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Lasagna Soup


MAKES 4 Servings - PREP TIME 10 min - COOK TIME 25 min - TOTAL TIME 35 min

 

Ingredients

  • 1 tbsp (15 mL) olive oil

  • 1 lb (500 g) Van Osch Lean Ground Beef

  • 1 onion, diced

  • 1 tbsp (15 mL) EACH minced garlic and tomato paste

  • 2 tsp (10 mL) dried Italian herb seasoning

  • 1 tsp (5 mL) salt

  • ¼ tsp (1 mL) EACH pepper and hot pepper flakes

  • 4 cups (1 L) reduced-sodium beef broth

  • 1½ cups (375 mL) tomato pasta sauce

  • 1 can (398 mL) diced tomatoes with Italian seasoning

  • 1 Parmesan rind (optional)

  • 2 cups (500 mL) dry small pasta or broken lasagna noodles (about 4 oz/125 g)

  • 1 pkg (638 g) Furlani® garlic Texas toast

  • 1 cup (250 mL) chopped fresh spinach

  • ¼ cup (60 mL) ricotta cheese

  • ½ cup (125 mL) shredded mozzarella cheese

  • 4 tsp (20 mL) grated Parmesan cheese

  • Chopped fresh parsley and basil (optional)

DIRECTIONS

1. Heat oil over medium-high heat in a large pot or Dutch oven. Add ground beef and onion; cook, stirring and breaking up beef into chunks with back of a spoon, for about 8 minutes or until beef is thoroughly cooked and onion is softened.

2. Stir in garlic, tomato paste, Italian seasoning, salt, pepper and hot pepper flakes; cook, stirring, for 1 minute. Stir in broth, pasta sauce, diced tomatoes and Parmesan rind (if using); bring to a boil. Stir in pasta (see Tip).

3. Cover, reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, or until pasta is al dente and flavours are blended.

4. Meanwhile, arrange Texas toast slices in a single layer on a parchment paper-lined baking sheet. Bake in preheated 425°F oven for 5 to 6 minutes, flipping slices halfway, until toasted.

5. Discard Parmesan rind, if necessary. Stir spinach into soup. Ladle soup into bowls and spoon a dollop of ricotta cheese into each bowl and sprinkle with mozzarella and Parmesan. Garnish with parsley and basil, if desired, and serve with Furlani® garlic Texas toast.

Tips:The soup can be made ahead through step 3, cooled, covered and refrigerated for up to 3 days. Reheat to steaming over medium heat, stirring often, before serving then proceed with step 4.

Simmering the pasta right in the soup saves using an extra pot. If you’re planning make the soup ahead it’s best to cook the pasta separately so the noodles don’t get too soft and mushy. Cook the soup as directed without adding pasta, then just before serving, cook the pasta in a pot of boiling water until al dente, drain and stir into soup with the spinach.

The Parmesan rind adds a boost of flavour to the soup, but it’s not essential if you don’t have one on hand.

Ashley Fehr is the developer


For the original recipe, click here.

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