Categories: 30 minutes or lessBeefDinnerRecipesSoups and Stews

30-Minute Lasagna Soup with Ragu Pasta Sauce

If I could give any advice when it comes to cooking during the busy holiday season it would definitely have to be stay organized! Have everything you need for a couple of your favorite recipes. It doesn’t get much easier than pasta and Ragu Pasta Sauce, but it doesn’t take much to embellish it a little! Like this my 30 Minute Lasagna Soup recipe. Nono of your guests would guess that it only took you 30 minutes to prepare!

You can learn more about the founder of Ragu here. She had a strong Italian heritage and very high standards. Thank heavens! I love that there are no artificial flavors, no artificial flavors and no high fructose corn syrup.

Eat immediately, I have found if I keep my soup out for an extended period of time the consistency turns into more of a casserole. Not very soupy. Weird I know. If you don’t want this to happen add less pasta.

30-Minute Lasagna Soup

Ingredients

  • 1 pound ground beef
  • 2 Tbsp chopped garlic
  • 1 jar Ragu Pasta Sauce {24 oz.}
  • 8 cups chicken broth
  • 1 can stewed tomatoes {15 oz.}
  • 2 Tbsp tomato paste
  • 1 box fusilli or shells pasta
  • 1/2 cup shredded mozzarella cheese + extra for garnish
  • Ricotta cheese

Instructions

  1. In a large pan brown ground beef with garlic. While browning continue onto step 2
  2. In a large pot combine Ragu, broth, tomatoes, tomato paste and noodles. Bring to a boil. Boil for 10 minutes. Add cooked meat when cooked through
  3. Reduce heat and let simmer for 20 minutes
  4. Stir in 1/2 cup parmesan cheese
  5. Spoon small amount of ricotta into each bowl. Ladle soup on top, and garnish with shredded mozzarella if desired. Serve

Hilary

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Published by
Hilary
8 years ago

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