Lasagna Soup

Taste was good and the recipe was very easy to follow, but I would bulk up the flavor if using an instant pot, I find you almost always have to double the seasoning. I would also drain any excess fat after cooking your meat of choice, it gave the final product a layer of oil that was kind of off-putting. Tip: if you like your soup to be a little thicker, put your IP on sauté for a couple minutes after cooking to get that consistency.

This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.


Servings: 6
Prep Time : 15 minutes
Cook Time : 35 minutes
Total Time : 50 minutes


INGREDIENTS

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 large yellow onion, diced (1 3/4 cups)
• 5 garlic cloves, to taste, minced*
• 4 1/2 cups low-sodium chicken broth, then more to thin as desired
• 1 (14.5 oz) can petite diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basil**
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces (6.5 oz)***
• 1 1/4 cups (5 oz) shredded mozzarella cheese
• 1/2 cup (2 oz) finely shredded parmesan cheese
• 8 oz ricotta cheese
• 2 Tbsp chopped fresh parsley, plus more for garnish

Get The Instructions ===> cookingclassy.com

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