Lasagna Stoup Ala Rachael Ray |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I saw this recipe....in Everyday Rachael Ray Mag March/2009..simple ingredients, had them all on hand...made a wonderful pot of soup!! Only thing we missed....no crusty bread to dip in bowl....next time ........ Ingredients:
2 tablespoons extra virgin olive oil |
1 lb ground beef (extra lean) |
1 large onion, finely chopped |
2 carrots, peeled and grated |
4 garlic cloves, finely chopped (i grated them) |
1 (32 ounce) box chicken stock |
1 (28 ounce) can crushed tomatoes |
1/2 lb lasagna noodle, broken |
1 cup basil leaves, torn (i had to use dried...approx 3 tbls) |
1 cup ricotta cheese |
parmesan cheese |
1 tablespoon italian seasoning (my addition) |
1 teaspoon crushed red pepper flakes (my addition) |
Directions:
1. In a soup pot, heat oil over med high heat.
2. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
3. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
4. Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings - if using fresh add later, cover and bring to a boil.
5. Add the pasta and cook until al dente, about 15 minutes.
6. Serve stoup in bowls and dollop with ricotta.
7. Pass the parm at the table.
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