Lasagna Soup Recipe
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Ingredients
- 5 Roma tomatoes diced (or 2 tablespoons tomato paste, see note)
- 1 white onion diced
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon thyme
- 3 cups chicken broth or chicken bouillon dissolved in boiling water
- 2 cups broken lasagna noodles about 6 sheets
- ⅓ cup heavy cream
- ⅓ cup shredded cheese
- Cottage cheese for topping (optional)
Instructions
- Sauté 5 diced Roma tomatoes and 1 diced white onion in a pot with 1 teaspoon olive oil over medium heat for 5 to 7 minutes, until most of the liquid has evaporated.
- Add 1 pound ground beef and 1 teaspoon minced garlic. Break up the beef with a spoon and cook for 8 to 10 minutes, until fully browned.
- Season with ½ teaspoon each of salt, pepper, paprika, chili powder, garlic powder, turmeric, and thyme. Adjust to taste.
- Pour in 3 cups chicken broth and stir to combine.
- Add 2 cups broken lasagna noodles. Bring to a simmer, cover, and cook over medium heat for 20 minutes, stirring every few minutes so the bottom doesn't burn.
- Remove the lid once the noodles are fully cooked and turn off the heat. Drizzle in ⅓ cup heavy cream and top with ⅓ cup shredded cheese.
- Stir until creamy and serve warm, topped with cottage cheese if desired.
Notes
Tomato paste substitution: No tomatoes on hand? Skip the dicing in step 1 and sauté the onion with 2 tablespoons tomato paste and 1 teaspoon olive oil instead. Add a splash of water if it starts to stick, then continue with the recipe as written.
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