Lasagna Soup

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  Pasta, Lasagna Noodles, White, Dry
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Italian Pork Sausage(454g)
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  80/20 Ground Beef(227g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Yellow Onion
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  Garlic(360g)
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  Tomato, Canned, Crushed
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  Tomato Paste
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  Tomato Sauce
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  Low Sodium Chicken Broth(960g)
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  Italian seasoning(10g)
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  2 teaspoons kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Fennel Seeds, Dried(5g)
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  Mozzarella Cheese(227g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(30g)

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until al dente according to package instructions.
2. 2Meanwhile, heat the olive oil in a second large pot over medium-high heat. Once the oil is glistening, add the sausage, ground beef, and onion and cook, breaking up the meat with a wooden spoon, until the meat is browned and the onion is softened, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute more.
3. 3Stir in the crushed tomatoes, tomato paste, tomato sauce, chicken broth, Italian seasoning, salt, pepper, and fennel seeds and bring to a simmer. Reduce the heat to low and continue to simmer for 20 minutes.
4. 4Drain the lasagna noodles, then transfer to the soup. Stir in the mozzarella, Parmesan, and parsley, if using.
5. 5Serve topped with parmesan and parsley.