Lasagna Soup and J’s Homemade Rolls

If you love lasagna but don’t always love the time it takes to layer, bake, and clean up afterward, you’re going to want to try this lasagna soup. It has all those cozy, classic lasagna flavors in an easy, hearty bowl of soup. I started with The Kitchen Girl’s easy lasagna soup recipe and made a few changes to make it my own. 

• 1-2 tablespoonsvAvocado Oil, or preferred oil
• 1 pound Ground Beef
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 1 (15-ounce can) Diced Tomatoes, don’t drain
• 1 (15-ounce can) Tomato Sauce
• ⅓ cup Tomato Paste, about half of a 6-ounce can
• 4 cups Chicken Broth
• 1-2 cups Water, to adjust consistency
• 1 tablespoon Italian Seasoning
• 1 teaspoon Salt, or more as needed to adjust flavor
• Black Pepper, to taste
• 8 ounces Banza Cavatappi Pasta (uncooked)

Suggested toppings: You can measure these with your ❤️

• 8 oz Ricotta Cheese
• 5 ounces Mozzarella Cheese, shredded (about 1 1/4 cup)
• 1/2 cup Parmesan Cheese, shredded
• 2 tablespoons Fresh Parsley, chopped

1. Heat a soup pot over medium-high heat. Add avocado oil and heat until shimmering.
2. Add ground beef, onions, and garlic. Sauté until the beef is cooked through, stirring as needed. Drain excess fat, if needed.
3. Stir in tomatoes (with their juice), tomato sauce, tomato paste, broth, Italian seasoning, salt, and pepper.
4. Increase the heat to HIGH and bring the soup to a boil.
5. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
6. Add Banza pasta approximately 10 minutes before serving.
7. At this point you can add water or more broth in small amounts to adjust the soup consistency to your liking.

8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

   

This soup paired amazingly with J’s Homemade Rolls!

• 1 uncooked French bread loaf from the bakery
• 1 egg, beaten with a splash of water
• Salt

Instructions

1. Ask your local bakery for a French bread loaf that is still uncooked.

2. Slice the dough into roll-size pieces and place them in a greased 9×13 pan, leaving a bit of space between eachpiece.

3. Cover the pan and set in the oven on the “proof” setting for about 1 hour or until the rolls look puffy.

4. Remove the cover. Brush each roll with egg wash. Sprinkle the tops lightly with salt.

Note, if your oven doesn’t have a proof setting, just set in a warm, dry area 

As always, thank you for stopping by!

<3 Shannon