Easy Lasagna Soup (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1-2 tablespoons cooking oil of your choice
02 - 1 pound lean ground beef
03 - 1 large yellow onion, finely chopped
04 - 4 fresh garlic cloves, minced

→ Tomato Base

05 - 1 can (15 oz) diced tomatoes with juice
06 - 1 can (15 oz) smooth tomato sauce
07 - ⅓ cup concentrated tomato paste

→ Broth & Seasonings

08 - 4 cups quality chicken stock
09 - 1-2 cups water for consistency adjustment
10 - 1 tablespoon dried Italian herb blend
11 - 1 teaspoon fine sea salt, plus more to taste
12 - Freshly cracked black pepper to taste

→ Pasta & Toppings

13 - 8 ounces uncooked bowtie pasta
14 - ½ cup creamy ricotta cheese
15 - 2 ounces fresh mozzarella, shredded
16 - ¼ cup grated Parmesan cheese
17 - ¼ cup fresh parsley, roughly chopped

# Instructions:

01 - Heat your soup pot over medium-high heat and warm the oil until it shimmers. Add the ground beef, chopped onion, and minced garlic, cooking everything together until the meat is completely browned and the onions are softened. Drain any excess grease if needed.
02 - Stir in the diced tomatoes with their juices, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta. Mix everything well to combine all the flavors.
03 - Turn the heat up to high and bring the mixture to a rolling boil. Once boiling, reduce to a gentle simmer and let it cook for 10-15 minutes, stirring frequently to prevent the pasta from clumping together. The pasta should be tender but still have a slight bite.
04 - Taste and adjust the consistency by adding water or more broth as needed. You can either stir all the cheeses directly into the soup after it cools slightly, or serve them on the side for individual portions. Sprinkle with fresh parsley before serving.

# Notes:

01 - Choose sturdy pasta shapes like bowtie, penne, or rigatoni that hold up well in soup and as leftovers.
02 - Ground turkey or Italian sausage can easily substitute for the ground beef using the same method.
03 - For a thicker soup base, swap diced tomatoes for crushed tomatoes.
04 - When reheating leftovers, add extra broth or water since the pasta continues to absorb liquid even when cooled.
05 - Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.

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