Lasagna Soup

My take on the latest fall favorite soup.






In a large pot over medium heat, add a nice layer of olive oil. Once the oil is hot add shallots and season with salt and pepper. Allow the shallots to fry in the oil for 1-2 minutes, stirring frequently. Then add garlic and red chili flakes. Once the garlic is nice and fragrant, add ground beef and season with salt, black pepper, and italian seasoning. Mix and break up the ground beef allowing it to brown slightly before adding tomato paste, diced tomatoes, tomato sauce, and chicken stock. Bring to a gentle simmer, then add the fresh spinach and basil. Stir and bring the soup to a boil before adding your lasagna noodles. Allow the noodles to cook in the soup for 10 minutes or until they are nice and soft. Taste the soup and adjust the seasonings to your liking.

In a medium sized mixing bowl add ricotta cheese, shredded mozzarella, freshly grated pecorino cheese, and salt to taste. Mix until combined.

Serve it up in a bowl and top with dollops of the ricotta cheese mixture and optionally garnish with chopped parsley.


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