Creamy Lasagna Soup

by Mary Sacks

All of the great taste of lasagna packed into a hearty and delicious soup.

Ingredients

• 1 Tbsp. olive oil, plus more for drizzling
• 1 onion, chopped
• 1 lb. ground beef, or sausage (optional)
• 3 cloves garlic, chopped
• 1 tsp. dried oregano
• 2 Tbsp. tomato paste
• 1 cup water
• 4 cups prepared RBC Chicken Broth
• 1 (15 oz.) can crushed tomatoes
• ½ cup chopped fresh basil and thinly sliced leaves for topping
• ½ cup grated parmesan cheese
• ¼ cup heavy cream, or half and half
• Ricotta cheese, for garnish

Directions

• Cook the pasta according to package directions. Drain and drizzle with a little olive oil.
• In a large pot, add 1 Tbsp. olive oil and heat over medium-high heat. Add the onion to cook until it starts to soften. Add the ground beef (optional), garlic, and oregano and continue to cook until the meat is brown and cooked throughout.
• Add the tomato paste and continue to stir and cook for about 2 minutes.
• Add the chicken broth, tomatoes, and water; cover and bring to a simmer.
• Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan, and heavy cream; simmer 2 more minutes.
• Serve in bowls and garnish with chopped basil, ricotta cheese, and parmesan if desired.

Food for Thought

• Lasagna Noodles. I use bowties. Just as good.
• RBC Chicken Base. There are other options: RBC Vegetable Base or RBC Beef Base or any of the RC Low Sodium Supreme Bases.

Servings

• 4 to 6

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