Lasagna Soup
Lasagna soup is loaded with all the familiar flavors of lasagna in soup form. It’s hearty, delicious, and sure to become a new favorite.
Servings 6
Ingredients
- 8 ounces farfalle noodles
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 small onion chopped (about 1 cup)
- 1 pound ground beef or a combination of ground beef and sweet Italian sausage, casings removed
- 3 cloves garlic chopped
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
- 4 cups chicken broth
- 24 ounces pasta sauce
- 1 cup water
- ½ cup chopped fresh basil chopped, or 2 tablespoons dried basil, plus thinly sliced leaves for topping
- ⅓ cup grated parmesan cheese plus more for sprinkling, optional
- ¼ cup heavy cream
- Ricotta cheese for topping
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss. Set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium heat.
- Add the onion and cook, stirring constantly, until softened and translucent, about 4 minutes.
- Add the sausage (if using), ground beef, garlic, oregano, red pepper flakes and a healthy sprinkle of salt and pepper.
- Cook over medium-high heat stirring and breaking up the meat with a wooden spoon, until it is nicely browned, about 7-10 minutes.
- Add the chicken broth, pasta sauce and 1 cup water; cover and bring to a simmer.
- Uncover and cook until slightly reduced, about 15 minutes. Stir in the noodles, basil, parmesan and heavy cream. Simmer for an additional 5-10 minutes. Taste and adjust seasoning as needed.
- Serve topped with ricotta and fresh basil.