Lasagna Soup

Ingredients

Ingredients

• 2 tbsp olive oil
• 1 yellow onion
• 4 garlic cloves
• 1 lb ground beef
• 1 tbsp italian seasoning
• 1 tsp fennel seeds
• 0.5 tsp red pepper flakes
• 3 tbsp tomato paste
• 28 oz crushed tomatoes
• 6 cups beef stock
• 8 oz lasagna noodles
• 0.5 cups heavy cream
• 1 cups shredded mozzarella
• 0.5 cups grated parmesan
• 1 cups ricotta cheese
• 0.25 cups fresh parsley
• kosher salt
• black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Sauté diced onion and minced garlic until the onion turns translucent and edges begin to brown.
3. Add ground beef and cook, breaking it up, until deeply browned and crispy in spots.
4. Stir in Italian seasoning, fennel seeds, and red pepper flakes; toast for 30 seconds until fragrant.
5. Add tomato paste and cook, stirring, until it darkens to a brick red.
6. Pour in crushed tomatoes and beef stock, scraping the bottom of the pot.
7. Break lasagna noodles into 2-inch pieces and add them directly to the pot.
8. Simmer uncovered until noodles are just tender, stirring occasionally.
9. Lower heat and stir in heavy cream, shredded mozzarella, and grated Parmesan until melted and silky.
10. Taste and adjust with salt and black pepper.
11. Ladle into bowls and top each with a generous scoop of ricotta, chopped parsley, and extra Parmesan.

Notes

Break the noodles before adding so they cook evenly and fit on a spoon.