Lasagna Soup for Dinner
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Equipment
- Saucepan
- 5-Quart Pot
Ingredients
- 2 pound Ground Beef
- 1 pound Ground Turkey
- 15 oz Can Fire Roasted Tomatoes
- 2 Tbsp Tomato Paste
- 1/2 tsp Crushed Red Pepper Flakes
- 2 tsp Oregano
- 1 Garlic Clove minced
- 16 oz Pasta
- 6 cups Chicken Stock
- 1 Onion diced
- Mozzarella Cheese shredded
Instructions
- Brown the meat you are using. A great blend is 2-pound beef with 1-pound sausage or Italian sausage.
- On a cutting board, dice the onion and then sauté it with the cooking meat.
- When the meat is fully cooked, drain the grease and then add the garlic, oregano, crushed red pepper and tomato paste.
- Stir the tomato paste into the beef until well blended and the bright paste turns deeper red.
- Bring a pot of water to a boil and cook the pasta according to package directions.
- Drain the pasta in a sink colander, but DO NOT rinse the pasta.
- Add the stock and can of fire roasted tomatoes into the mixture and bring to a boil.
- Reduce to a simmer and simmer for 30 minutes stirring occasionally.
- Shred up mozzarella to top your soup. I always like to use fresh block cheese because it doesn't have the additives and preservatives like pre-shredded cheese has.
- Serve pasta with the soup in a bowl and enjoy!
- Additionally, if you kept the pasta separate while cooking, remember to keep them separate when storing the leftovers.
Notes
Yummy pasta! Drain it, but do not rinse the pasta! Rinsing pasta rinses off nutrients and as you are just going to add it to the soup, there is no need to rinse.
Additionally, if you kept the pasta separate while cooking, remember to keep them separate when storing the leftovers.