Beef & Veggie Lasagna Soup
This one-pot soup is a unique twist on traditional oven-baked lasagna, and can easily be customized!
INGREDIENTS
1 lb. ground beef
1/2 yellow onion chopped small
1.5 tsp salt
1/2 tsp pepper
1.5 tsp garlic powder
1 tsp oregano
15 oz canned tomato sauce
15 oz can of diced tomatoes
4 cup chicken broth
8 lasagna noodles broken into bite-size pieces
1 zucchini* cut into thick half-moons
4 tsp granulated sugar
1 cup heavy cream
1 cup shredded mozzarella cheese
*or use any veggies that need to be used up - mushrooms, bell peppers, kale or spinach, broccoli are all great options.
DIRECTIONS
Heat a soup pot over a medium flame for 1-2 minutes. Add the ground beef cook for 3-5 minutes, then add the onion, cook for another 3 minutes. Now add the salt, pepper, garlic powder, and oregano. Cook until the beef is completely browned. Drain any excess grease, if desired.
Add the tomato sauce, diced tomatoes (the whole can), and chicken broth and stir well. Increase the heat and bring to a boil. Add the broken lasagna noodles and stir. Cook for 7 minutes until the pasta is softened, reduce the heat to a gentle boil, and add the zucchini. Cook for another 3-5 min until the noodles are fully cooked and the zucchini is tender. If the soup tastes too sharply acidic (depending on your tomatoes), add the granulated sugar one teaspoon at a time.
Stir in the heavy cream and mozzarella. Simmer for 2-3 minutes until the cheese is fully incorporated. Divide the soup into meal prep containers and let them cool for 15-20 minutes before storing in the fridge or freezer!
