In a large stock pot over medium-high heat, heat
Olive Oil (2 Tbsp)
. Add the
Ground Beef (1.5 lb)
Yellow Onion (1)
and cook until the meat is browned, about 6-8 minutes.
Garlic (3 cloves)
and stir for an additional minute.
Tomato Paste (1 can)
Diced Tomatoes (2 cans)
Low-Sodium Beef Broth (2 cups)
Water (2 cups)
Italian Seasoning (1/2 Tbsp)
Salt (1 tsp)
Ground Black Pepper (1 tsp)
. Simmer on medium-low heat for 20-25 minutes.
Ten minutes into the simmering, bring a large pot of salted water to a boil. Cook the
Lasagna Sheets (8)
according to package directions or for about 12-13 minutes until the pasta is cooked and soft.
Add the cooked pasta to the soup and stir to combine.
Top with the
Grated Parmesan Cheese (1 cup)
Shredded Mozzarella Cheese (1 cup)
Fresh Parsley (to taste)
right before serving in the serving bowl. Enjoy it warm!