Lasagna Soup

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 677 kcal
• Lipides Totaux: 41 g
• Lipides Saturés: 20 g
• Lipides Insaturés: 18 g
• Acides Gras Trans: 1 g
• Cholestérol: 132 mg
• Sodium: 1809 mg
• Glucides Totaux: 35 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 40 g