Lasagna Soup

By kdet

Ingredients

• 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)
• Croutons

Preparation

Step 1

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.