Go Back
Print

Lasagna Soup

Materials

  • 1 lb Ground beef
  • 1 tbsp Olive oil
  • 2 cups Yellow onion diced
  • 3 tbsp Garlic minced
  • 4 1/2 cups Low-sodium chicken broth
  • 1 can Diced tomatoes (14.5 oz)
  • 1 can Crushed tomatoes (14.5 oz)
  • 2 1/2 tbsp Tomato paste
  • 1 3/4 tsp Dried basil
  • 3/4 tsp Dried oregano
  • 1/2 tsp Dried rosemary
  • 1/2 tsp Thyme
  • Salt and pepper to taste
  • 8 oz Mafalada noodles (mini lasagna noodles)
  • 1 1/4 cups Hiland Dairy Shredded Mozzarella Cheese
  • 1/2 cup Finley shredded parmesan cheese
  • 8 oz Hiland Dairy Cottage Cheese
  • Chopped fresh parsley for garnish

Instructions

  • Crumble beef in a hot skillet, salt and pepper to taste and cook until browned. Drain off fat and set aside.
  • In a large Dutch oven or pan, heat olive oil over medium-high heat. Saut. chopped onions until softened, about two minutes. Add in garlic and salt for an additional 30 seconds.
  • Pour in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano,
    rosemary, thyme, browned ground beef, and season with salt and pepper to taste.
  • Bring to a boil, reduce heat, cover and let simmer for 20-25 minutes.
  • Meanwhile, cook noodles according to the package.
  • In a mixing bowl, combine the mozzarella, parmesan, and cottage cheese until well blended.
  • Stir cooked pasta into soup. Ladle soup into bowls, dollop with a large scoop of the cheese mixture, and sprinkle with chopped parsley. The cheese mixture will melt once it’s mixed into the soup.