My take on the viral lasagna soup! It’s hearty, delicious and so comforting!
Lasagna Soup
- Yield: 4–6 servings 1x
Ingredients
2 tbsp olive oil
1 yellow or sweet onion, diced
1 red bell pepper, chopped
3 garlic cloves, minced
1 lb ground beef
1 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
1/2 tsp oregano
Red pepper flakes to taste
1 (28 oz) can crushed tomatoes
32 oz chicken broth (and then more for leftovers as the noodles will soak up some of the liquid.. or you can cook and add noodles separately to avoid this)
1 tbsp balsamic vinegar
6-8 oz pasta, I used mafalda corta noodles but something similar will work
1/4 cup heavy cream
Ricotta, parm and basil for topping
Instructions
Add oil to a large pot over medium heat. Add onion and chopped bell pepper. Cook for about 5 minutes. Add garlic and cook for an addional minute.
Add beef and break apart. Season with salt and pepper, cook until browned then add the rest of the seasonings as well as the crushed tomatoes, broth and balsamic. Bring to a boil then reduce to a simmer and add the pasta.
Cook until softened, stirring occasionally. My noodles took about 15 minutes. Then stir in the heavy cream and reduce heat medium low. Taste and adjust seasonings if need be.
Ladle into bowls and top with a dollop of ricotta, shredded parmesan and chopped basil. Enjoy!
