Lasagna Soup
Andy Hay's lasagna soup is the perfect weeknight dinner that takes all the classic lasagna flavours and combines them into a simple one-pot meal.
YIELDS
4
Ingredients
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 5 tablespoons tomato paste
- 1 28oz canned tomatoes
- 900ml veggie or chicken stock
- 2 cups water
- 3 tablespoons dried oregano
- 1 teaspoon garlic powder
- 12 to 15 large lasagna noodles, broken up
- 1/4 cup heavy cream
- Salt and pepper, to taste
- 1 cup ricotta
- 1/2 cup parmesan, finely grated
- Chives, finely diced
Directions
- Add beef and olive oil into a pot placed over medium-high heat. Cook the beef until browned. Once browned, remove from pot and set aside.
- In the same pot, add diced onions and garlic. Saute until onions are translucent.
- Add in tomato paste, stir and then drop in tomatoes. Using a fork, crush up tomatoes. Allow to bubble away for three to five minutes.
- Add in chicken stock, water, dried oregano, and garlic powder and bring to a boil.
- Once the boil has been reached, drop in the noodles and cook until desired doneness.
- Once the noodles are cooked, add in the cream and cooked beef.
- Season with salt and pepper. Serve with ricotta, parmesan and chives. Enjoy!
