Lasagna soup
I am all about getting delicious flavour with minimal effort. And this lasagna soup is exactly that. Okay, it might not be a 7 layer lasagna that took your grandma half the day to make, but it is really good for a meal that cooks up with minimal mess and in less than 30 minutes, plus it is even better on day 2.
The last little toot my own horn, before we dive into the recipe is that this hardy soup is incredibly budget-friendly, a great source of protein and an EXCELLENT source of fibre for those of you working to increase your fibre through food.
Okay, let’s get into the recipe!
Ingredients
White Bean & Mushroom Soup:
2 tbsps Avocado Oil
1/2 Yellow Onion (diced)
2 Garlic (cloves, minced)
454 grams Lean Ground Beef
2 tbsps Italian Seasoning
1 2/3 cups Crushed Tomatoes (from the can)
1 cup Tomato Sauce
4 cups Beef Broth
7 Lasagna Sheets, broken up with your hands into about 1 inch pieces
1/2 cup Mozzarella cheese (shredded)
directions
In a soup pot, heat avocado oil to medium heat. Once the oil is heated, add onions and cook for about 5 minutes or until they begin to turn translucent. Add garlic and cook until fragrant, usually another 2-3 minutes. Then add in your ground beef and cook till browned.
Once beef is cooked through, add crushed tomatoes, Italian seasoning, and broth. Stir to combine everything and to mix in your herbs. Bring to a boil, once boiling add in your broken lasagna noodles and cook for another 7-8 minutes.
Dive up into bowl (makes 6 servings) and top with shredded mozzarella cheese.
Storage: This will keep in the fridge for up to 5 days in an airtight container.
Servings: This makes 6 large servings. The servings are meal size, so get a nice big bowl!
