Lasagna Soup
All the delicious flavors of lasagna in the form of a warm, delicious soup!
Servings: 12 servings
Equipment
Ingredients
For the Soup:
- 16 ounces lean ground beef 93/7
- 12 ounces Italian ground sausage
- 1 large yellow onion diced (300g)
- 1 1/2 cups diced carrots 225g
- 3-4 cloves garlic minced
- 3 tablespoons tomato paste
- 2 cans crushed tomatoes 56 oz.
- 6 cups beef broth
- 6 cups Kettle & Fire chicken broth 48 oz.
- 1/2 teaspoon red pepper flakes
- 2 teaspoons basil
- 2 teaspoons oregano
- 16 oz. Mafalda pasta
- 5 oz. kale
For the Cheese Topping:
- 1 3/4 cups part skim ricotta 434g
- 1 cup Parmesan cheese 112g
- 1 cup part skim mozzarella grated (113g)
- 1 teaspoon basil
Instructions
- In a large pot over medium-high heat cook the ground beef and sausage until no longer pink. Strain any excess grease.
- Add the diced veggies, garlic, and some salt and pepper. Cook until the veggies are soft.
- Add the tomato paste and mix well. Add the crushed tomatoes, broths, and spices. Bring to a boil.
- While the soup is cooking make the cheese topping. Combine all cheese topping ingredients in a bowl. Store in the refrigerator until ready to serve.
- Once the soup comes to a boil add in the pasta noodles. Simmer the soup another 10-12 minutes or until the noodles are soft. Add the kale and let simmer a few minutes until soft.
- Serve with a few tablespoons (or more!) of the cheese topping. Cheese topping needs to be added to your food diary separately. Find it in the apps per tablespoon.
Notes
- Stay Fit Mom Lasagna Soup Cheese Topping Serving size: 1 tablespoon (25g) 47 cals 3.5p / 1.7c / 2.9f (0 fiber)
- Search the MyFitnessPal or MacrosFirst app food databases for Stay Fit Mom French Onion Chicken Bakes to log in your food diary.
Nutrition
Serving: 450g | Calories: 367kcal | Carbohydrates: 41.2g | Protein: 26.7g | Fat: 10.5g | Fiber: 5g