Lasagna Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large dutch oven on medium-high heat, scramble-fry ground beef with onions, peppers, celery, and carrots until vegetables are soft and beef is well-browned. Add garlic and Italian seasoning and stir until fragrant. Add beef broth and deglaze the pan. Stir in tomato sauce. (If making ahead, cool immediately after adding the broth and tomato sauce—can be frozen or held refrigerated at this stage.) Bring to a boil, stir in pasta and cook until tender, about 10 minutes.

Step 2

Adjust seasoning to taste. In a separate bowl, stir together ricotta, mozzarella, and Parmesan cheeses. Serve topped with a scoop of the cheese mixture.