Lasagna Soup

From Sister Becca N.

Included in the Jan 2016 newsletter

 This is a regular go to recipe and a family favorite.  Several tips from Sister Becca: you can use just Italian seasoning.  You can cook the noodles separate to speed things up.  Put the noodles in a ziplock bag, zip it and let your kids smash them into bite size looking pieces with a plastic cup.

1 lb ground beef

1 small onion 

1 large clove garlic, minced 

1 can tomato sauce 

1 can Italian style tomatoes 

1 beef bouillon cube or 1 tsp bouillon 

3 cubes chicken bouillon 

4 cups water

1 tsp dried basil 

1 tsp dried oregano 

1/2 tsp dried thyme 

Crushed red pepper flakes (optional)

3-4 lasagna noodles, broken into pieces 

Grated mozzarella cheese

Ricotta or cottage cheese 

1.       Brown ground beef with onion and garlic.

2.       Drain fat.

3.       Add tomatoes, tomato sauce, bouillon cubes, water and seasonings.

4.       Heat to boil; reduce heat and simmer uncovered for 25 minutes.

5.      Add lasagna noodles; continue cooking until noodles are tender, about 15-20 minutes.

6.      Taste adjust seasonings.

7.      Serve hot with a dollop of cottage or ricotta cheese and a sprinkle of mozzarella cheese.