Beef Lasagna Soup
Servings: 6 servings
Calories: 792kcal
Ingredients
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 onion - diced
- 2 teaspoons House Seasoning Blend - divided
- 3 cloves garlic - minced
- 1 tablespoon Italian Seasoning Blend
- 1 bay leaf
- 45 ounces marinara sauce
- 2 tablespoons tomato paste
- 32 ounces chicken stock
- 7 lasagna noodles
- 1/2 cup heavy cream
- 1/3 cup parmesan cheese
- 1/3 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
Instructions
- Add olive oil to a large dutch oven or pot on medium high heat.
- Add the ground beef and onion to the dutch oven and season with 1 teaspoon of House Seasoning Blend.
- Cook the beef and onions until beef is no longer pink.
- While the beef is browning, break the lasagna noodles into 1 inch pieces.
- When beef is no longer pink, drain the excess fat from the pot.
- Add the garlic, Italian Seasoning Blend, bay leaf, marinara sauce, tomato paste, chicken stock, lasagna noodles and remaining teaspoon of House Seasoning Blend.
- Stir to combine.
- Cover pot, bring to a boil and reduce heat to simmer.
- Simmer for 20 minutes or until noodles are tender.
- Remove from heat and stir in cream and cheeses.
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Helpful Tips for All Recipes
- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.