Lasagna Soup
Ingredients
The base
-
2
Tbsp
olive oil
-
1
lb
lean ground beef
-
1
large
yellow onion, diced
-
5
cloves
garlic, minced
-
4½
cups
low-sodium chicken broth
-
1
can
petite diced tomatoes (14.5 oz)
-
1
can
crushed tomatoes (14.5 oz)
-
2½
Tbsp
tomato paste
The herbs and seasoning
-
1¾
tsp
dried basil
-
¾
tsp
dried oregano
-
½
tsp
dried rosemary, crushed
-
½
tsp
dried thyme
-
to taste
salt and pepper
The pasta and cheese
-
8
noodles
lasagna, broken into bite size pieces
-
1¼
cups
shredded mozzarella cheese
-
½
cup
finely shredded parmesan cheese
-
8
oz
ricotta cheese
The garnish
-
2
Tbsp
chopped fresh parsley
-
more
parsley for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Crumble the beef into the pot, season with salt and pepper, and cook until browned.
- Drain the fat from the beef and set it aside.
- Heat the remaining olive oil in the pot, add the chopped onion, and sauté until softened.
- Add the garlic and sauté for an additional 30 seconds.
- Pour in the chicken broth, diced tomatoes, crushed tomatoes, tomato paste, and herbs.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes.
- Cook the lasagna noodles according to package instructions.
- In a mixing bowl, stir together the mozzarella, parmesan, and ricotta cheeses.
- Add the cooked pasta to the soup, and thin the soup with more broth if desired.
- Serve the soup with dollops of the cheese mixture and garnish with parsley.
Nutrition Facts (estimated)
Servings
6
Calories
546
Total fat
26g
Total carbohydrates
41g
Total protein
38g
Sodium
649mg
Cholesterol
92mg
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