Lasagna Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 tbsp olive oil

1 medium onion (roughly chopped)

2 cloves garlic (minced)

1 lb ground pork (or ground pork, or a 50/50 mix)

24 oz crushed tomatoes

2 qt chicken stock (no sodium preferred)

8 lasagna noodles (broken into small pieces, or 12oz malfalde)

1 tsp fresh oregano (finely chopped)

fresh basil (chopped, and/or fresh leaf parsley)

mozzarella cheese (to finish)

Parmigiano Reggiano cheese (to finish)

Directions

In a large pot, heat up the oil over medium high heat. Add the onion and garlic and cook, stirring occasionally, until soft.

Add the meat, breaking into pieces.

Stir in the crushed tomatoes, chicken stock, pasta, and oregano. Bring to a boil over high heat, then reduce and simmer over medium until pasta is tender and cooked through, about 8 to 10 minutes.

Taste and season with salt and pepper. Scoop into bowls and finish with basil, mozzarella, and Parmesan. Enjoy hot!

Nutrition

• Calories: 683 kcal
• Total Fat: 12.6 g
• Saturated Fat: 3.1 g
• Cholesterol: 141 mg
• Sodium: 623 mg
• Total Carbohydrate: 82.9 g
• Dietary Fiber: 6.2 g
• Total Sugars: 10.7 g
• Protein: 56.9 g