Lasagna Soup

Skip the layers, and enjoy lasagna as a soup! Mr. Crown Royal uses lasagna noodles, ground beef, tomatoes, herbs, mozzarella, parmesan, and ricotta dollops make this soup a family favorite this cold season.

Ingredients

• 2 tbsp olive oil, divided

• 1 lb lean ground beef

• 1 large yellow onion, diced (about 1 ¾ cups)

• 5 garlic cloves, minced (adjust to taste)

• 4 ½ cups low-sodium chicken broth (add more to thin, if needed)

• 1 (14.5 oz) can petite diced tomatoes

• 1 (14.5 oz) can crushed tomatoes

• 2 ½ tbsp tomato paste

• 1 ¾ tsp dried basil (or substitute 1 tbsp Italian seasoning)**

• ¾ tsp dried oregano

• ½ tsp dried rosemary, crushed

• ½ tsp dried thyme

• Salt and freshly ground black pepper, to taste

• 8 lasagna noodles, broken into bite-sized pieces (about 6.5 oz)

• 1 ¼ cups (5 oz) shredded mozzarella cheese

• ½ cup (2 oz) finely shredded Parmesan cheese

• 8 oz ricotta cheese

• 2 tbsp chopped fresh parsley, plus extra for garnish

Directions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook, stirring occasionally, until browned. Drain any excess fat and set the beef aside.

2. In the same pot, heat the remaining tablespoon of olive oil. Add the onion and sauté until softened (about 3 minutes). Stir in the garlic and cook for another 30 seconds.

3. Add the chicken broth, diced tomatoes, crushed tomatoes, tomato paste, dried herbs, and browned beef. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 20 minutes.

4. While the soup simmers, cook the lasagna noodles according to package directions. Drain and set aside.

5. In a mixing bowl, combine the mozzarella, Parmesan, and ricotta cheeses using a fork.

6. Stir the cooked noodles into the soup along with the chopped parsley. If the soup is too thick, add more broth to thin it to your liking.

7. Serve the soup in bowls, topping each with a generous scoop of the cheese mixture. Garnish with more parsley. Stir the cheese into the soup for a creamy, melty finish.

   Notes:

   -If you don’t have all the individual dried herbs, substitute with 1 tbsp Italian seasoning.

   -To save time, sauté the garlic and onions together with the ground beef.

   -For extra creaminess, stir some of the cheese mixture directly into the pot before serving, while still adding a scoop to each bowl.