I know this sounds weird, but everybody LOVES it--it's one of my most requested recipes. I serve it with hot crusty rolls and salad
Lasagna Soup (from Chicago's famous Pump Room restaurant)
1 to 1 1/2 lb. ground beef (depends on how chunky you want it)
1 medium onion, diced
2 large cloves garlic, minced (or more)
1 28-oz. can tomatoes, coarsely chopped
1 16-oz. jar spaghetti sauce
4 chicken boullion cubes
2 beef boullion cubes
6 cups water
1 tsp. each oregano & dried basil
1/2 tsp. thyme
1 bay leaf
1/2 box lasagna noodles, broken in pieces
ricotta cheese, mozzarella cheese
1. Crumble and cook ground beef in large dutch oven or pot. Add onion and garlic, cook until beef is done.
2. Add tomatoes, spaghetti sauce, boullion cube, water and seasonings. Heat to a boil. Reduce heat and simmer 25 minutes.
3. Add noodles and cook until tender, about 12-15 minutes. Taste and adjust seasonings.
Serve with dollop of ricotta cheese and shredded mozzarella.
Lasagna Soup (from Chicago's famous Pump Room restaurant)
1 to 1 1/2 lb. ground beef (depends on how chunky you want it)
1 medium onion, diced
2 large cloves garlic, minced (or more)
1 28-oz. can tomatoes, coarsely chopped
1 16-oz. jar spaghetti sauce
4 chicken boullion cubes
2 beef boullion cubes
6 cups water
1 tsp. each oregano & dried basil
1/2 tsp. thyme
1 bay leaf
1/2 box lasagna noodles, broken in pieces
ricotta cheese, mozzarella cheese
1. Crumble and cook ground beef in large dutch oven or pot. Add onion and garlic, cook until beef is done.
2. Add tomatoes, spaghetti sauce, boullion cube, water and seasonings. Heat to a boil. Reduce heat and simmer 25 minutes.
3. Add noodles and cook until tender, about 12-15 minutes. Taste and adjust seasonings.
Serve with dollop of ricotta cheese and shredded mozzarella.
