Lasagna Stoup Ala Rachael Ray

Submitted by katie in the UP

"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 ........"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 tablespoons extra virgin olive oil
• 1 lb ground beef (extra lean)
• 1 large onion, finely chopped
• 2 carrots, peeled and grated
• 4 garlic cloves, finely chopped (I grated them)
• 1 (32 ounce) box chicken stock
• 1 (28 ounce) can crushed tomatoes
• 1⁄2 lb lasagna noodle, broken
• 1 cup basil leaves, torn (I had to use dried...approx 3 tbls)
• 1 cup ricotta cheese
• parmesan cheese
• 1 tablespoon italian seasoning (my addition)
• 1 teaspoon crushed red pepper flakes (my addition)

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.

Reviews

[Marianneee]

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!

 

[will feed all who eat]

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