lasagna soup in one bowl

Ingredients:
1 pound of lean ground beef
1 diced yellow onion
5 minced garlic cloves
2 tablespoons of olive oil,
4.5 cups of chicken broth
1 can (14.5 oz) of petite diced tomatoes
1 can (14.5 oz) of crushed tomatoes
2 1/2 tablespoons of tomato paste
2 teaspoons of dried basil
1 teaspoon of dried oregano
1/2 teaspoon each of dried thyme and crushed dried rosemary
Salt and pepper to taste
8 lasagna noodles, broken into bite-sized pieces
8 ounces of ricotta cheese
1 1/4 cups of shredded mozzarella cheese
1/2 cup of finely shredded parmesan cheese
2 tablespoons of freshly chopped parsley, plus extra for garnish

Instructions:

1. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Brown the ground beef, then drain and set it aside.
2. In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened, about 3 minutes, then add minced garlic and sauté for 30 seconds.
3. Stir in chicken broth, crushed tomatoes, petite diced tomatoes, tomato paste, dried basil, dried oregano, crushed dried rosemary, dried thyme, browned ground beef, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
4. Meanwhile, cook lasagna noodles according to package instructions.
5. In a bowl, combine ricotta, mozzarella, and parmesan cheeses.
6. Add cooked noodles and chopped parsley to the soup. Adjust consistency with more broth if needed.
   Serve in bowls, top with a dollop of cheese mixture, and garnish with parsley. The cheese will melt into the hot soup. Enjoy!
   Enjoy this delightful Lasagna Soup while it’s warm, and savor every spoonful of its comforting flavors. Whether you’re craving a comforting meal on a chilly evening or looking for a creative twist on the classic lasagna, this soup is sure to satisfy your taste buds and leave you feeling warm and satisfied.

Lasagna Soup in One Bowl: Variations and Tips

Variations:

1. Meat Options:

• Traditional Beef: Use ground beef for a classic lasagna flavor.
• Sausage: Swap ground beef for Italian sausage (mild or spicy) to add a rich, savory taste.
• Chicken: For a lighter version, use ground chicken or turkey.
• Meatless: Skip the meat altogether and add extra vegetables or plant-based meat substitutes for a vegetarian option.

1. Pasta Choices:

• Lasagna Noodles: Break traditional lasagna noodles into smaller pieces for an authentic feel.
• Short Pasta: Use short pasta shapes like rotini, penne, or bowtie for easier eating and quicker cooking.
• Gluten-Free: Use gluten-free pasta if needed.

1. Cheese Variations:

• Classic Trio: Use a mix of ricotta, mozzarella, and parmesan for a creamy, cheesy finish.
• Cheddar: For a sharper taste, add some cheddar to the mix.
• Vegan: Use dairy-free cheeses or nutritional yeast for a vegan version.

1. Vegetable Add-Ins:

• Spinach: Add fresh or frozen spinach for extra greens.
• Zucchini: Dice zucchini and add it to the soup for more texture.
• Mushrooms: Sauté mushrooms and add them to the mix for a rich, earthy flavor.
• Bell Peppers: Diced bell peppers add color and sweetness.

1. Broth and Base:

• Tomato-Based: Stick with a traditional tomato broth using crushed tomatoes, tomato sauce, and tomato paste.
• Creamy: Add a splash of cream or half-and-half for a richer, creamier soup.
• Spicy: Stir in some red pepper flakes or hot sauce for a spicy kick.

1. Herb and Spice Enhancements:

• Basil and Oregano: These classic Italian herbs are essential for authentic lasagna flavor.
• Thyme and Rosemary: Add these herbs for a deeper, more aromatic taste.
• Garlic: Use fresh garlic or roasted garlic for a stronger, richer flavor.

1. Toppings:

• Ricotta Dollop: Serve the soup with a dollop of ricotta cheese on top.
• Parmesan Sprinkle: Finish with freshly grated parmesan cheese for extra umami.
• Crusty Bread: Serve with crusty bread for dipping.
• Fresh Herbs: Garnish with fresh basil or parsley for a pop of color and freshness.

1. Crockpot/Instant Pot:

• Crockpot: Cook the soup on low for 6-8 hours or high for 3-4 hours, adding the pasta in the last 30 minutes.
• Instant Pot: Use the sauté function for browning, then cook the soup under high pressure for 8 minutes, quick-releasing the pressure and adding pasta to cook on sauté mode until tender.

1. Low-Carb Option:

• Zoodles: Replace the pasta with zucchini noodles for a low-carb, veggie-packed version.
• Spaghetti Squash: Use cooked spaghetti squash instead of pasta for a lower-carb alternative.

1. Freezing and Storing:
   • Make Ahead: Prepare the soup base without the pasta and freeze. When ready to eat, thaw, reheat, and add pasta.
   • Leftovers: Store leftovers in the fridge for up to 3 days. Reheat on the stove or microwave, adding a splash of broth if needed.

Tips:

1. Cook Pasta Separately:

• To prevent the pasta from becoming too soft, cook it separately and add it to the soup just before serving.

1. Layered Flavors:

• For deeper flavor, brown the meat and onions well before adding the other ingredients.

1. Consistency Control:

• If the soup is too thick, add extra broth or water to thin it out. If it’s too thin, let it simmer longer to reduce and thicken.

1. Taste Test:

• Before serving, taste the soup and adjust seasonings. Sometimes a little extra salt, pepper, or herbs can make all the difference.

1. Make It Cheesy:

• Stir in shredded mozzarella or parmesan while the soup is hot to melt into the broth, making it extra cheesy.

1. Serve Hot:

• This soup is best served hot, straight from the pot, with all the cheese melting perfectly on top.

With these variations and tips, you can customize your Lasagna Soup to suit any taste or dietary preference, making it a versatile and comforting dish for any occasion.