30 Minute Lasagna Soup

Ingredients

  • 1 tbsp. extra-virgin olive oil *

  • 1 lb. ground beef

  • 1 tsp. kosher salt *

  • 1⁄2 tsp. ground black pepper *

  • 1 jar (24 oz.) marinara sauce

  • 4 1⁄2 cups low-sodium chicken broth, plus more for thinning *

  • 6 sheets dry lasagna noodles, broken into bite-size pieces

  • Shredded mozzarella

  • Grated parmesan

    * Ingredients not provided in Kit

Directions

  • Heat oil in stockpot over medium heat. Add beef to pot, seasoning with salt and pepper and breaking it into crumbles. Cook until no pink remains and beef reaches a safe internal temperature of 160°F, about 4 minutes.

  • Remove beef with slotted spoon; set aside. Drain fat from pot and wipe down with paper towels.

  • Combine marinara sauce and broth in pot and bring to just boiling over high heat. Add lasagna noodles, reduce heat to medium and cook until al dente, about 10 minutes.

  • Return beef to pot to heat through, adding more broth if thinner consistency is desired.

  • Ladle into 4 bowls and serve hot, garnishing with cheeses. Refrigerate any leftovers.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item