Big Batch Beefy Lasagna Soup
2x the delicious portions!
We’re channeling rich, comforting lasagna vibes into a hearty big batch soup for all the flavor without the fuss! You’ll simmer ground beef and zucchini in a beefy tomato broth, then add in fresh lasagna noodles and cook until al dente. Top with a dollop of seasoned ricotta and shredded mozzarella that melts right in for that classic lasagna flavor!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato Paste
1 unit
Onion
2 unit
Zucchini
1 unit
Crushed Tomatoes
10 ounce
Ground Beef
4 ounce
Ricotta Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
10 ounce
Fresh Lasagna Noodles
(Contains: Eggs, Wheat)
3 unit
Beef Stock Concentrate
2 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and dice onion into ½-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Cut lasagna noodles into 1-inch-thick strips; separate strips into individual pieces.
Heat a drizzle of oil in a large pot over medium-high heat. Add beef* and onion; season with salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 6-8 minutes (8-10 minutes for 8 servings).
Add zucchini, garlic powder, and Italian Seasoning. Cook, stirring occasionally, until zucchini begins to soften, 2-3 minutes.
Add tomato paste and 1 tsp sugar (2 tsp for 8 servings) to pot with beef mixture. Cook, stirring, until everything is evenly coated, 30-60 seconds.
Add crushed tomatoes, stock concentrates, and 4 cups water (7½ cups for 8). Bring to a boil.
Add lasagna noodles and stir to combine. Cook, stirring frequently, until noodles are tender, 3-4 minutes.
Taste and season with salt and pepper.
While soup cooks, in a medium bowl, combine ricotta, mozzarella, and 2 tsp olive oil (4 tsp for 8 servings). Season with salt and pepper.
Serve soup family style, or divide between bowls. Dollop with ricotta topping.
