There are so many benefits to a protein-rich diet so I include tons of it in my family meal planning. Protein fuels our energy, builds our muscles, and keeps us strong and healthy.These are only a few of the reasons why protein-packed meals are a must in my house. I love making Lasagna Soup because each serving has lots of protein and tastes so yummy. It’s also a perfect soup for a chilly evening!
1 lb Ground beef 1 tbsp Olive oil 2 cups Yellow onion diced 3 tbsp Garlic minced 4 1/2 cups Low-sodium chicken broth 1 can Diced tomatoes (14.5 oz) 1 can Crushed tomatoes (14.5 oz) 2 1/2 tbsp Tomato paste 1 3/4 tsp Dried basil 3/4 tsp Dried oregano 1/2 tsp Dried rosemary 1/2 tsp Thyme Salt and pepper to taste 8 oz Mafalada noodles (mini lasagna noodles) 1 1/4 cups Hiland Dairy Shredded Mozzarella Cheese 1/2 cup Finley shredded parmesan cheese 8 oz Hiland Dairy Cottage Cheese Chopped fresh parsley for garnish
Crumble beef in a hot skillet, salt and pepper to taste and cook until browned. Drain off fat and set aside.
In a large Dutch oven or pan, heat olive oil over medium-high heat. Saut. chopped onions until softened, about two minutes. Add in garlic and salt for an additional 30 seconds. Pour in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef, and season with salt and pepper to taste. Bring to a boil, reduce heat, cover and let simmer for 20-25 minutes. Meanwhile, cook noodles according to the package.
In a mixing bowl, combine the mozzarella, parmesan, and cottage cheese until well blended.
Stir cooked pasta into soup. Ladle soup into bowls, dollop with a large scoop of the cheese mixture, and sprinkle with chopped parsley. The cheese mixture will melt once it’s mixed into the soup.