Lasagna Soup

HomeSoup Recipe

~Ingredients~

•1 pound ground pork

•½ cup diced yellow onion

•1 green pepper seeded and diced

•4 cloves garlic pressed

•1 carton chicken broth 32 ounce

•1 can diced tomatoes 14.5 ounce

•1 can tomato sauce 15 ounce

•1 Tablespoon Italian seasoning

•½ teaspoon kosher salt

•¼ teaspoon ground black pepper

•1 teaspoon garlic salt

•¼ teaspoon crushed red pepper

•1 teaspoon dried basil

•8 lasagna noodles broken into bite sized pieces

•¾ cup parmesan cheese grated

•1 ½ cup mozzarella cheese shredded

~Instructions~

Step 1:

In a large soup pot, brown ground pork with onion, green pepper and garlic.

Add chicken broth, tomatoes, tomato sauce, and seasonings.

Bring to a boil over medium high heat.

Boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered.

Stir occasionally.

Step 2:

Add bite sized lasagna noodles to soup and cook until tender (about 15 minutes).

Step 3:

When ready to serve, mix in the grated parmesan cheese.

Calories: 350 calories | Protein: 20 grams | Carbohydrates: 25 grams | Fiber: 3 grams | Fat: 15 grams | Sodium: 800 milligrams

~TIPS~

-Simply store it in an airtight container in the refrigerator for up to 3-4 days.

While it’s possible to freeze Lasagna Soup, the texture of the pasta may change slightly upon thawing and reheating.

If you decide to freeze it, allow the soup to cool completely, then store it in airtight containers or freezer bags.

It can be stored in the freezer for up to 3 months.

Thaw in the refrigerator before reheating on the stovetop or in the microwave

-To make this soup vegetarian, you can use plant-based ground meat or crumbles instead of pork, and ensure your broth, cheeses, and noodles are vegetarian.

For a vegan version, use vegan cheeses, vegetable broth, and eggless pasta, and skip the meat altogether.

-You can control the level of spiciness by adjusting the amount of crushed red pepper flakes you add.

If you prefer a milder soup, reduce or omit the red pepper flakes.or

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