30 Minute Lasagna Soup
Ingredients
1 tbsp. extra-virgin olive oil
1 lb. ground beef
1 tsp. kosher salt
1⁄2 tsp. ground black pepper
1 jar (24 oz.) marinara sauce
4 1⁄2 cups low-sodium chicken broth, plus more for thinning
6 sheets dry lasagna noodles, broken into bite-size pieces
Shredded mozzarella
Grated Parmesan
Directions
Heat oil in stockpot over medium heat. Add beef to pot, seasoning with salt and pepper and breaking it into crumbles. Cook until no pink remains and beef reaches a safe internal temperature of 160°F, about 4 minutes.
Remove beef with slotted spoon; set aside. Drain fat from pot and wipe down with paper towels.
Combine marinara sauce and broth in pot and bring to just boiling over high heat. Add lasagna noodles, reduce heat to medium and cook until al dente, about 10 minutes.
Return beef to pot to heat through, adding more broth if thinner consistency is desired.
Ladle into 4 bowls and serve hot, garnishing with cheeses. Refrigerate any leftovers.
Nutritional Information:
4 Servings
Serving Size: ¼ of soup
Calories: 520
Total Fat: 23g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 840 mg
Total Carbohydrate: 44g
Fiber: 5g
Protein: 37g