Lasagna Soup

I've been seeing lasagna soup everywhere on Instagram so last week I decided to try this soup version of one of my favorite meals.  This recipe from The Wooden Skillet was incredibly simple to put together on a weeknight and in no time we were having a very delicious version of lasagna which would typically take hours to make.  If it's still chilly where you are I'd highly recommend whipping up a pot of this yummy and warming soup - we were both extremely happy to go back for seconds!

Lasagna Soup

Ingredients

Ricotta Mixture

10oz whole ricotta cheese

1 1/2 cup shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

2 tsp lemon juice

1 Tblsp Italian seasoning

Soup

1/2 lb ground beef

1/2 lb ground Italian sausage {we used 1 lb beef and no sausage and it was still delish}

1 tsp salt

1/8 tsp black pepper

1 yellow onion, diced

2 tsp garlic, minced

24oz jarred marinara sauce {we used Rao's}

1/4 cup chopped fresh basil, plus more for serving

2 tsp dried oregano

pinch red pepper flakes

5 cups chicken broth

9-11 lasagna noodles, broken

Instructions

1. Make Ricotta: Combine all ricotta mixture ingredients in a medium sized bowl.  Stir to combine and refrigerate for later.

2. Brown meat in a large Dutch oven or soup pot.  Season with salt & pepper.  Add onion & garlic and move around pan until onion has softened, 1-2 minutes.

3. Add marinara sauce, fresh basil, oregano, red pepper flakes, and chicken broth.  Stir to combine and bring to a simmer.  Adjust seasoning to taste.

4. Break lasagna noodles to preferred size {small enough for a bite} and add to soup pot.  Simmer until noodles are cooked according to package directions.

5. Serve soup in individual bowls, topped with ricotta mixture, fresh Parmesan, and basil leaves.

Serves 4

adapted from the wooden skillet

xoxo,

stephanie marie