# Lasagna Soup

> This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

**Prep time:** 15 minutes
**Cook time:** 35 minutes
**Ready in:** 50 minutes
**Servings:** 6

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## Ingredients

- 2 Tbsp olive oil, divided
- 1 lb lean ground beef
- 1 large yellow onion, diced (1 3/4 cups)
- 5 garlic cloves, to taste, minced
- 4 1/2 cups low-sodium chicken broth, then more to thin as desired
- 1 (14.5 oz) can petite diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 2 1/2 Tbsp tomato paste
- 1 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 8 lasagna noodles, broken into bite size pieces (6.5 oz)
- 1 1/4 cups (5 oz) shredded mozzarella cheese
- 1/2 cup (2 oz) finely shredded parmesan cheese
- 8 oz ricotta cheese
- 2 Tbsp chopped fresh parsley, plus more for garnish

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## Shopping List

### Meat & Poultry
- [ ] 1 lb lean ground beef

### Produce
- [ ] 1 large yellow onion
- [ ] 5 garlic cloves
- [ ] 2 Tbsp fresh parsley (plus more for garnish)

### Dairy
- [ ] 1 1/4 cups (5 oz) shredded mozzarella cheese
- [ ] 1/2 cup (2 oz) parmesan cheese
- [ ] 8 oz ricotta cheese

### Pantry
- [ ] 2 Tbsp olive oil
- [ ] 4 1/2 cups low-sodium chicken broth
- [ ] 1 (14.5 oz) can petite diced tomatoes
- [ ] 1 (14.5 oz) can crushed tomatoes
- [ ] 2 1/2 Tbsp tomato paste
- [ ] 8 lasagna noodles (6.5 oz)

### Spices
- [ ] Dried basil (need 1 3/4 tsp)
- [ ] Dried oregano (need 3/4 tsp)
- [ ] Dried rosemary (need 1/2 tsp)
- [ ] Dried thyme (need 1/2 tsp)
- [ ] Salt (to taste)
- [ ] Black pepper (to taste)

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## Instructions

1. **Brown the beef.** Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.

2. **Saute vegetables.** Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.

3. **Build the soup.** Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.

4. **Simmer.** Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

5. **Cook the noodles.** Meanwhile, prepare lasagna noodles according to directions listed on package.

6. **Mix the cheese.** In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

7. **Finish and serve.** Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.

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## Notes

- Lasagna noodles should be broken into bite-size pieces (about 6.5 oz total)
- Can thin soup with additional broth if desired
- Top individual servings with cheese mixture
- Garnish with fresh parsley