This Lasagna soup is the ultimate in comfort food. It has all the cheesy-meaty goodness of lasagna with tender pieces of lasagna and a delicious tomato base that delivers all the flavours of lasagna without all the fuss.
I like to serve this soup to my family garnished with shredded mozzarella, but when I am serving to adult guests I also add a generous dollop of creamy ricotta cheese. It’s so good!
1 Tbsp Olive Oil
1 Onion, chopped
3 Garlic cloves, minced
370 mL Jar roasted red peppers, drained
1 Tbsp sugar
1/4 tsp salt
2 3/4 Cups Passata
4 Cups sodium-reduced chicken broth
2 cups Lasagna noodles, uncooked and broken into small pieces
For the Meatballs:
1 lb lean ground beef
1/2 cup bread crumbs
1 tbsp olive oil
Shredded Mozzarella for for garnish.
Over medium heat, add oil to a large saucepan and heat up then add the onion. Sauté until softened and golden brown.
Add garlic, peppers, sugar and salt and cook for 1-2 minutes longer.
Mix in passata then transfer to blender and purée until smooth.
Return to the pot and add in broth both. Bring to a boil and add pasta then continue cooking until pasta is tender, about 11 minutes.
Combine beef, breadcrumbs, egg and salt and pepper in a bowl.
Roll into meatballs.
Cook in a large fryng pan over medium, shaking the pan occasionally until meatballs are cooked through.
Stir meatballs into soup.
Serve and top with mozzarella if desired.
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