Lasagna Soup

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  8 Pasta, Lasagna Noodles, White, Dry(168g)
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  1 tbsp Olive oil

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

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  1 lbs Italian Pork Sausage
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  0.5 lbs 80/20 Ground Beef

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

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  1 Yellow Onion(110g)
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  6 Garlic(18g)
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  28 oz Tomato, Canned, Crushed
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  6 oz Tomato Paste
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  14 oz Tomato Sauce
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  4 cup Low Sodium Chicken Broth
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  2 tsp Italian seasoning
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  2 tsp 2 teaspoons kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 tsp Fennel Seeds, Dried
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  8 oz Mozzarella Cheese

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

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  0.5 cup Parmesan Cheese

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

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  2 tbsp Parsley, Fresh

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook 8–10 minutes 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 until the meat is no longer pink and the onion is softened.
3. 3Add the fresh garlic and cook 1 minute over medium-high heat until fragrant, stirring constantly.
4. 4Stir in the crushed tomatoes, tomato paste, tomato sauce, chicken broth, Italian seasoning, kosher salt, black pepper, 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 Parmesan over low heat, cooking 2 minutes until melted.
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.