Paula Deen's Lasagna Soup (Print version)
A cozy one-pot lasagna soup with ground beef, tomatoes, bow tie pasta, cream, and a tangy ricotta-Parmesan topping.
# Ingredients:
For the soup
01 -
1 1/2 lb (680 g) ground chuck
02 -
1 medium onion, chopped
03 -
1 green bell pepper, chopped
04 -
3 cloves garlic, minced
05 -
1 (32 oz / 950 ml) carton beef broth
06 -
2 (14.5 oz / 411 g) cans petite diced tomatoes, undrained
07 -
1 (15 oz / 425 g) can tomato sauce
08 -
2 teaspoons dried oregano
09 -
2 teaspoons dried basil
10 -
1/2 teaspoon garlic salt
11 -
1/2 teaspoon crushed red pepper, or less to taste
12 -
2 bay leaves
13 -
2 cups (about 170 g) small bow tie pasta
14 -
1/2 cup (120 ml) heavy whipping cream
For the cheese topping
15 -
1 cup (240 g) ricotta cheese
16 -
1 cup (90 g) grated Parmesan cheese
17 -
3 tablespoons sour cream
18 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
In a large Dutch oven over medium-high heat, cook the ground chuck, onion, bell pepper, and garlic for 8-10 minutes, stirring often, until the beef is browned and crumbly. Drain excess fat.
02 -
Stir in the beef broth, petite diced tomatoes, tomato sauce, oregano, basil, garlic salt, crushed red pepper, and bay leaves. Bring to a boil.
03 -
Reduce the heat to medium-low and simmer for 15 minutes so the vegetables soften and the broth develops flavor.
04 -
Stir in the bow tie pasta and cook for about 10 minutes, stirring occasionally, until the pasta is tender. Remove and discard the bay leaves.
05 -
Take the pot off the heat and stir in the heavy cream until the broth looks smooth and lightly creamy.
06 -
In a medium bowl, stir together the ricotta, Parmesan, sour cream, and parsley until combined.
07 -
Ladle the hot soup into bowls and add a generous spoonful of the cheese topping to each serving. Let it soften into the soup before eating.
# Good to know:
01 -
Makes about 3 quarts of soup.
02 -
Best served hot, right after the pasta becomes tender.
03 -
For meal prep, cook the pasta separately and add it when serving.