Meaty Lasagna Noodle Soup
- Servings: 6
- Prep: 15 mins
- Cook Time: 40 mins
With all the yummy flavors of a baked meat lasagna, this quick and easy soup is pure comfort food.
|8 oz.||No Yolks® Extra Broad|
|2 Tbsp||olive oil|
|12 oz.||lean ground beef|
|1||rib celery, diced|
|3||cloves garlic, minced|
|2 Tbsp||fresh thyme, finely chopped|
|1 tsp||dried oregano|
|6 cups||reduced sodium chicken broth|
|1 can||(28 oz.) diced tomatoes|
|1/2 cup||fresh basil leaves, torn and divided|
|1 cup||mozzarella cheese, shredded|
|1/2 cup||Parmesan cheese, grated|
- Heat oil in Dutch oven or large saucepan set over medium heat. Cook ground beef, salt and pepper for 5 to 8 minutes or until browned. Stir in onion, carrots, celery, garlic, thyme and oregano. Cook for 3 to 5 minutes or until veggies start to soften.
- Stir in broth, diced tomatoes and 1 cup water; bring to a boil. Reduce heat to medium. Cook for 10 to 15 minutes or until vegetable are tender and flavors marry.
- Stir in pasta and 1/4 cup basil; cook for 10 minutes or until pasta is tender.
- Remove from heat. Stir in mozzarella and Parmesan. Garnish with remaining basil.
Serve soup in crocks with additional cheese. Broil until cheese melts.