LASAGNA SOUP
Filled with lean protein, hearty noodles, and fresh herbs, this simple ingredient soup is one you won’t want to miss!
Easy. Healthy. Delicious.
INGREDIENTS
1 tsp olive oil
1 cup yellow onion, diced
4 cloves garlic minced
3 Tbsp Italian Seasoning
1.5 Tbsp dried basil
2 tsp salt
1⁄4 tsp red pepper flakes depending on desired heat
Fresh cracked pepper
1 large can Crushed Tomatoes (28 oz)
1 can Rotel tomatoes and green chilies (10 oz)
2 cups water
4 cups low sodium beef broth (32 oz)
8 oz uncooked lasagna noodles broken into pieces
3 oz part skim ricotta cheese
INSTRUCTIONS
Heat a large pot or dutch oven or over medium-high heat and add oil and garlic. Cook the garlic until fragrant. Add onions and cook until translucent, stirring often.
Add ground beef to the pan and cook until browned. Break the turkey up as you cook into bite size pieces.
Once the beef is browned add Italian Seasoning, basil, salt, fresh cracked pepper and cayenne pepper. Mix together well to coat the turkey evenly.
Add crushed tomatoes, rotel, water and broth to the pot and bring to a rapid boil. Taste your sauce and see if you need to add any salt, pepper or additional seasonings to taste. I like to add a lot of fresh ground pepper.
Add the uncooked broken lasagne noodles directly to the sauce and submerge so they’re covered for cooking. Bring the sauce with noodles to a rapid boil. Lower heat to a steady simmer and cook noodles for 12-15 minutes until the noodles are cooked to desired doneness.
Once the pasta is cooked, stir in ricotta cheese.
Serve immediately topped with a extra dollop of ricotta cheese if desired, fresh grated parmesan cheese and fresh chopped basil.
NUTRITION FACTS (per serving)
Calories:
361
Protein: 30g
Carbs: 30g
Fat: 13.5g
NOTE! This soup thickens as it sits and once it is refrigerated. The noodles soak up the liquid. When reheating add additional water or low-sodium beef broth to loosen it back up.