Lasagna Soup
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Ingredients
- 8 oz. whole-milk ricotta cheese (about 1 cup)
- 2 oz. Parmesan cheese, finely grated (about 1¼ cups)
- 1/8 tsp. ground nutmeg
- 1 1/4 tsp. kosher salt, divided
- 1 Tbsp. olive oil
- 1 lb. ground chuck
- 1 medium-size yellow onion, chopped (about 1 cup)
- 3 medium garlic cloves, finely chopped (about 1 Tbsp.)
- 2 (15-oz.) cans diced tomatoes
- 6 cups chicken stock
- 1 1/2 Tbsp. granulated sugar
- 8 oz. uncooked lasagna noodles, broken into 1 1/2- to 2-inch pieces
- 1 Tbsp. red wine vinegar
- 4 oz. low-moisture mozzarella cheese, shredded (about 1 cup)
- 1/4 cup small basil leaves
Prepare topping:
- Stir together ricotta, Parmesan, nutmeg, and 1/4 teaspoon of the salt in a medium bowl. Cover and refrigerate until ready to serve.
Brown ground beef:
- Heat oil in a large Dutch oven over medium-high. Add ground chuck. Cook, stirring and breaking up into pieces, until browned and just cooked through, about 3 minutes.
- Using a slotted spoon, transfer beef to a small bowl lined with paper towels; set aside.
Cook onions and garlic:
- Do not wipe Dutch oven clean. Add onion to Dutch oven. Cook over medium-high, stirring occasionally, until softened and starting to caramelize, about 4 minutes.
- Add garlic. Cook, stirring constantly, until fragrant, about 1 minute. Stir in diced tomatoes and stock; bring to a boil over high. Stir in sugar and remaining 1 teaspoon salt.
Add pasta:
- Add lasagna pieces. Cook, stirring occasionally, until noodles are just cooked through and almost al dente, about 8 minutes.
- Stir in browned beef. Remove from heat, and stir in vinegar.
Garnish and serve:
- Divide soup evenly among 4 bowls; top with mozzarella and dollops of reserved ricotta mixture. Top bowls with basil leaves before serving.