Hearty Lasagna Soup

• Ground beef (lean)

  8.8 oz
• Lasagna noodles (broken into 1-2 inch pieces)

  2.1 oz
• Ricotta cheese (part-skim)

  4.2 oz
• Canned tomato soup (condensed)

  14.1 oz
• Water or beef broth

  13.3 tbsp
• Small onion (chopped)

  0.5 medium
• Garlic (minced)

  2 cloves
• Olive oil

  1 tbsp
• Italian seasoning

  1 tsp
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp
• Fresh parsley (chopped, for garnish, optional)

  1 tbsp

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Todos os Passos

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.

2. 2

   Add the chopped onion and minced garlic to the pot with the beef. Cook for 3-5 minutes, or until the onion is softened and translucent.

3. 3

   Stir in the canned tomato soup, water or beef broth, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, stirring occasionally.

4. 4

   Add the broken lasagna noodles to the simmering soup. Cook for 8-10 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.

5. 5

   Ladle the hot lasagna soup into two serving bowls. Dollop the ricotta cheese evenly into each bowl. Garnish with fresh chopped parsley if desired. Serve immediately.