Go Back

Lasagne Soup con Tre Formaggi

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, Entree
Cuisine Italian
Servings 8

Ingredients
  

  • 1 pound ground beef cooked
  • 3 14.5-ounce cans beef broth
  • 1 large onion chopped
  • 3 tablespoons dried onion
  • 3 cloves garlic minced
  • 2 14.5-ounce cans diced fire-roasted tomatoes
  • 1¼-1½ cups prepared marinara sauce
  • 2 teaspoons dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes
  • to taste black pepper
  • ¼ cup cabernet sauvignon optional
  • 8 ounces campanelle, mafalda or fusilli pasta
  • 1 cup cottage cheese OR ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • to taste black pepper for cheese topping
  • to garnish Italian parsley OR fresh basil chopped

Instructions
 

  • Brown ground beef in a large stock pot until cooked through; drain well on paper towels. Discard grease.
  • In the same pot, pour in 3 cans of beef broth and bring to a simmer. Add onion and cook in broth until tender.
  • Add garlic, fire-roasted tomatoes and prepared marinara sauce. Season with oregano, basil, red pepper flakes and black pepper and simmer until heated through.
  • Add wine; if using.
  • Bring mixture to a low boil.
  • Stir in beef and pasta and cook until pasta is al dente; about 8-10 minutes.
  • While pasta cooks, prepare cheese topping.
  • In a small bowl, combine cottage/ricotta cheese, parmesan cheese, and mozzarella cheese. Mix well.
  • Serve soup with a spoonful of cheese topping and garnish with chopped parsley or basil.
QR Code linking back to recipe