GRAND RAPIDS, Mich. — Lasagna Soup
Serves 6 to 8
Substitute any pasta for this dish.
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 pounds ground beef or sausage
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon harissa (or some red pepper flakes and a splash of red wine or balsamic vinegar)
- 4 cups tomato sauce, marinara, diced tomatoes (whatever you have)
- 1 tablespoon Italian seasoning
- 1 tablespoon house seasoning (salt, pepper, garlic powder, onion powder and smoked paprika)
- 8 cups beef stock (or use beef soup base or bouillon cubes and water)
- 1 pound lasagna noodles, broken
Garnish
- Shredded mozzarella
- Freshly grated Parmesan cheese
- Ricotta
- Fresh basil leaves
In a large stockpot or Dutch oven, heat oil over medium-high heat. Add the onion and cook for 2-3 minutes. Add meat and cook for another 4-5 minutes. Drain excess grease, if necessary. Add minced garlic and cook for 1 minute. Next, add tomato paste and harissa (or red pepper flakes and vinegar) and cook for another 1-2 minutes. Add tomato sauce, seasonings and stock. Stir everything together and bring to a simmer. Add pasta and cook for an additional 10-15 minutes, or until noodles are cooked al-dente.
Top each serving with shredded mozzarella cheese, Parmesan cheese, a dollop of ricotta and fresh basil leaves. Serve warm.
NOTE
Vegetarian Option - Use mushrooms or beans instead of meat and use vegetable broth instead of beef stock.
Courtesy:
Gina Ferwerda
Cookbook Author, Meals in the Mitten
RELATED VIDEO:
More recipes on My West Michigan:
►Make it easy to keep up to date with more stories like this. Download the 13 ON YOUR SIDE app now.
Love My West Michigan? Check us out on Facebook and Instagram. Subscribe to our YouTube channel.