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Post by M. Hawbaker on Dec 19, 2020 17:57:58 GMT
INGREDIENTS1 tablespoon oil 1 large yellow onion, diced 1 tablespoon chopped garlic 2 pounds lean ground beef 1 tablespoon heaping Italian seasoning 2 teaspoons pepper 2 teaspoons salt 1 jar (24 ounces) pasta sauce 4 cups beef broth (can add up to 4 more cups if you want a runnier soup) 1 can (28 ounces) crushed tomatoes 12 ounces Mafalda noodles, can use lasagna noodles broken 1/2 cup heavy cream 1 cup mozzarella cheese, shredded 1 cup jack cheese blend, shredded parsley to garnish INSTRUCTIONSHeat dutch oven over medium-high heat. Add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute. Add in ground beef and sprinkle with Italian seasoning, salt, and pepper. Cook until browned, stirring occasionally. (If necessary, drain) Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to combine. Add in Mafalda noodles and allow soup to simmer for 8 minutes, or until noodles are al dente. Add in heavy cream and cheeses, stir until combined. Serve immediately. iambaker.net/lasagna-soup/
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