One Pot Lasagne Soup
Author: simply beautiful eating
Serves: 6
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 lb ground chicken
- ½ sweet onion, finely chopped
- 2 garlic cloves minced
- 1 14.5 oz can diced tomatoes
- 1 small tin tomato paste
- 30 oz. crushed tomatoes with Italian spices
- 4 cups organic chicken stock
- ½ cup sugar peas
- 2 yellow beets, steamed and chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon fresh oregano
- 8 uncooked lasagna noodles (oven-ready style)
- fresh Italian parsley chopped
- ricotta cheese
- Parmesan cheese
- In a large heavy pot, heat up olive oil and butter. Add garlic and onion and sauté for 2 minutes, stirring often, until onion is almost translucent.
- Add ground chicken and cook until done, stirring often.
- Add crushed tomatoes, diced tomatoes, tomato paste, chicken stock, peas, beets, salt, pepper, pepper flakes, bay leaf, oregano and noodles, broken into 1" to 2" pieces. Stir well.
- Bring mixture to boil, reduce heat to simmer and cook, covered, stirring once in a while, until the noodles are done. About 30 - 40 minutes.
- Serve garnished with chopped Italian parsley, grated Parmesan cheese and dollops of ricotta cheese.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/11/19/one-pot-lasagne-soup/
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