Lasagna Soup

Taste was good and the recipe was very easy to follow, but I would bulk up the flavor if using an instant pot, I find you almost always have to double the seasoning. I would also drain any excess fat after cooking your meat of choice, it gave the final product a layer of oil that was kind of off-putting. Tip: if you like your soup to be a little thicker, put your IP on sauté for a couple minutes after cooking to get that consistency.


This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.


Servings: 6
Prep Time : 15 minutes
Cook Time : 35 minutes
Total Time : 50 minutes


INGREDIENTS

  • 2 Tbsp olive oil, divided
  • 1 lb lean ground beef
  • 1 large yellow onion, diced (1 3/4 cups)
  • 5 garlic cloves, to taste, minced*
  • 4 1/2 cups low-sodium chicken broth, then more to thin as desired
  • 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 dried thyme
  • Salt and freshly ground black pepper, to taste
  • 8 lasagna noodles, broken into bite size pieces (6.5 oz)***
  • 1 1/4 cups (5 oz) shredded mozzarella cheese
  • 1/2 cup (2 oz) finely shredded parmesan cheese
  • 8 oz ricotta cheese
  • 2 Tbsp chopped fresh parsley, plus more for garnish



Get The Instructions ===> cookingclassy.com

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