L'Ancetre Organic Cheese Lasagna Soup
A fresh take on one of your favourite comfort foods!
Yields: 6 servings
INGREDIENTS
o 2 tbsp olive oil
o 1 medium onion, chopped
o 2–3 garlic cloves, minced
o 1 lb (450 g) ground beef (or turkey/pork)
o 1 can (28 oz / 796 ml) diced tomatoes
o 1 jar (24 oz / 680 ml) tomato or marinara sauce
o 4 cups chicken or vegetable broth
o 2 tbsp tomato paste
o 2 tsp dried oregano
o 1 tsp dried basil
o 1 tsp dried thyme
o Salt and pepper to taste
o 8–10 lasagna noodles, broken into pieces (or 3 cups short pasta)
o 1½ cups shredded mozzarella (or mild/marbled cheddar from L’Ancêtre)
o Fresh basil or parsley, chopped
o 1 medium onion, chopped
o 2–3 garlic cloves, minced
o 1 lb (450 g) ground beef (or turkey/pork)
o 1 can (28 oz / 796 ml) diced tomatoes
o 1 jar (24 oz / 680 ml) tomato or marinara sauce
o 4 cups chicken or vegetable broth
o 2 tbsp tomato paste
o 2 tsp dried oregano
o 1 tsp dried basil
o 1 tsp dried thyme
o Salt and pepper to taste
o 8–10 lasagna noodles, broken into pieces (or 3 cups short pasta)
o 1½ cups shredded mozzarella (or mild/marbled cheddar from L’Ancêtre)
o Fresh basil or parsley, chopped
INSTRUCTIONS
Sauté the onion and garlic in olive oil over medium heat until softened. Add the ground meat and cook until nicely browned. Drain excess fat. Stir in the diced tomatoes, tomato sauce, broth, tomato paste, and herbs. Mix well and bring to a boil. Add the broken lasagna noodles directly into the soup and simmer for about 15–20 minutes, until al dente. Serve hot in bowls and top each portion with a generous spoonful of shredded mozzarella before serving.
Enjoy!