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 8–10 minutes over high heat until al dente, stirring occasionally. Drain in a colander and set aside.
2. 2While the noodles cook, heat the olive oil in a second large pot over medium-high heat until shimmering. Add the Italian pork sausage, ground beef, and onion, breaking up the meat with a wooden spoon. Cook 7–9 minutes over medium-high heat, stirring occasionally, until the meat is no longer pink and the onion is softened.
3. 3Add the fresh garlic to the meat mixture and cook 1 minute over medium-high heat until fragrant, stirring constantly.
4. 4Stir in the crushed tomatoes, tomato paste, tomato sauce, low sodium chicken broth, Italian seasoning, and fennel seeds. Bring to a simmer over medium heat, then reduce to low heat and simmer 20 minutes uncovered, stirring occasionally.
5. 5Add the drained lasagna noodles to the pot and stir until evenly distributed. Stir in the part-skim mozzarella and grated Parmesan until melted, about 2 minutes over low heat.
6. 6Fold in the fresh parsley, then taste and adjust seasoning as needed.
7. 7Divide the lasagna soup evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating, or cool slightly and freeze for longer storage.