Lasagna Soup

It's still a blazing 110 degrees here in Las Vegas, but sometimes I just want some soup!  I stumbled upon this recipe a few days ago and gave it a whirl.  It was fantastic!  It seriously tasted just like lasagna in soup form.  It took only about ten minutes to prepare and about 20 to cook.  My family gobbled it down like they haven't eaten in two weeks.  Serve it with a salad and some fresh french bread, and you've got one easy, simple dinner!


Lasagna Soup
Photo and Recipe source: http://www.cookingclassy.com/2013/12/lasagna-soup/

Serves 6-8
Ingredients:

• 2 Tbsp extra virgin olive oil, divided
• 1 lb lean ground beef
• 1 large yellow onion, diced (2 cups)
• 3 - 5 garlic cloves, to taste, minced
• 4 cups low-sodium 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 dried basil
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp dried thyme
• 1 tsp granulated sugar
• 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces (6.5 oz)
• 1 1/4 cups shredded mozzarella cheese (5 oz)
• 1/2 cup finely shredded parmesan cheese (2 oz)
• 8 oz ricotta cheese

Heat 1 T of olive oil in a large pot over medium heat.  Brown the hamburger until no longer pink.  Drain the fat and remove the hamburger onto a plate.

Heat up the remaining 1 T of oil.  Cook the onions for about five minutes.  Add the garlic and stir for 30 seconds.

Add the chicken broth, diced tomatoes, crushed tomatoes, tomato paste, and seasonings. Add the hamburger back in.  Season with salt and pepper to taste.

Break up the lasagna noodles into bite-size pieces.  

Bring to a boil. reduce heat, and cover and simmer for 20 minutes.

In a bowl, combine the mozzarella cheese, Parmesan cheese, and ricotta cheese.

Ladle the soup into bowls and top with a scoop or two of the cheese mixture.  Sprinkle with fresh parsley.