Lasagna Soup

By cmschnettler

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, chopped
• kosher salt
• 1 lb. ground beef
• 4 cloves garlic, minced
• 28 oz. can crushed tomatoes
• 1 tbsp. dried oregano
• 5 c. low-sodium chicken broth
• 8 oz. lasagna noodles, broke into 2" pieces
• 2 c. shredded mozzarella
• Grated Parmesan, for garnish
• Torn fresh basil, for garnish

Preparation

Step 1

In a large skillet over medium heat,
heat oil. Add onions and season with salt. Cook until tender and golden, 5
minutes, then add beef and cook until no longer pink. Drain fat and return to
pot.
Add
garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
Pour in chicken broth and bring to a
simmer.
Add lasagna noodles and cook,
stirring occasionally, until al dente, 10 minutes.
Add mozzarella and stir, letting melt
into soup.
Garnish with Parm and basil.