Lasagna Soup
Servings: 6 servings
Ingredients
- 1 lb ground beef and/or Italian sausage
- 2 garlic cloves minced
- 24 oz jar Jersey Italian Gravy
- 14.5 oz can beef broth
- 28 oz can fire roasted diced tomatoes undrained
- ½ teaspoon salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 cups lasagna noodles broken into thirds
- 1 cup shredded Italian cheese blend
Dollup Garnish
- 16 oz ricotta
- 1 oz fresh basil minced
- 2 garlic cloves minced
- ½ teaspoon salt
Instructions
- In a large pot, crumble and cook ground beef/sausage until browned and no longer pink.
- Stir in garlic cloves, and cook for 1 minute. Add the Italian gravy, beef broth, fire roasted diced tomatoes, salt, pepper and Italian seasoning. Stir and bring to a boil, then turn the heat to medium.
- Add the broken pasta noodles and cook until al dente, about 10 minutes.
- Meanwhile, in a small bowl, blend together ricotta cheese, basil, salt and garlic.
- Spoon the soup in serving bowl, add a dollop of the ricotta mixture in the middle, and sprinkle with the Italian cheese blend.
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