Ingredients:
1 Tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tsp Italian seasoning
sea salt
black pepper
1/4 tsp crushed red pepper
1 pound of ground beef (or ground chicken or turkey, if you prefer)
1 Tbsp tomato paste
1 28oz can of diced tomatoes
1 cup marinara sauce
6 cups low sodium vegetable broth (or chicken broth, if you prefer)
10 lasagna noodles, broken
freshly grated parmesan cheese (for serving)
fresh basil, thinly sliced (for serving)
Directions:
1. Cut your vegetables into uniform pieces. For even cooking, make sure your onion, carrot, and celery are all the same size. Set aside. Add olive oil to a large dutch oven and set over medium heat. Once the olive oil is shimmering, add onions, carrots and celery. Cook for about 5-7 minutes or until the vegetables have softened and the onion is translucent.
2. Add garlic, italian seasoning, salt, pepper and crushed red pepper. Cook for about 1-2 minutes or until the garlic is very fragrant.
3. Add ground beef, breaking it up as it cooks for about 5 minutes or until no longer pink. Add tomato paste, stirring to incorporate it into the mixture and cook for an additional 2 minutes.
4. Add the diced tomatoes, marinara sauce and broth. Bring to a boil. Reduce heat to simmer and cook for about 15-20 minutes or until the vegetables are very soft.
5. Return the soup to a boil and add the lasagna noodles. Cook at a gentle boil for about 9-10 minutes, or until the pasta is al dente.
6. Serve soup, garnish with grated parmesan cheese and fresh basil.
NOTES:
Store it in an airtight container in the fridge for up to 3 to 4 days. To reheat, transfer the soup to a saucepan and heat it over medium-low, stirring occasionally until warmed. Don’t let it come to a boil; otherwise, your noodles will become too soft.
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