Lasagna Soup 🇮🇹

As someone who DESPISES the cold weather, I only deal with it knowing it brings my favorite meals like pies and soup. Oh soup, my companion ❤️. What I love about soup is the endless recipes and the comforting feeling of wrapping up in a blanket with a hearty bowl and relaxing. It decompresses the mind, and body and is a feeling that can't be replicated with any other cuisine (Except for Chicken pot pie, but we will get there soon enough 🙂).

Lasagna soup is a staple I make year-round (I sound like a broken record) but my favorite time to whip it up is the fall/winter season. When temps drop to the 50s, I pull out my Dutch oven and start prepping. As an avid fan of Lasagna, converting this into soup is a genius idea. Like always, the Italians know what they are doing!

I usually love writing a novel about how much I love the recipe and love providing an origin to the cuisine, but I am so eager to share this with you that I'll keep it short and sweet 😊. Lasagna soup is simple, takes less than an hour, and uses one of my favorite pots, the Dutch oven! If you dont own one, feel free to pop this in a slow cooker or a larger pot. A Dutch oven is ideal for this, but no worries if you dont have one. Ok, I'll stop typing, on with the show!

Lasagna Soup

Prep time: 15 mins Cook time: 30 mins

Ingredients:

• 1 pound ground beef

• 1 white onion, diced

• 1 spoon of garlic paste OR 3 garlic cloves, minced

• 1 can petite diced tomatoes

• 1 can diced tomatoes

• 1 can (8oz) tomato sauce

• 1/2 can (4 oz) of green chilies

• 4 cups of chicken or vegetable stock

• 1 1/2 teaspoons of Italian seasoning

• 1/2 teaspoon of parsley flakes OR sprinkle of fresh parsley, finely chopped

• dash of chili powder

• dash of red pepper

• 1/2 teaspoon of salt

• 7 lasagna noodles, uncooked, broken into 3 parts

• Ricotta cheese, for topping

Steps:

1. In the Dutch oven or other pot, on medium heat, add about 1 tablespoon of oil and the garlic paste. Let sit for 1 minute or so, then add onions and let sit for about 5 minutes.

2. Add the ground beef, and continuously mix until browned and fully cooked, about 10 mins or so.

3. Stir in the diced and petite tomatoes, tomato sauce, stock, and all seasonings. Add the green chilies last. Stir and then bring it to a boil. Once boiled, add your lasagna noodles. Cover and let sit for 10 mins.

4. Once noodles are cooked, serve and add a small spoon of ricotta cheese on top.

5. Bon Appetit!