Lasagna Soup

• 45 min total
• 25 min hands-on
• Serves 6
• 510 kcal
• 31 g protein

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Ingredients

• 1 tbsp olive oil
• 1 lb ground beef, 85% lean
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 1 can crushed tomatoes (28 oz)
• 5 cups chicken broth
• 8 oz lasagna noodles, about 10 sheets, broken into 2-inch pieces
• 1 cup ricotta
• 1 cup shredded mozzarella
• ½ bunch fresh basil, leaves torn
• salt
• black pepper

Method

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and onion with ½ tsp salt and cook, breaking up the meat, until browned and no pink remains, 7–8 minutes (160°F / 71°C). Spoon off all but about 1 tbsp of fat.
2. Stir in the garlic, tomato paste and oregano and cook 1–2 minutes, until the paste darkens and starts to stick to the pot.
3. Pour in the crushed tomatoes and chicken broth, scraping up the browned bits, and bring to a boil. Stir in the lasagna noodles and simmer, stirring often so the pieces don’t clump, 10–12 minutes, until tender. Add a splash of water if it gets too thick. It should stay a loose, spoonable soup. Season with salt and pepper.
4. Meanwhile, stir the ricotta and mozzarella together with a pinch of salt and pepper.
5. Ladle the soup into bowls, top each with a big spoonful of the cheese mixture and scatter over the basil. Stir the cheese in as you eat.

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