzarella cheese, Parmesan cheese, a dollop of ricotta and fresh basil leaves. Serve warm. 

NOTE 

Vegetarian Option – Use mushrooms or beans instead of meat and use vegetable broth instead of beef stock. 

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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