Lasagna Soup

It's SLURPY, CHEESY, and FILLING, especially on a cold night. And of course, CLEAN.

You can make this in less than 45 mintues!

Lasagna Soup

INGREDIENTS

• 1 lb. lean beef (93 % or higher)

• 1 yellow onion (diced)

• 4 - 5 garlic cloves

• 24 oz. all natural pizza sauce

• 6 cups low sodium chicken broth

• 14 oz. can crushed tomatoes

• 2 tablespoons tomato paste

• 2 teaspoons balsamic vinegar

• 1 1/2 teaspoons sugar

• 1 tablespoon dried basil

• 1 teaspoon dried parsley

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 6 - 8 uncooked lasagna noodles OR whole wheat/high fiber pasta (of any variety)

• 1/2 cup unsweetened almond milk

• 1/2 cup cottage or ricotta cheese (optional)

CHEESE GARNISHES

• Mozzarella

• Parmesan

• Ricotta
  
  

DIRECTIONS

1. Heat large dutch oven over medium-high heat. Add beef and onion, and cook until beef is browned. Then add garlic and saute for 30 seconds.

2. Add pizza sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender (approximately 20 - 30 minutes) Stir occasionally.

3. Stir in almond milk and cottage cheese and garnish w/cheeses and dried parsley.
   
   *This can be served with whole wheat garlic bread and/or a fresh salad!