MFP; Notes: Use ~2.5 cups broth for thicker soup.
6 servings
1 Tbsp olive oil, divided
9 oz Impossible meat
1-2 cups Veggies (onion, bell pepper, carrots, spinach, kale, etc)
5 garlic cloves, to taste, minced*
2.5 cups water
** 1 serving mixed pasta sauce can replace 3 g BtB (~3 mg Na)
15 g Better Than Bouillon Bouillon, Vegetarian, No Chicken Base
1 (14.5 oz) can Kroger Diced Peeled Tomatoes - No Salt Added
(crushed) 1 (14.5 oz) can Kroger Diced Peeled Tomatoes - No Salt Added
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
Salt and freshly ground black pepper, to taste
6 lasagna noodles, broken into bite size pieces (1 lasagna noodle is roughly 1/2 serving (~25g per noodle)
1 1/2 cups (4 oz) Kroger Whole Milk Shredded Mozzarella Cheese
1/2 cup (2 oz) finely shredded parmesan cheese
8 oz ricotta cheese
2 Tbsp chopped fresh parsley, plus more for garnish
Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
Add in broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package.
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
https://www.cookingclassy.com/lasagna-soup/