Prepare to score big and gain fans this Sunday with this souper recipe from our friend Travis Morey. Thanks to everyone who shared their family favorites with us for #NationalSoupMonth. Be on the lookout for your souper Latham ladle coming soon in the mail — and stay tuned to find out who wins the grand prize drawing for a new Ninja Foodi Cooker! Take note of the recipe below.
Lasagna Soup
Ingredients
- 8oz dry lasagna noodles
- 1 tbs olive oil
- 2 tbs butter
- 1 lb ground beef
- 1 c yellow onion
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 tsp crushed red pepper flakes
- 1 1/2 tsp salt
- 1 (24 oz) jar marinara sauce
- 4 c chicken broth
- 2 1/2 c water
- 2 tbsp parsley
- Cheese mixture
- 12 oz ricotta cheese
- 3 oz mozzarella cheese
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna noodles and return to boil. Cook pasta uncovered, stirring occasionally, until just flexible, 4 to 5 minutes. Transfer noodles into cold water until cooled, drain well.
Add 2 tbsp olive oil to soup pot, and place on high heat. Add beef, use spatula to break up the meat into small pieces, cook until meat is brown. Add onions, garlic, tomato paste, red pepper flakes, salt. Cook and stir until onions begin to turn translucent. Stir in broth, tomato sauce, and water. Bring to simmer, reduce heat to medium low, and simmer for 45 minutes.
In bowl, stir ricotta cheese and mozzarella cheese together, set aside. Increase heat to medium high, stir in noodle pieces. Cook for about 10 minutes, reduce heat to low, and stir in 2 tbsp of Italian parsley. Serve in bowls with a scoop of cheese mixture.