Lasagna Soup #lasagna #dinner

This Lasagna Soup is one of my unequaled top picks! You get every one of the kinds of a scrumptious generous lasagna in a consoling soup frame! It's stacked with meat, tomatoes and Italian herbs and the melty cheddar just takes it over the best.

Lasagna Soup
I initially shared this formula route back in December 2013 and from that point forward I've made it on many occasions. It's been a go-to formula for a long time going solid so I figured the time had come to refresh the photographs and include tips.

On a cold day this is one of my most loved approaches to heat up. It's such a comfortable soup and it has such a staggeringly season.

Also try our recipe : Lemon Garlic Butter Shrimp with Asparagus #healthyeat #dinner

Ingredients :

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 large yellow onion, diced (1 3/4 cups)
• 5 garlic cloves, to taste, minced*
• 4 1/2 cups low-sodium chicken broth, then more to thin as desired
• 1 (14.5 oz) can petite diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basil**
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces (6.5 oz)***
• 1 1/4 cups (5 oz) shredded mozzarella cheese
• 1/2 cup (2 oz) finely shredded parmesan cheese
• 8 oz ricotta cheese
• 2 Tbsp chopped fresh parsley, plus more for garnish

Instructions :

1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside. 
2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. 
3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, browned ground beef and season with salt and pepper to taste. 
4. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
5. Meanwhile, prepare lasagna noodles according to directions listed on package.
6. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
7. Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****. 
8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Source : bit.ly/2Tmpyb8

Read more our recipe : BEST EVER CHICKEN POT PIE SOUP #dinner #soup