Lasagna Soup

By CMRad

MFF

DinnerMff
Total Time: 0 min
Ingredients
  • 1 Lb 93% Lean Ground Beef
  • 1 Lb Mild Italian Sausage
  • 1 Cup Yellow Onion, Diced
  • 2 Tbs Garlic, Minced
  • 4 Cups Low Sodium Chicken Broth
  • 1 (14.5 Oz) Can Petite Diced Tomatoes
  • 1 (15 Oz) Can Crushed Tomatoes
  • 2 Tbs Tomato Paste
  • 2 Tsp Dried Basil
  • 1/2 Tsp Dried Oregano
  • 1/2 Tsp Dried Rosemary
  • 1/2 Tsp Dried Thyme
  • Salt And Pepper, To Taste
  • 8 Uncooked Lasagna Noodles
  • 1 Cup Part Skim Shredded Mozzarella Cheese
  • 1/4 Cup Shredded Parmesan Cheese
  • 1/2 Cup Part Skim Ricotta Cheese
  • 1 Tbs Fresh Parsley, Chopped
Instructions
  1. Add ground beef, Italian sausage and yellow onion to a large pot over medium-high heat. Cook, breaking up meat, for 8-10 minutes of until browned. Add garlic and cook for an additional minute.
  2. Drain excess grease then stir in chicken brith, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, salt and pepper. Bring to a boil, cover, reduce heat to low and let simmer for 20 minutes.
  3. Meanwhile, break pasta into pieces and cook according to package directions. Drain and set aside.
  4. In a small bowl add mozzarella, parmesan and ricotta. Mix until combined then set aside.
  5. Add cooked pasta to the soup. Serve soup (12.4 oz) with a dollop of cheese mixture on top (1.2 oz). Garnish with fresh parsley, if desired.
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