Lasagna Soup
A one-pot soup with all the flavors of lasagna: beef, broken noodles, tomato broth, finished with ricotta and Parmesan.
| 1 tsp olive or avocado oil | Brown beef, peppers, onion, soup mix | Add garlic, cook 30–60 sec | Stir in paste & seasonings, 1 min | Add broth & tomatoes, boil gently | Add noodles, cook until softening | Stir in sauce & sugar, simmer until tender | Stir in ricotta & Parmesan on low | Adjust seasoning, top with mozzarella |
| 450 g ground beef | ||||||||
| 1 packet Lipton Onion Soup Mix | ||||||||
| 1/2–1 cup / 75–150 g diced bell peppers | ||||||||
| 1/2–1 cup / 80–160 g diced onion | ||||||||
| 2–3 cloves garlic, minced | ||||||||
| 1–2 tbsp tomato paste | ||||||||
| garlic & herb seasoning, onion powder & Italian seasoning, to taste | ||||||||
| 945 ml chicken broth | ||||||||
| 1 can (410 g) diced tomatoes | ||||||||
| 1/2 box lasagna noodles, broken into pieces | ||||||||
| water or additional broth, as needed | ||||||||
| 1 jar (680 g) garlic & herb pasta sauce | ||||||||
| 1 tsp sugar | ||||||||
| 1/2–1 cup / 125–250 g ricotta | ||||||||
| 1/4–1/2 cup / 25–50 g grated Parmesan | ||||||||
| shredded mozzarella or Italian-blend cheese (optional) |
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