Lasagna Stoup Ala Rachael Ray

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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

@katie in the UP
Contributor
“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 ........”