Description
A comforting and hearty lasagna soup that skips the ricotta for a simpler, yet delicious meal.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 8 oz lasagna noodles, broken into pieces
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
- Add the broken lasagna noodles and cook until tender, about 10-12 minutes.
- Serve hot, topped with shredded mozzarella cheese and fresh basil.
Notes
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg