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Lasagna Soup

Difficulty Beginner
Best Season Fall
Description

We are enjoying some cool days in June here in Cleveland, honestly soup doesn’t sound half bad!! This is a quick delicious one that I hope you enjoy-save it for the winter if you must, but it’s a good one!!!

Lasagna Soup
    Lasagna Soup
  • 2 tablespoons Olive Oil
  • 1 Onion (Chopped)
  • 4 Garlic Cloves (Minced)
  • 1/2 teaspoon Each of Dried Basil, Italian Seasoning, Oregano, Parsley & Red Pepper Flakes (Can Add More for More Heat)
  • 1 teaspoon Salt
  • 2 tablespoons Tomato Paste
  • 1/2 teaspoon Black Pepper
  • 4 cups Broth ((I Used Vegatable))
  • 4 jars Marinara
  • 4-6 Lasagna Noodles (Broken Into Pieces)
  • 2 cups Meatballs
    • Garnish
  • Basil or Parsley (Chopped)
  • 2 cups Ricotta
  • 1 cup Mozzerella (Shredded)
  • 1 cup Parmesan (Grated or Shredded)
  • 1 Lemon (Zested)
  • Salt & Pepper (To Taste)
Instructions
      • Saute onion & garlic over medium heat for 5-7 minutes, or until translucent. Sprinkle in dried seasoning & tomato paste, but keep it moving so they don't burn. Stir about 1 minute to toast. Pour in broth & marinara, add noodles and meatballs and bring to a boil/cover for about 15 minutes, or until the noodles are cooked through.

       

      • In a medium sized bowl, combine all garnish ingredients, except for the herbs. When soup is done, top with a dollop of cheese and sprinkle of herbs, enjoy!!
Keywords: soup, lasagna
Read it online: https://kitchenwithbritt.com/recipe/lasagna-soup/