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Lasagna Soup With Ground Beef

All of lasagna’s goodness—noodles, beef, sausage, tomatoes, Italian herbs and cheese—in a soup made for dipping into with New York Bakery® Bake & Break Bread.

Ready in  35 minutes
Serves  4





Step One:

Bring large pot of salted water to boil. Add noodles and cook until al dente. Drain and toss with 1 tablespoon olive oil. Set aside.

Step Two:

Heat 1 tablespoon of olive oil in large soup pot over medium heat. Add onion and cook until soft and translucent for 3 to 5 minutes. Add beef and/or sausage, garlic and oregano. Cook, breaking up meat with wooden spoon, until browned for about 3 minutes.

Step Three:

Add tomato paste and cook, stirring, until darkened for about 2 minutes. Add tomatoes and chicken stock. Season with salt and red pepper flakes for taste. Bring to boil, decrease heat and simmer for 15 to 20 minutes.

Step Four:

Stir in cooked noodles, basil, Parmesan and mozzarella. Simmer for 2 minutes.

Step Five:

Divide soup among bowls. Top with spoonful of ricotta. Serve with bread.

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