Lasagna Soup

• portionen: 6 servings
• aktive zeit: 5 minutes
• gesamtzeit: 30 minutes

Zutaten

2 Tablespoons Extra Virgin Olive Oil

1 medium Onion (finely diced)

3 Garlic Cloves (minced)

1 lb. Ground Beef

1 teaspoon Salt

1/2 teaspoon Pepper

(1) 28-ounce can Crushed Tomatoes

28 to 32 ounces Chicken Broth

2 teaspoons Basil (if using fresh basil, use 2 Tablespoons)

1 teaspoon Oregano

1/2 teaspoon Red Chili Flakes

8-10 Lasagna Noodles (broken into bite-size pieces)

1/4 cup Heavy Cream (optional)

2 cups Mozzarella Cheese (divided)

1 1/2 cups Ricotta Cheese

3/4 cup Freshly Shredded Parmesan Cheese

1 teaspoon Garlic Salt

Anweisungen

Heat a large pot over medium-high heat. Add olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic. Cook for only 1 minute longer.

Add ground beef and break apart into pieces with a wooden spoon. Season with salt and pepper. Continue to cook until browned, about 6-8 minutes.

Reduce heat to medium-low and add crushed tomatoes, chicken broth, and spices.

While soup is simmering, heat a large pot of water over high heat until boiling. Cook lasagna noodles according to package instructions. Drain and set aside.

Add heavy cream (if using) and 1 cup of shredded mozzarella cheese to the soup and stir. Taste for seasonings.

In a medium bowl, stir together remaining 1 cup of mozzarella cheese, ricotta cheese, parmesan cheese, and garlic salt.

Add noodles to soup. Ladle soup into bowls and top each one with a large dollop of ricotta parmesan mixture. Top with fresh basil, if desired.

Nährwertangaben

• Kalorien: 677 kcal
• Gesamtfett: 41 g
• Gesättigtes Fett: 20 g
• Ungesättigtes Fett: 18 g
• Transfett: 1 g
• Cholesterin: 132 mg
• Natrium: 1809 mg
• Gesamtkohlenhydrate: 35 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 3 g
• Eiweiß: 40 g