- For topping:
- 2 tsp. extra virgin olive oil
- 1 lb. ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 32 oz. container chicken broth
- 1 15 oz. can tomato sauce
- 1 14.5 oz. can petite diced tomatoes (undrained)
- 1/2 tsp. salt
- 1/4 tsp. ground cayenne pepper
- 6 lasagna noodles, broken into pieces
- Optional: 1 tbsp. corn starch mixed with 1 tbsp. water
- 3 tbsp. grated parmesan cheese
- 1/2 mozzarella cheese (can use reduced fat)
In a medium to large saucepan, heat the olive oil over medium high heat. Add the onions and garlic and cook until onions are slightly translucent (2-3 minutes). Add in ground beef and cook until meat is browned.
Once meat has browned, pour in broth, tomato sauce, petite diced tomatoes (if using regular diced tomatoes, pour into a bowl and slightly smash the tomatoes with the back of a spoon before adding to the soup), salt & cayenne pepper. Bring mixture to a boil. Once mixture is boiling, reduce heat and simmer for approximately 20 minutes. Add in the broken lasagna noodles and bring soup back up to a boil. Reduce heat and simmer, stirring occasionally until soup thickens and noodles are soft, approximately 10-15 minutes. If sauce is not thick enough, mix together 1 tbsp. corn starch with 1 tbsp. water in a small bowl and add into the soup. Stir until thickened.
Spoon soup into bowls and top with mozzarella, parmesan and croutons.
For homemade croutons, I just cut up french bread that was a couple days old and baked it at 350 degrees for approximately 8 to 10 minutes, until crisp.