Here, in good old Baltimore, you can easily feel all four seasons in one week. This week, we've seen beautiful spring temperatures, scorching summer heat, and beautiful fall-like evenings. Today, it's rather chilly, damp, and rainy.
The perfect weather for soup! Especially this thick, hearty, warm soup. Curl up with the kids tonight, watch a movie, and have some lasagna in a bowl!
Despite a long list of ingredients, this soup is very easy to make, has great flavor and textures, and the list is compiled of all simple stuff! The flavors really match lasagna, especially with the ricotta mix on top, and it's perfect for dinner on this chilly spring evening, served with a nice salad and some garlic bread!
What You'll Need:
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds ground beef
- Salt and pepper
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 - 6-ounce can tomato paste
- 1/2 cup dry red wine
- 1/2 white onion, diced
- 2 cups chopped frozen kale
- 2 - 28-ounce cans crushed tomatoes
- 6.5 cups beef broth
- 12 lasagna noodles
- 1 bay leaf
- 1/2 cup ricotta cheese
- 1/2 teaspoon Italian seasoning
- 1/4 cup Parmesan cheese
1. Heat olive oil in a skillet and add ground beef. Season well with salt and pepper and saute until cooked through. Add onion powder, basil, tomato paste, red wine, and onion and cook another 5 minutes, stirring often, until wine has reduced. Remove from heat and transfer to a large stock pot.
2. To the pot, add kale, crushed tomatoes, and beef broth. Stir to incorporate and simmer on medium-low for 30 minutes.
3. Break lasagna noodles into 3-4 pieces each, and drop them into the soup. They will both cook in the soup, and they'll thicken the soup as they soften. Add bay leaf and continue cooking on medium heat until pasta has cooked, about 10 more minutes. Remove bay leaf.
4. In a small bowl, mix ricotta, salt, pepper, Parmesan, and Italian seasoning. Serve soup with a dollop of ricotta on top, and sprinkle with extra mozzarella cheese if desired. Enjoy!