Friday, August 9, 2013

Lasagna Soup

2 tsp olive oil
1 lb lean ground beef
1/2 cup finely chopped onion
5 garlic cloves, minced
1 tsp oregano
1 tsp Italian seasoning
1 tsp dried basil
1/2 tsp red pepper flakes
1 can (6oz) tomato paste
1 can (28 oz) diced tomatoes
5 cups chicken broth
4 oz mini pasta (shape of your choice)
5 oz fresh baby spinach
1/2 tsp salt
ground black pepper
grated Parmesan or shredded mozzarella

1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, in a large pan, heat the olive oil over medium heat. Add ground beef and saute, breaking it up into small pieces with a wooden spoon, until no longer pink. Drain any excess fat from the pot. Add onions and garlic; saute until softened.

3. In a large pot, combine broth, tomatoes in their juice and tomato paste, stirring to combine. Add oregano, Italian seasoning, basil, red pepper flakes, salt and pepper; stir. Bring just to a boil, then reduce heat. Add ground beef mixture. Allow to simmer for 15 minutes.

4. Add pasta to soup. Then add spinach, stirring gently, until spinach has completely wilted.

5. Serve topped with grated Parmesan or shredded mozzarella, whichever you prefer.

Serves 6.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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