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Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds.
Once the soup is boiling, add lasagna noodles and cook until tender, 10 to 15 minutes. Remove from heat and stir in Parmesan and mozzarella cheeses until melted. Top with basil.
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Longevity-Boosting One-Pot Lasagna Soup David McLain This weeknight-friendly soup, from The Blue Zones Kitchen by Dan Buettner, is a favorite among the long-lived Seventh Day Adventists of Loma ...
Creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, ensuring the sauce clings to every bite, while Parmesan cheese adds nutty, savory depth.
Vegetarian Lasagna Soup photographer: Jennifer Causey, food stylist: Ali Ramee, prop stylist: Claire Spollen All the delicious flavors of a vegetarian lasagna can be found in this cozy soup.
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The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well ...