I'm writing this on the morning of the first measurable snow this winter in Menomonee Falls and I can almost taste a nice warm bowl of soup after playing outside with the kiddos. This recipe is a definite belly hug and has all the deliciousness of lasagna in soup form. The melty cheese topping is delicious!
This recipe has been requested several times and I also made it for a group meal at Kathy's House before Christmas. They photocopied and put in their house recipe binder. I LOVE that they have this for guests. The Mealy house has a well loved binder full of our favorites and every time I pick it up I am reminded of all the comforts, good smells and delicious foods that come with being in my own kitchen with family. For guests staying away from home (and who are dealing with medical issues) this is the next best thing: a compilation of Relief-filled-recipes to make them feel at home as possible.
Lasagna Soup Recipe
2 Tbsp olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (1 3/4 cups)
3 garlic cloves minced
4 1/2 cups chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp basil
3/4 tsp oregano
1/2 tsp rosemary & 1/2 tsp thyme
Salt and freshly ground black pepper, to taste
1/2 box of mafalda pasta
1 1/4 cups shredded mozzarella cheese
1/2 cup finely shredded parmesan cheese
8 oz ricotta cheese
2 Tbsp chopped fresh parsley, plus more for garnish
Instructions
Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set aside.
Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare pasta according to directions listed on package.
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Stir cooked pasta into soup along with parsley
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
