Lasagna Soup

I got the original recipe for Lasagna soup from another blog. But each time I make it I add my own changes so much that I like to consider it my own recipe for Lasagna soup. Today it is raining out, cold and windy which is the perfect type of weather to make this soup.

The melted mozzarella cheese makes a great topping for this soup. I use fresh basil leaves but if you don't have them it's okay go ahead and use dried basil. Many of the ingredients you will have on hand just like I did, it seems like our pantry is always full of diced tomatoes, tomato sauce, tomato paste and well anything tomato. You might also be surprised that I use chicken broth in the soup.

Let's start by chopping your onion. You can go ahead and sauté it in a tablespoon of olive oil or really any type of oil you have on hand. You want to make sure to use a large pot or stock pan. After the onion has softened go ahead and add the minced garlic. If you are like me you, are likely have been to dozens of Pampered Chef parties. I love using my garlic press to mince the garlic.

I love my new yellow spoon! You can sauté the garlic just a few minutes, we don't want to burn it.

Then add in the ground beef.

The hamburger chopper is another favorite item from Pampered Chef. It is kind of addicting. Once you start using it you will never stop. Brown the hamburger. Once browned make sure to drain the extra grease from the hamburger mixture. Return the mixture to the large pot and add your spices.

Once the spices are added you can add in the diced tomatoes, whole tomatoes, tomato paste and chicken broth. I also add in the 2 basil leaves that have been chopped up.

You are near the end! Once you add the chicken broth and chopped up basil let the soup simmer for 10 minutes.

It is now time to add the Mafalda pasta. You wonder what in the world is that? It's just small sized noodles that look like little lasagna noodles. I don't always have this on hand so I have used bow tie pasta or any pasta I have at home in the cupboard. You can also use about 7 lasagna noodles and just break them up into small pieces.

Once you add the pasta continue to simmer for up to 10 minutes. The pasta should be cooked through. Add your parmesan cheese to the soup. That's it! Super easy to make and so filling.

Ingredients:

1 medium onion

4 cloves garlic minced

2 pounds ground beef

1 teaspoon Italian seasoning

1 teaspoon oregano

2-3 leaves of basil or ½ teaspoon of dried basil

1 can of diced tomatoes (28 ounces)

1 can of whole tomatoes (15 ounces)

1 can of tomato paste (6 ounces)

1 carton of chicken broth (32 ounces)

2 cups of Mafalda Pasta

3/4 cup Parmesan Cheese

Mozzarella Cheese

Fresh basil or dried basil

Directions:

1. Chop your onion and sauté in a tablespoon of olive oil.

2. Once the onion has softened add the minced garlic. Sauté for 2 minutes stirring as it sautés.

3. Add in the ground beef. Mix until the ground beef is browned. Drain the mixture.

4. Add the Italian seasoning, oregano and basil. Mix together.

5. Add in the diced tomatoes, whole tomatoes and tomato paste. Mix together.

6. Add in the chicken broth and simmer for 10 minutes.

7. Measure the pasta and add to the soup mixture. Simmer for an 10 additional minutes.

8. Stir in the parmesan cheese.

9. You are ready to serve the soup. Ladle into a bowl and top with mozzarella and a small amount of chopped or dried basil.