Lasagna Soup

Ingredients

• 1-2 tablespoons olive oil or your preferred oil
• 1 pound ground beef
• 1 large onion diced
• 4 cloves garlic minced
• 1 can 15 ounces diced tomatoes, undrained
• 1 can 15 ounces tomato sauce or tomato puree
• 3 ounces tomato paste equivalent to ¼ cup
• 4 cups chicken broth
• 1-2 cups water as needed for desired consistency
• 1 tablespoon Italian seasoning
• 1 teaspoon sea salt or to taste
• Black pepper to taste
• 8 ounces bowtie pasta uncooked (see note)
• Suggested Toppings optional, measure to taste
• ½ cup ricotta cheese
• 2 ounces shredded mozzarella cheese about ½ cup
• ¼ cup Parmesan cheese shaved, shredded, or freshly grated
• ¼ cup fresh parsley chopped

Directions

1. Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and warm until it shimmers.
2. Add the ground beef, onion, and garlic. Sauté until the beef is fully cooked, stirring as needed. Drain any excess fat, if necessary.
3. Stir in the diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta.
4. Increase the heat to high and bring the mixture to a boil.
5. Reduce to a medium simmer, cooking for 10-15 minutes until the pasta reaches your preferred texture. Stir frequently to prevent the pasta from sticking.
6. Tip: Add more water or broth in small amounts as needed to reach your desired consistency.
7. Serving Options
8. Option 1: Stir ricotta, mozzarella, and Parmesan into the entire pot.
9. Option 2: Serve cheeses on the side for individual topping. Garnish with fresh parsley.