Lasagna Soup
Ingredients
Scaled from 8 8 servings (approx. 1.5 cups per bowl)
- ½ pound lean ground beef
- ½ pound ground Italian sausage
- salt and freshly ground black pepper , to taste
- 1 yellow onion , chopped
- 1 Tablespoon olive oil
- 3 cloves garlic , minced
- 2 Tablespoons tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce marinara sauce)
- ¼ teaspoon red pepper flakes
- 2 Tablespoons fresh parsley , chopped (or 2 tsp dried)
- ½ teaspoon dried oregano leaves
- 1 teaspoons dried basil
- 7 cups low sodium chicken broth (or vegetable broth)
- 9 lasagna noodles , broken into pieces
- 2 cups fresh spinach leaves (optional),
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- fresh basil , for serving
Instructions
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In a large pot over medium-high heat, cook ground beef and sausage until browned.
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Season with salt and pepper as you cook.
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Drain grease and remove meat from the pot.
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Ina large pot heat olive oil over medium heat.
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Toss in diced onion and sauté for about 5 minutes, stirring occasionally.
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Add in minced garlic and cook for another minute or two.
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Stir in tomato paste, marinara sauce, spices, and broth.
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Return meat to pot.
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Bring to boil then add lasagna noodles (broken into 4ths) to potand reduce heat to medium-low and cook, stirring occasionally, until noodlesare tender.
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Add spinach, if using.
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In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
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Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top.
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Garnish with fresh basil
Nutrition
Per serving
| Calories | 485 |
|---|---|
| Fat | 24 |
| Saturated fat | 11 |
| Trans fat | 0.5 |
| Unsaturated fat | 12.5 |
| Cholesterol | 85 |
| Sodium | 820 |
| Carbohydrates | 38 |
| Fiber | 4 |
| Sugar | 6 |
| Protein | 29 |