Easy one pot viral lasagna soup

INGREDIENTS

1/2 onion finely diced

3 cloves garlic crushed

1 tbsp olive oil

1 tbsp tomato paste

2 tsp Italian seasoning

1 lb lean ground beef or ground meat of choice

22 oz Rao’s Marinara Sauce or canned tomato sauce

4 cups beef, vegetable, or chicken stock

7-9 lasagna noodles (broken into small pieces)

2 tbsp heavy cream

fresh basil and oregano garnish, optional

1/4 tsp red pepper flakes optional

salt to taste

pepper to taste

Ricotta Cheese Topping

1 cup ricotta cheese

1/4 cup shredded mozzarella cheese

1/2 cup parmesan cheese save some for garnish

fresh basil and oregano optional

METHOD

Heat up some oil in a large pot on medium heat. Then add in your diced onions and cook until translucent and fragrant. Then add in your garlic and stir until combined. Add in the tomato paste and stir until the mixture becomes bright red. (this will help lower the acidity).

Add in the lean ground beef and stir until browned. Add in the chicken stock and your favorite marinara sauce (or tomato sauce) and stir until well combined.

Let the soup come to a boil then add in the lasagna noodles. Take each sheet and snap them into four pieces. Repeat with 7-9 noodle sheets depending on your preferred pasta amount.

Add add in the fresh oregano and basil at this step. Turn down the heat to medium low and let those noodles cook for about 10-12 minutes depending on your stove. Make sure the noodles are tender and season with more salt and pepper as needed. Stir in the heavy cream and mix until creamy. Then take the pot off the heat and let cool for a bit.

Next, prepare the ricotta cheese mixture by combining fresh parmesan, shredded mozzarella cheese, and ricotta!. This is optional, but you can add in some fresh/dried basil and oregano in the mixture as well.

Now ladle the soup into a bowl and top with the ricotta mixture. Garnish with more parmesan and fresh herbs. Enjoy!

Recipe credit: Knead the Recipe