Lasagna Stoup Ala Rachael Ray

“I saw this recipe....in Everyday Rachael Ray Mag March/2009..simple ingredients, had them all on hand...made a wonderful pot of soup!! Only thing we missed....no crusty bread to dip in bowl....next time ........”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a soup pot, heat oil over med high heat.
  2. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
  3. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
  4. Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
  5. Add the pasta and cook until al dente, about 15 minutes.
  6. Serve stoup in bowls and dollop with ricotta.
  7. Pass the parm at the table.

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