Lasagna Stoup
March 2009
5 people tried this recipe.
Break out the soup pots —there's lots here to keep you and your family satisfied.
4 servings Prep: 15 mins
Ingredients
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 pound ground beef sirloin
- Salt and pepper
- 1 large onion, finely chopped
- 2 carrots, peeled and grated
- 3 - 4 cloves garlic, finely chopped
- 1 32 ounce container (4 cups) chicken broth
- 1 28 ounce can Italian crushed tomatoes
- 1 pound lasagna noodles, broken into jagged pieces
- 1 cup basil leaves, torn
- 1 cup whole-milk ricotta
- Grated parmigiano-reggiano cheese, to pass around the table
Directions
- In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.
- Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.