Lasagna Soup

TOTAL TIME: 0:25

LEVEL: EASY

SERVES: 4-6

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, chopped
• kosher salt
• 1 lb. ground beef
• 4 cloves garlic, minced
• 28 oz. can crushed tomatoes
• 1 tbsp. balsamic vinegar
• 1 tbsp. dried oregano
• 4 c. low-sodium chicken broth
• 8 oz. lasagna noodles, broken into 2" pieces
• 2 c. shredded mozzarella
• Grated Parmesan, for garnish
• Torn fresh basil, for garnish

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add beef and cook until no longer pink. Drain fat and return to pot.
2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes, balsamic, and dried oregano.
3. Pour in chicken broth and bring to a simmer.
4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
5. Add mozzarella and stir, letting melt into soup.
6. Garnish with Parm and basil.