Modern Honey - www.modernhoney.com
Lasagna Soup. A hearty beef lasagna soup with fresh ricotta cheese, mozzarella, and parmesan cheeses and fresh herbs. An Italian classic made into a comforting soup!
Extra Virgin Olive Oil
(if using fresh basil, use 2 Tablespoons)
Red Chili Flakes
(broken into bite-size pieces)
Freshly Shredded Parmesan Cheese
Heat a large pot over medium-high heat. Add olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic. Cook for only 1 minute longer.
Add ground beef and break apart into pieces with a wooden spoon. Season with salt and pepper. Continue to cook until browned, about 6-8 minutes.
Reduce heat to medium-low and add crushed tomatoes, chicken broth, and spices.
While soup is simmering, heat a large pot of water over high heat until boiling. Cook lasagna noodles according to package instructions. Drain and set aside.
Add heavy cream (if using) and 1 cup of shredded mozzarella cheese to the soup and stir. Taste for seasonings.
In a medium bowl, stir together remaining 1 cup of mozzarella cheese, ricotta cheese, parmesan cheese, and garlic salt.
Add noodles to soup. Ladle soup into bowls and top each one with a large dollop of ricotta parmesan mixture. Top with fresh basil, if desired.
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