Lasagna Soup

Ingredients

• 1 lb ground beef (or Italian sausage for a more traditional flavor)
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 tablespoon tomato paste
• 2 teaspoons dried Italian herbs (oregano, basil, thyme)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 oz lasagna noodles, broken into pieces (you can also use rotini or any small pasta)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil or parsley, chopped (for garnish)
• Extra mozzarella cheese for garnish (optional)

Instructions

1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
2. Add the minced garlic and ground beef (or sausage) to the pot. Cook for about 6-8 minutes, breaking the meat apart with a spoon, until it is browned and fully cooked.
3. Stir in the crushed tomatoes, chicken or vegetable broth, tomato paste, dried Italian herbs, salt, and pepper. Bring the mixture to a simmer.
4. Once simmering, add the broken lasagna noodles into the pot. Stir well to ensure the noodles are covered in the broth.
5. Simmer for an additional 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
6. While the noodles cook, in a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.
7. Once the noodles are cooked, reduce the heat to low. Gently stir in the ricotta mixture until well combined. Allow to heat for an additional 2-3 minutes to melt the cheese slightly.
8. Remove from heat and serve hot, garnished with fresh basil or parsley and more mozzarella cheese if desired.

Nutrition