Lasagna Soup
Meaty, cheesy lasagna deconstructed into a thick soup and served with a ball of buratta and fresh basil.
Ingredients
- 1 lb lean ground beef
- 2 tbsp olive oil
- 1 yellow onion diced
- 5 garlic cloves minced
- 2 tbsp concentrated tomato paste
- 4 c chicken stock
- 24 oz Marinara sauce Rao's
- 1 tbsp Italian seasoning heaping
- 1 tbsp sugar
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 12 lasagna noodles broken into pieces
- 1/3 c parmesan cheese
- 4 oz shredded mozzarella cheese
- burratta cheese
- fresh basil
Instructions
- Cook diced onion just under medium heat in olive oil for 10 minutes.
- Add minced garlic and cook 2 minutes more before adding the ground beef. Cook the pink out of themeat and strain the fat. Season with a good pinch of salt and cook for 15 mintues until the meat is caramelized. Turn heat down if the meat is browning too quickly.
- Add tomato paste, stir and cook 1 minute.
- Add jarred marinara sauce, chicken stock, all the seasoning and tablespoon of sugar, stir and bring to a boil.
- Break 12 lasagna noodles into pieces and add to the pot once the soup is boiling. Stir and turn heat down so the soup is simmering. Simmer for 15 minutes. Stir often.
- Add parmesan and mozzarella cheese. Stir until melted.
- Ladle into bowls. Top with a room temperature ball of burrata cheese and fresh chopped basil.
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