Ingredients
Scale
- 1 tbsp olive oil
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add onion and garlic, sauté until softened.
- Stir in crushed tomatoes, chicken broth, basil, oregano, salt, and pepper. Bring to a boil.
- Add broken lasagna noodles and cook until tender, about 10-12 minutes.
- In a small bowl, mix ricotta and mozzarella cheese.
- Serve soup hot, topped with the cheese mixture and fresh parsley.
Notes
- Use ground turkey for a lighter version.
- Add spinach or zucchini for extra veggies.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg