It's like a cross between a creamy soup and broth soup due to the addition of a little ricotta in it. It's hearty, beefy, and delicious. In other words, perfection.
28ozDiced Tomatoes(I've used 14.5 oz and it's still delicious)
Baguette For dipping
In a heavy bottomed pot, over medium high heat, add the olive oil until it just starts to shimmer.
Add the garlic, stirring as you add it and cook for a few seconds, then add the onion.
Turn the heat down to medium and stir occasionally as you wait for the onion to turn soft and translucent, about 3-5 minutes.
Add the green pepper, oregano, parsley and basil.
Stir to combine and let cook for one minute.
Add the ground beef and cook until browned and no longer raw.
Add the beef broth and ricotta, whisking to break up the ricotta and help it to melt into the soup. Sometimes I press it up against the side of the pot to help it melt evenly.
Add the brown sugar, tomatoes and tomato sauce, stirring to combine.
Let simmer all day for maximum flavor or at least 20 minutes.
The last 15 minutes add the broken lasagna noodles and cook until tender.
Place the soup in oven safe bowls or soup mugs and top with cheese.
Heat the broiler to high heat and place the soup in the oven.
Once the cheese is golden and melted remove from the oven and serve with warm bread.
If you don't have access to fresh herbs, you can substitute half the amount of dry herbs. I personally prefer to use Gourmet Garden Herbs which are found in tubes in the produce section.You can freeze this soup for up to 6 months. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.
Mama's Lasagna Soup
Amount Per Serving (1 g)
Calories 925Calories from Fat 243
% Daily Value*
Saturated Fat 11g69%
Vitamin A 609IU12%
Vitamin C 33mg40%
* Percent Daily Values are based on a 2000 calorie diet.