Lasagna Soup #lasagna #healthy #dinner #spaghetti #salad

Lasagna Soup #lasagna #healthy #dinner #spaghetti #salad

This Lasagna Soup is one of my record-breaking top choices! You get every one of the kinds of a heavenly healthy lasagna in a soothing soup structure! It's stacked with meat, tomatoes and Italian herbs and the melty cheddar just takes it over the top.

I originally shared this formula route back in December 2013 and from that point forward I've made it on many occasions. It's been a go-to formula for a long time going solid so I figured the time had come to refresh the photographs and include tips.

On a crisp day this is one of my preferred approaches to heat up. It's such a comfortable soup and it has such a staggeringly enhance.

You get a herbed tomato based stock that is loaded up with healthy bits of ground meat, and it's done off with a liberal hill of cheddar that melts splendidly into the steaming hot soup.

This straightforward formula may look a bit of overwhelming because of the considerable rundown of fixings yet a great deal of it is wash room staples you likely as of now have so don't pass up this formula believing it's excessively.

Lasagna Soup #lasagna #healthy #dinner #spaghetti #salad

Also try our recipe : EASY CHICKEN STIR FRY RECIPE #dinner #recipes #healthy #easy #food 

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

Instructions  :

  1. 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. 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. 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. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
  5. Meanwhile, prepare lasagna noodles according to directions listed on package.
  6. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
  7. Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****. 
  8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
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