Lasagne Soup tonight! Wonderful meal on a cold rainy night. I use these little noodles that look like mini-lasagne, called mafalda. I only use 6 oz.
Ingredients:
1 lb ground beef
1 onion, diced
3 cloves garlic, minced
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
8 oz lasagna noodles,
broken into pieces
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Directions:
In a large pot or Dutch oven, brown the ground beef over medium-high heat until cooked through. Drain off any excess fat.
Add the onion and garlic to the pot and sauté for 2-3 minutes, until softened.
Pour in the beef broth, diced tomatoes, tomato sauce, basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes.
Add the broken lasagna noodles to the pot and stir to combine. Let simmer for an additional 10-15 minutes, or until the noodles are cooked through.
Stir in the heavy cream, Parmesan cheese, and mozzarella cheese. Cook until the cheese is melted and the soup is heated through.
Serve hot and enjoy!