Kickin’ Lasagna Soup. It’s an interesting name, isn’t it? But what does it mean? We want to leave that to your own interpretation, so instead, we’ll make your mouth water while you ponder. Soon your bowl will be filled with a tangy, tomato-y broth that’s perfectly seasoned with all your Italian favorites. Tender, bouncy noodles will twirl in said soup with crumbles of juicy ground beef, and pieces of melty, salty cheeses. All in all, you get everything you love about the original pasta bake, just in spoon sipping form. Now, whatever Kickin’ Lasagna Soup means to you, we at least know now that you’re ready for a bite of it!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 1/2 cup celery, chopped
- 2 red bell peppers, chopped
- 6 cloves garlic, chopped
- 1/2 pound ground beef, ground bison, or ground chicken
- salt, to taste
- pepper, to taste
- 1/2 cup tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 4 cups low-sodium chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup canned coconut milk, milk, or cream
- 8-12 lasagna noodles, broken into pieces
- 1 cup provolone cheese, shredded
- 1/2 cup parmesan, grated, plus more for serving
Directions
Step 1 –In a large Dutch oven over high heat, add the oil, the onion, the celery, and the red peppers and cook until the veggies are softened, about 5 minutes.
Step 2 –Stir the garlic into the veggie mixture and cook until it is fragrant, about 1 minute.
Step 3 –Add the beef, the salt, and the pepper to the veggie mixture and cook, breaking up the meat as it cooks, until the beef is browned, about 7-10 minutes.
Step 4 –Add the tomato paste, the basil, the oregano, the thyme, and the chili flakes to the beef mixture and cook for 5 minutes.
Step 5 –Add the wine, the broth, the crushed tomatoes, the salt, and the pepper to the beef mixture and cook until it has slightly thickened, about 10-20 minutes.
Step 6 –Stir the milk into the meat mixture and cook until it is warmed through, about 10 minutes.
Step 7 –While the meat mixture is cooking, in a large, salted pot of boiling water, cook the noodles until al dente. Drain the noodles.
Step 8 –Add the cooked noodles, the provolone cheese, and 1/2 cup of the parmesan cheese to the soup mixture.
Step 9 –Ladle the soup into bowls and serve with the remaining parmesan.
