Lasagna Soup (Laura)

 

Lasagna Soup i Course Dinner (Recipe from Macrofriendlyfood.com) 

• Prep Time 15 minutes

" Cook Time 30 minutes

Total Time 45 minutes

T, Servings 8 people

• Calories 431kcal

Ingredients

• 1 pound 93% lean ground beef
• 1 pound mild Italian sausage
• 1 cup yellow onion diced
• 2 Tablespoons garlic minced
• 4 cups low-sodium chicken broth
• 1 (14.5 ounce) can petite diced tomatoes
• 1 (15 ounce) can crushed tomatoes
• 2 Tablespoons tomato paste
• 2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon 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 Tablespoon 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 or until browned. Add garlic and cook an additional Minute 

1. Drain excess grease then stir in chicken broth, 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.
2. Meanwhile, break pasta into pieces and cook according to package directions. Drain and set aside.
3. In a small bowl add mozzarella, Parmesan and ricotta. Mix until combined then set aside.
4. Add cooked pasta to the soup. Serve soup (12.4 ounces) with a dollop of the cheese mixture on top (1.2 ounces). Garnish with fresh parsley, if desired.