Cooking Instructions
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Step 1
In a large stock pot over medium-high heat, heat
Olive Oil (2 Tbsp)
. Add the
Ground Beef (1.5 lb)
and
Yellow Onion (1)
and cook until the meat is browned, about 6-8 minutes.
Step 2
Add in
Garlic (3 cloves)
and stir for an additional minute.
Step 3
Pour in
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)
, and
Ground Black Pepper (1 tsp)
. Simmer on medium-low heat for 20-25 minutes.
Step 4
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.
Step 5
Add the cooked pasta to the soup and stir to combine.
Step 6
Top with the
Grated Parmesan Cheese (1 cup)
,
Shredded Mozzarella Cheese (1 cup)
, and
Fresh Parsley (to taste)
right before serving in the serving bowl. Enjoy it warm!
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