Lasagna Stoup Ala Rachael Ray

Total Time
30mins
Prep 10 mins
Cook 20 mins

I saw this recipe....in Everyday Rachael Ray Mag March/2009..simple ingredients, had them all on hand...made a wonderful pot of soup!! Only thing we missed....no crusty bread to dip in bowl....next time ........

Ingredients Nutrition

Directions

  1. In a soup pot, heat oil over med high heat.
  2. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
  3. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
  4. Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
  5. Add the pasta and cook until al dente, about 15 minutes.
  6. Serve stoup in bowls and dollop with ricotta.
  7. Pass the parm at the table.
Most Helpful

This was wonderful and sooo easy. The first time I added the ricotta to the pot of stoup and the second time I put a dollop in the bottom of each bowl. Loved both ways!

Marianneee October 18, 2009

Overall a very nice recipe with a couple of minor changes. Used only 1/2 pound of lasagna noodles. Even with only that there was almost too much pasta. Also sprinkled mozzarella on the top when serving....it really tasted like lasagna! Thanks for a great recipe once again Rachael (and Katie). Also, might want to check the nutrition info. I can't imagine this has over 1,000 calories per serving as written. Eileen

will feed all who eat February 08, 2009