Lasagna Soup
Servings: 6 servings
Calories: 481kcal
Ingredients
- 1 1/2 tsps Extra Virgin Olive Oil
- 1/2 Yellow Onion (diced)
- 2 Garlic (cloves, minced)
- 1 lb Lean Ground Beef
- 2 tbsps Italian Seasoning (divided)
- 1 2/3 cups Crushed Tomatoes (from the can)
- 1 cup Tomato Sauce
- 4 cups Beef Broth
- 7 Lasagna Sheets (no boil)
- Sea Salt & Black Pepper (to taste)
- 3 ozs Mozzarella Cheese (shredded)
Instructions
- In a large pot or dutch oven, heat the oil over medium heat. Add the onion and sauté for four to five minutes or until they have softened. Add the garlic and sauté for 30 seconds. Add a splash of broth or water if needed so the onions and garlic don't burn.
- Add the ground beef, breaking it up as it cooks. Add half of the Italian seasoning and continue to break up the beef. Cook for seven to eight minutes or until it is cooked through.
- Add the crushed tomatoes, tomato sauce, beef broth, and the remaining Italian seasoning. Stir to combine. Bring to a boil then simmer partially covered for ten minutes.
- Break up the lasagna sheets into approximately two inch pieces and add them to the pot. Cook for another ten minutes or until the pasta is al dente.
- Divide into bowls, season with salt and pepper and top with mozzarella. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.Serving Size
One serving is equal to approximately 1 1/2 cups.Gluten-Free
Use gluten-free pasta.Dairy-Free
Use dairy-free cheese.More Flavor
Add fresh parsley and basil.No Ground Beef
Use ground turkey, chicken, or pork.
Nutrition
Calories: 481kcal | Carbohydrates: 48g | Protein: 26g | Fat: 20g | Cholesterol: 89mg | Sodium: 571mg | Fiber: 4g | Sugar: 5g | Vitamin A: 434IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 4mg
