Lasagna Soup | Recipes Blog – Zobel Farm

Ingredients

• 1 lb Lean Ground beef (your preference of 85/15 or 90/10)
• 2 Tbsp Olive Oil (divided)
• Salt & Ground Black Pepper - to taste
• 1 large Yellow Onion, diced
• 5 cloves of Garlic, minced (more or less depends on you)
• 4 1/2 Cups Low-Sodium Chicken Broth (more or less for desired thickness of soup)
• 2 1/2 Tbsp Tomato Paste
• 1 (14.5 oz) can of petite diced tomatoes
• 1 (14.5 oz) can of crushed tomatoes
• 3/4 tsp dried Oregano
• 1/2 tsp dried Thyme
• 1/2 tsp dried Rosemary
• 1 3/4 tsp dried Basil
• 1 tsp Sugar (helps cut down some of the acidity of the tomatoes)
• 8 Lasagna Noodles - broke into bite-sized pieces OR replace with about 2.5 Cups of Bowties or Campanelle noodles
• 1 1/4 Cups shredded Mozzarella cheese
• 8 oz Ricotta cheese
• 1/2 Cup finely shredded Parmesan Cheese
• 2 Tbsp Chopped Fresh Parsley, a little extra for garnish (if desired)