Lasagna Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 (28-ounce) can crushed tomatoes
• 2 cups beef broth
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup uncooked elbow macaroni
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add ground beef to the pot, cook until browned and crumbly, breaking it apart with a spoon.
3. 3 Stir in crushed tomatoes, beef broth, kidney beans, macaroni, basil, oregano, salt, and pepper.
4. 4 Bring to a boil, then reduce heat and simmer for 20 minutes or until pasta is cooked through.
5. 5 Serve hot, topped with mozzarella cheese if desired.

Nutrition

Tips

• For a vegetarian option, swap ground beef for sautéed mushrooms or plant-based ground meat.
• If you prefer a thicker soup, cook the soup uncovered to reduce the liquid.
• Feel free to add spinach or zucchini for extra veggies.
• Ensure ground beef reaches an internal temperature of 160°F for food safety.
• This soup tastes even better the next day as flavors meld together.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat gently on the stovetop.

Serving Suggestions

• Pair with warm, crusty bread.
• Serve with a side of garlic bread.
• Sprinkle with fresh basil before serving.
• Enjoy with a simple green salad.

FAQ