Lasagna Soup
Cook Time
45
mins
Calories
411
Serving Size
10
Carbs
43.1
Fat
12.9
Protein
32.3
Photo by:
Tina Vickers
description
Super light and tastes just like lasagna!!!
ingredients
- 2 Tbsp extra virgin olive oil, divided
- 1 lb lean ground beef
- 1 large yellow onion, diced (2 cups)
- 3 - 5 garlic cloves, to taste, minced
- 4 cups low-sodium chicken broth
- 5 cups water
- 1 (14.5 oz) can petite diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 2 1/2 Tbsp tomato paste
- 1 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- 1 tsp granulated sugar
- Salt and freshly ground black pepper, to taste
- 1 box lasagna noodles, broken into bite size pieces
- 5 oz shredded mozzarella cheese
- 2 oz finely shredded Parmesan cheese
- 8 oz ricotta cheese
directions
- Heat one tablespoon olive oil in a large pot over medium-high heat.
- Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
- Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives).
- Heat remaining 1 Tbsp olive oil in pot,
- Add chopped yellow onion and saute until it begins to soften, about 3 minutes.
- Add in garlic and saute 30 seconds longer.
- Add in chicken broth, water, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste.
- Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
- Meanwhile, prepare lasagna noodles according to directions listed on package.
- Add cooked pasta to soup.
- In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
- Ladle soup into bowls, with a tablespoon, scoop a large spoonful of the cheese mixture into very hot soup, stir and it should melt well).
- Enjoy! Super light and tastes just like lasagna!!!