Meaty Lasagna Noodle Soup
- Servings: 6
- Prep: 15 mins
- Cook Time: 40 mins
With all the yummy flavors of a baked meat lasagna, this quick and easy soup is pure comfort food.
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Ingredients
| 8 oz. | No Yolks® Extra Broad |
| 2 Tbsp | olive oil |
| 12 oz. | lean ground beef |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 1 | onion, diced |
| 1 | carrot, diced |
| 1 | rib celery, diced |
| 3 | cloves garlic, minced |
| 2 Tbsp | fresh thyme, finely chopped |
| 1 tsp | dried oregano |
| 6 cups | reduced sodium chicken broth |
| 1 can | (28 oz.) diced tomatoes |
| 1/2 cup | fresh basil leaves, torn and divided |
| 1 cup | mozzarella cheese, shredded |
| 1/2 cup | Parmesan cheese, grated |
Directions
- Heat oil in Dutch oven or large saucepan set over medium heat. Cook ground beef, salt and pepper for 5 to 8 minutes or until browned. Stir in onion, carrots, celery, garlic, thyme and oregano. Cook for 3 to 5 minutes or until veggies start to soften.
- Stir in broth, diced tomatoes and 1 cup water; bring to a boil. Reduce heat to medium. Cook for 10 to 15 minutes or until vegetable are tender and flavors marry.
- Stir in pasta and 1/4 cup basil; cook for 10 minutes or until pasta is tender.
- Remove from heat. Stir in mozzarella and Parmesan. Garnish with remaining basil.
Tips
Serve soup in crocks with additional cheese. Broil until cheese melts.
