Yield: 8 servings
Weeknight Lasagna Soup Recipe
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
For the lasagna soup:
- 1 tablespoon olive oil
- 1 cup chopped green pepper
- 1 cup chopped onion
- 1-lb. ground beef
- 3 cloves garlic, pressed
- 1 (24-oz.) jar Prego Traditional Pasta Sauce
- 2 (14.5-oz.) cans petite diced tomatoes
- 2 cups unsalted beef stock
- 1 tablespoon Italian seasoning
- 12-oz. of lasagna noodles, broken into bite-sized pieces
- 1 cup of reserved pasta water
- Salt and pepper, to taste
- Mozzarella cheese (optional)
For the ricotta topping (optional):
- 1 (15-oz.) container ricotta cheese
- 1 cup grated Parmesan cheese
- 2 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onions and green pepper just until starting to soften. Add ground beef, and cook through, breaking it into small pieces. Press garlic cloves into the meat mixture, and stir them in, cooking just until fragrant, about one minute.
- Pour the Prego Traditional Pasta Sauce into the meat mixture, along with the petite diced tomatoes, beef stock, and Italian seasoning. Bring to a boil, and then turn down to a simmer for 15-20 minutes.
- While the soup is simmering, bring a large pot of salted water to a boil. Add broken lasagna noodles, and cook according to the package directions. When done cooking, reserve one cup of the pasta water before draining.
- Stir the cooked lasagna noodles and pasta water into the soup. Season with salt and pepper to taste.
- Serve topped with mozzarella cheese or ricotta topping (or both). To make the ricotta topping, stir together the ricotta cheese, Parmesan cheese, fresh parsley and salt. Dollop on top of the lasagna soup, as desired.