Lasagna Stoup

Jeremy and I stopped up to Mom’s for a little bit last night. Which was a great little visit, enjoying the view, discussing what I would make for dinner on Mothers Day when they got back from the Cape. I came up with some options, homemade potstickers with napa salad and sauteed green beans, meat or veggie lasagna, summer squash pasta, or meat loaf with roasted vegetables and green beans. Jeremy of course thought that I was talking about what to make for dinner that night, boy wasn’t he disappointed when he realized I was talking about Sunday.
Mom decided on meatloaf with roasted vegetables and green beans. YUMMY!
Jeremy was so bummed that we weren’t going to be eating any of the options for dinner that night that I decided to cave a little bit and make something close. A few weeks ago I made a batch of Lasagna Stoup from the Rachael Ray Magezine. The first time I made it I followed it to a T, minus the carrots (only because I realized I didn’t have any at home and wasn’t going to the store for just carrots). When I made it last night however, I changed things up a bit. It was even better!

Lasagna Stoup
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground beef sirloin
Salt and pepper
1 large onion, finely chopped
2 carrots, peeled and grated
3 to 4 cloves garlic, finely chopped
One 32-ounce container (4 cups) chicken broth
One 28-ounce can Italian crushed tomatoes
1 pound lasagna noodles, broken into jagged pieces
1 cup basil leaves, torn
1 cup whole-milk ricotta
Grated parmigiano-reggiano cheese, to pass around the table

1. In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.
2. Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.

My Changes!
1 pound ground beef
Salt and pepper
Italian Seasoning
Dry Basil
1 large onion, finely chopped
5-6 cloves garlic, finely chopped
One 32-ounce container (4 cups) chicken stock
3 14.5-ounce can Italian Style diced tomatoes (purree one can)
1 pound rigatoni
whole-milk ricotta to dollop on
Grated parmigiano-reggiano cheese, to pass around the table

Brown the beef, season with salt and pepper, italian seasoning, and dried basil, cook until browned. Stir in the onion and garlic and cook until softened, 5 to 7 minutes. Dump in the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes.
Serve with ricotta and parm!

This is even better the next day when it has had a chance to sit and absorb juices and become almost a caserole!

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