A hearty, high-protein lasagna soup that delivers classic Italian comfort in a single pot.

Scale

1 tbsp olive oil

1 lb ground beef

1/2 cup minced onion

2 tbsp minced garlic

28 oz crushed tomatoes

1 bay leaf

1 tsp basil

1 tsp parsley

1 tsp oregano

1/2 tsp black pepper

4 cups beef broth

2 cups water

2 cups pasta

Ricotta & Parmesan for topping

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1. Heat olive oil and brown ground beef.

2. Add onion and garlic; sauté until soft.

3. Add tomatoes, herbs, broth, and water; bring to boil.

4. Add pasta; cook until nearly tender.

5. Let soup rest, remove bay leaf, and top with cheese.

Store leftovers in the fridge up to 4 days.

Freezes well for up to 3 months.