LASAGNA SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, tomato paste, dried basil, dried oregano, crushed tomato, vegetable broth, green lentil, lasagna noodle, spinach, fresh basil
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
- Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
- Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
- Stir in the spinach and let wilt, then serve immediately.
- Enjoy!
Nutrition Facts : Calories 1043 calories, Carbohydrate 86 grams, Fat 64 grams, Fiber 5 grams, Protein 9 grams, Sugar 23 grams
BEST LASAGNA SOUP
Steps:
- In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.
Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 572mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
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