Lasagna Soup

• Meat

  • 1 lb Ground beef

• Produce

  • 2 tbsp Basil
  • 2 Garlic cloves
  • 1 cup Onion

• Canned Goods

  • 1 28 oz. can Tomato puree
  • 56 oz Water - 2 full tomato puree cans

• Pasta & Grains

  • 2 oz Lasagna noodles

• Baking & Spices

  • 1 tbsp Italian spices
  • 1 Salt
  • 2 tbsp Sugar

• Dairy

  • 1 Cheese mixture
  • 2 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1 cup Ricotta cheese

Found on recipesfoodandcooking.com

Description

Ingredients

• 1 lb. ground beef
• 1 cup onion diced
• 1 28 oz. can tomato puree
• 56 oz. water - 2 full tomato puree cans
• 2 tablespoons basil
• 2 garlic cloves crushed
• 1 tablespoon Italian spices
• salt
• 2 tablespoons sugar
• 2 oz. lasagna noodles
• Cheese mixture
• 2 cups mozzarella cheese
• 1 cup ricotta cheese
• ¼ cup parmesan cheese

Directions

• Brown the ground beef.
• Add the onions and cook until softened.
• Add the tomato puree, sugar, salt, spices and water. It will be really soupy. Its okay when you add the pasta you need it to be that way. It will thicken as the pasta cooks.
• Cook over medium heat at a slow boil for at least 30 minutes, preferably 45.
• Break the lasagna noodles into pieces and add to the pot. Stir often to keep them from sticking to the pan. Cook for about 20 minutes or until noodles are tender.
• While the noodles are cooking mix together the cheese mixture. Add a large tablespoon of the cheese mixture to each bowl of soup. You can also stir it into the soup, your choice.