Lasagna Soup

• 分量: 12 servings
• 調理時間: 15 minutes
• 総時間: 45 minutes

材料

1-2 tablespoons Olive Oil (or preferred oil)

1 pound Ground Beef

1 large Onion (diced)

4 cloves Garlic (minced)

1 (15-ounce can) Diced Tomatoes (don't drain)

1 (15-ounce can) Tomato Sauce (or tomato puree)

3 ounces Tomato Paste (same as 1/4 cup)

4 cups Chicken Broth

1-2 cups Water (or more as needed to adjust consistency)

1 tablespoon Italian Seasoning

1 teaspoon Sea Salt (or more as needed to adjust flavor)

Black Pepper (to taste)

8 ounces Bowtie Pasta (uncooked) (*see footnote)

1/2 cup Ricotta Cheese

2 ounces Mozzarella Cheese (shredded, about 1/2 cup)

1/4 cup Parmesan Cheese (shaved, shredded, or fresh grated)

1/4 cup Fresh Parsley (chopped)

手順

See recipe footnotes for pressure cooker instructions

Heat 4.5 quart soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.

Add GROUND BEEF, ONIONS, and GARLIC. Sauté until the beef is cooked through, stirring as needed. Drain excess fat, if needed.

Stir in TOMATOES (with their juice), TOMATO SAUCE, TOMATO PASTE, BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.

Increase heat to HIGH and bring the soup to a boil.

Reduce heat to a medium simmer and cook soup for 10 to 15 minutes until the pasta is cooked to your liking, stirring frequently to prevent the pasta from sticking together.Note: If needed, add more water or broth in small amounts to adjust the soup consistency to your liking.

Serving options: 1) Add the RICOTTA, MOZZARELLA, PARMESAN, to the whole soup; or 2) Serve the cheeses on the side and add it to individual servings. Garnish with FRESH PARSLEY.

To store: Cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer (or more if vacuum sealed).To reheat: Add more water or broth as desired because the noodles will have absorbed much of the broth.

栄養

• サービングサイズ: 1 cup
• カロリー: 195 kcal
• 脂肪総量: 10 g
• 飽和脂肪: 4 g
• コレステロール: 38 mg
• ナトリウム: 693 mg
• 炭水化物総量: 12 g
• 食物繊維: 1 g
• 糖質総量: 2 g
• タンパク質: 14 g