Lasagna Soup
Servings 6
Ingredients
Lasagna Soup
- 1 tbsp olive oil extra virgin
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 pound lean ground beef
- 4 cups beef broth low sodium if possible
- 1 28 oz. can diced tomatoes with juice
- 1 6 oz can tomato paste
- 1 tsp ground oregano
- 2 tsps Italian seasoning
- 2 tblspns fresh basil chopped
- 2 cups zucchini chopped
- salt and pepper to taste
- 2.5 cups uncooked rotini pasta
Cheese Topping
- .5 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup Ricotta cheese
- Fresh parsley, chopped for garnish
Instructions
- In a large pot heat the olive oil over medium heat.
- Add in the chopped onion and cook for 2-3 minutes until softened.
- Add in the garlic and sauté for 1 minute.
- Then, add in the ground beef, cook until browned then drain excess fat.
- Add in the beef stock, diced tomatoes, tomato paste, basil, oregano, Italian seasoning, salt and pepper and stir until combined. Stir in zucchini.
- Bring to a light boil, reduce heat to medium-low, cover and simmer 20 minutes.
- While soup is simmering, stir cheese topping ingredients together in a medium bowl.
- After the soup has simmered for 20 minutes add in the noodles and cook for an additional 8-10 minutes until the noodles are tender.
- Ladle soup into bowls, top with a spoonful of the cheese mixture and sprinkle with chopped parsley.
Notes
Using low sodium broth, canned tomatoes and paste help make this a bit healthier. Feel free to use different ground meat in place of the beef, and a different broth in place of the beef. They add a wonderful depth of flavor, so if using turkey or chicken, know that it will taste lighter. Since the soup simmers with the zucchini for a bit, make sure the pieces aren't too small as they'll become mushy. If you need to save time and don't have the canned tomatoes and paste, feel free to sub your favorite spaghetti sauce. I love Rao's in a pinch.