This is a comfort soup at it’s finest. It really does taste like lasagna and is very satisfying, but much lighter. The garlic, rosemary, and thyme combination really works in this recipe. The only change I would make for next time would be to consider adding a bit more cheese up top!
The original recipe called for canned diced tomatoes, but I’m not a fan of pieces of tomato in my soup so I just increased the amount of tomato paste and it suited our taste. I also used chicken stock instead of beef, which I think helped to make the soup lighter, but it was still very tasty.
Recipe (Adapted from An Edible Mosaic)
Makes 4 servings
- ½ onion chopped
- 2 carrots chopped
- 1 green pepper chopped
- 2 tsp olive oil
- ½ lb ground beef
- 2 cloves garlic minced
- 1 quart chicken broth (4 cups or 32 oz)
- 6 oz (1 can) tomato paste
- Rosemary and thyme bundle
- 1 bay leaf
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 1/3-1/2 lb pasta (we used bowtie)
- Shredded mozzarella for garnish if desired
Cook the onion, carrots, and pepper in the 2 tsp of olive oil in a soup pot over medium heat for 6-8 minutes until the onions start to soften. Add in the ground beef and garlic and brown the ground beef.
At this stage heat up your salted pasta water and cook your pasta to al dente. Place to the side once cooked to the doneness of your preference.
Once the beef is browned (Appx 7-8 minutes) add in the chicken broth, tomato paste, bay leaf, rosemary and thyme bundle, and Worcestershire sauce. Season to taste with salt and pepper. Bring soup to a simmer and cook for 15-20 minutes until the vegetables are softened.
Add in the cooked pasta and top with mozzarella for serving.