Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 large yellow onion, diced
- •3 cloves garlic, minced
- •1 lb ground beef
- •¼ cup tomato paste
- •2 teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •½ teaspoon dried oregano
- •1 teaspoon dried thyme
- •½ teaspoon dried rosemary
- •1 can crushed tomato
- •4 cups chicken stock
- •8 oz lasagna noodle, roughly broken
- •8 oz ricotta cheese, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
- Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
- Add the lasagna noodles and cook until al dente according to package instructions.
- Ladle the lasagna soup into bowls and top with a dollop of ricotta.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 749
- Carbohydrate: 51g
- Fat: 34g
- Fiber: 29g
- Protein: 52g
- Sugar: 14g
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