Lasagna Soup
Ingredients
The sauce
-
1
pound
Italian sausage or ground beef
-
1
medium
onion, diced
-
1
tablespoon
minced garlic
-
2
teaspoons
fresh minced thyme
-
2
teaspoons
Italian seasoning
-
1
28-fluid ounce can
crushed tomatoes
-
2
small
bay leaves
-
1
teaspoon
bouillon powder, beef or chicken
-
1
tablespoon
tomato paste
-
4
cups
beef broth
-
1-2
cups
water, adjust to desired consistency
-
to taste
salt and pepper
The noodles and toppings
-
8-10
uncooked
lasagna noodles, broken into smaller pieces
-
1
green bell pepper, chopped
-
½
cup
parmesan cheese
-
2-3
tablespoons
fresh basil, torn/sliced thin
-
to serve
Ricotta cheese
Instructions
- 1. Heat a large pot over medium heat and add the ground beef or pork, breaking it into small pieces.
- 2. Remove any excess fat and add the onion, garlic, thyme, and Italian seasoning, cooking until the meat is browned.
- 3. Pour in the crushed tomatoes, bay leaves, bouillon, tomato paste, beef broth, water, salt, and pepper, stirring to combine.
- 4. Bring the mixture to a low boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
- 5. If the sauce thickens too much, add ½ cup of water to adjust the consistency.
- 6. Add the lasagna noodles and bell pepper, cooking for an additional 10 minutes until the noodles are al dente.
- 7. Stir in the parmesan cheese and basil, adjusting the thickness with more liquid if necessary.
- 8. Serve in bowls topped with ricotta cheese.
Nutrition Facts (estimated)
Servings
6
Calories
444
Total fat
26g
Total carbohydrates
29g
Total protein
21g
Sodium
1091mg
Cholesterol
63mg
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