 A hearty, comforting soup that tastes like lasagna, but without all the work! :: Ingredients ::
1-1/2 lbs. Italian sausage, or Ground Beef (90% lean)
1 Onion, chopped
1 bell Pepper, chopped
4 cups Chicken Broth
2 cans (14-1/2 oz.) fire roasted Diced Tomatoes, undrained
1 can (8 oz.) Tomato Sauce
1/4 cup Tomato Paste
2 teaspoons Italian Seasoning
7 Lasagna noodles, broken up
½ cup fresh basil, finely chopped
1 cup shredded Parmesan cheese
1-2 cups Mozzarella Cheese, grated
Salt and Pepper to taste
:: Directions ::
1 - In a large saucepan, cook beef, onion and green pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain.
2 - Stir in broth, tomatoes, tomato sauce, tomato paste, Italian seasoning and pepper. Bring to a boil.
NOTE:*** You may want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. The lasagna noodles will soak up the broth if you have leftovers.
3 - Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender.*** Do not over cook or let soup simmer for a long period of time, the pasta will get mushy and absorb all the soup broth.
4a - Top the bowls with Mozarella and Parmesan and broil or microwave to melt the cheese just before serving.
Optional
4b - Dish and serve hot topped with a dollop of ricotta cheese
:: Ingredients :: 8 oz. ricotta 1/2 c. grated Parmesan cheese 1/4 tsp. salt pinch of pepper In a separate bowl, mix together the the ricotta, Parmesan, 1/4 tsp salt, and pinch of pepper. - More Cheese Please - Place a spoonful of the cheese mixture in each empty bowl, sprinkle some mozzarella on top cheese mixture, then ladle the hot soup into the bowls. adapted from tasteofhome |
