I came home the other night to a delicious smell coming from the kitchen! I saw a pot of tomato sauce, lasagna noodles, and some ricotta cheese! What was this delight? It was Lasagna Soup, something so delicious I had to share with you!
- Large heavy bottom stock pot
- Large Skillet
- Emersion blender
- 1 Recipe Tomato Sauce
- 1/2 Pound of Ground Beef
- 1 Box of Lasagna Noodles
- 8 Ounce Container of Ricotta Cheese
- 2 to 4 cups of Chicken Broth
- Salt and Pepper
- Crush Red Pepper Flakes (optional)
Follow the recipe for tomato sauce
. This can be made ahead and either stored in the fridge, or frozen for later use. In the large skillet, brown the ground beef. Combine the sauce and ground beef in the stock pot. Season with salt and pepper. Bring to a simmer. Let cook about 20 minutes.
Add in the lasagna noodles. This is where the chicken broth comes in. Depending on how soupy you want the soup to be, add as little or as much chicken broth as you want. Cook this until the noodles are al denté. The soup is not boiling, so plan on around 20 to 30 minutes, checking often to make sure the noodles don’t over cook.
When the noodles are ready, stir in the ricotta and it’s ready to eat! Just like my pizza and pasta, I like this soup with some crushed red pepper flakes to give it a little more kick!