Description
Warm and comforting, this Lasagna Soup combines rich flavors of a classic dish in a hearty bowl, perfect for cozy nights or gatherings.
Ingredients
Scale
- 1 lb lean ground beef (or turkey)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) diced tomatoes with juices
- 4 cups low-sodium chicken broth
- 8 oz lasagna sheets, broken into pieces
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
Instructions
- Sauté the Meat: In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary. Add chopped onions and sauté until translucent.
- Add Aromatics: Stir in minced garlic and cook for about one minute. Next, add diced tomatoes (with juices) and chicken broth.
- Season It Up: Season with salt, pepper, oregano, and red pepper flakes to taste. Allow the mixture to simmer gently for about ten minutes.
- Incorporate Pasta: Stir in the broken lasagna sheets and let the soup simmer for an additional ten minutes or until pasta is al dente.
- Add Cheese: Once the pasta is cooked, sprinkle shredded mozzarella cheese over the top and stir gently until melted.
- Serve: Ladle generous portions into bowls and garnish with fresh basil before serving.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: - For a vegetarian version, substitute ground beef with plant-based proteins like lentils or mushrooms. - Feel free to add spinach or zucchini for extra nutrition. - This soup can be stored in an airtight container in the fridge for up to three days.