November has been a rough month here in our house. We have been battling sickness that seems to just keep on coming back. I have never gone so many days without making dinner. We have survived on cough drops and random leftovers for our meals for nearly two weeks. Finally though, I think we are making progress and one of the first things I made when we started to feel better was this soup.
When you aren’t feeling well, nothing is more comforting than a bowl of soup, especially one full of noodles and topped with creamy cheese. When I started to make this, I knew that I had one major requirement, it had to be easy. I knew that I couldn’t stand to spend more than 10 minutes in the kitchen, and this easy recipe definitely fit the bill.
Basically, after some minimal chopping, you dump everything in the pot, and let it work its magic. After only half an hour of cook time, you have a thick and comforting bowl of soup, with all the delicious flavors of lasagna.
1 lb. lean ground beef
1 small onion, diced
1 green pepper, diced
1 15 oz. can fire roasted tomatoes
1 28 oz. can tomato sauce
1 28 oz. carton of chicken broth
1/2 5 oz. can of tomato pasta
3 cloves of garlic, minced
1 package no boil lasagna noodles
ricotta, mozzarella, and croutons
salt, pepper to taste
In a large stock pot, brown your ground beef. Once no pink remains, add your onion and pepper and cook until tender. Add the garlic and tomato pasta and cook for another minute, or until the garlic is fragrant. Add the canned tomatoes and broth and stir well to combine. Break up your lasagna noodles into small pieces and then stir well. Cook soup over low heat, stirring frequently to prevent the noodles from sticking together. Soup is ready once the noodles are tender, about 20-30 minutes. Taste and add salt and pepper as desired.
Serve topped with croutons or bread, and then a dollop of ricotta and a sprinkling of mozzarella cheese. Enjoy!