Cozy Lasagna Stoup

I borrowed the word "stoup" from Rachael Ray because that's what this is! My Lasagna Stoup is thicker than a soup but thinner than a stew and it is so good! This is a favorite "go to" meal on a snow day.

INGREDIENTS:

1 tbsp. olive oil
1.5 lbs. ground beef (you can also use Italian sausage if you prefer)
1 small onion, finely chopped
1 tbsp. minced garlic (I use my store bought jarred garlic)
1 tsp. dried Italian seasoning
2 tbsp. tomato paste
1 (28 oz.) can diced fire roasted tomatoes, undrained
1 (48 oz.) box chicken stock (you can use chicken broth but the stock is more flavorful)
1 (14.5 oz.) box Farfalle pasta (In the picture I am using Rotini because that it what I had on hand)
2 cups shredded Mozzarella cheese
Salt & Pepper to taste

DIRECTIONS:

Heat olive oil in a skillet over medium heat. Add the ground beef (or Italian sausage) and cook, breaking into smaller pieces, until almost browned through. Remove from heat and drain the ground beef. Return beef to a large stock pot, adding the onion and garlic. Cook over medium heat until onions are softened. Be careful not to burn your garlic, YUCK! Once your onions are translucent and soft add the dried Italian seasoning and cook about a minute. Add tomato paste and stir well. Cook 3-4 minutes until the tomato paste changes from a bright red color to brown.

Add your diced tomatoes and chicken stock to the stock pot. Stir to combine and bring to a boil. Reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until pasta reaches desired consistency. Season with salt and pepper to taste.

Ladle soup into individual serving bowls and top with Mozzarella cheese.

*Add more chicken stock if you want more of a soupy consistency.