Lasagna Stoup

More sharing options

Share on Twitter

5 of 5 (1)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 466.4

Total Fat: 17.7 g
Cholesterol: 43.6 mg
Sodium: 962.8 mg
Total Carbs: 50.8 g
Dietary Fiber: 4.3 g
Protein: 24.3 g

View full nutritional breakdown of Lasagna Stoup calories by ingredient

Introduction

Recipe said this was 4 servings, but we broke it down into 8. It makes a ton! Recipe said this was 4 servings, but we broke it down into 8. It makes a ton!

Number of Servings: 8

Ingredients

2 T EVOO

1 lb ground beef

salt and pepper

1 large onion, finely chopped

2 carrots, peeled and grated

3-4 garlic cloves, finely chopped

1- 28 oz can Italian crushed tomatoes

1- 32 oz container (4 cups) chicken broth

1 lb lasagna noodles broken into jagged pieces

1 cup basil leaves (I used 1 T dried basil)

----------------------------------------------------------

1 C whole milk ricotta

Grated parmigiano-reggiano cheese

Directions

In a soup pot, heat the EVOO over med high heat. Add the beef, season with salt and pepper and cook until browned (3-4 min). Stir in onion, carrots and garlic; cook until softened (5-7 min). Stir in 2 cups of water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 min. Stir in the basil and season with salt and pepper.

Serve the stoup in bowls and dollop with ricotta and parmesan cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user FRID2611.