Lasagna Soup

• servings: 12 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1-2 tablespoons Olive Oil

1 pound Lean Ground Beef

1 large Onion (diced)

4 cloves Garlic (minced-)

1 (15-ounce can) Diced Tomatoes (don't drain)

1 (15-ounce can) Tomato Sauce (or tomato puree)

1/2 (6-ounce can) Tomato Paste

4 cups Chicken Broth (plus 1 cup water)

1-2 cups Water (as needed to adjust broth)

1 tablespoon Italian Seasoning

1 teaspoon Sea Salt

Black Pepper to taste

8 ounces Bowtie Pasta (uncooked) (*see footnote)

1/2 cup Ricotta Cheese

2 ounces Mozzarella Cheese (shredded, about 1/2 cup)

1/4 cup Parmesan Cheese (shaved, shredded, or fresh grated)

1/4 cup Fresh Parsley (chopped)

Directions

See recipe footnotes for pressure cooker instructions

Heat soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.

Add GROUND BEEF, ONIONS, and GARLIC. Sauté until the beef is cooked through, stirring as needed. Drain excess fat, if needed.

Stir in TOMATOES, TOMATO SAUCE, TOMATO PASTE, BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.

Increase heat to HIGH and bring the soup to a boil.

Reduce heat to a medium simmer and cook soup for 10 to 15 minutes until pasta is cooked to your liking, stirring every few minutes.Add WATER in small amounts to adjust broth consistency.

Remove from heat. Continue to the serving instructions below.

Serving Instructions

Serve warm. Top each serving with a bit of RICOTTA, MOZZARELLA, PARMESAN, and FRESH PARSLEY.

Storage and Reheat

To store: Cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer (or more if vacuum sealed).

To reheat: Add more cooking liquid as needed because the noodles will have absorbed much of the broth.

Nutrition

• Serving Size: 1 cup
• Calories: 195 kcal
• Total Fat: 10 g
• Saturated Fat: 4 g
• Cholesterol: 38 mg
• Sodium: 693 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 14 g