Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz low sodium marinara sauce
  • 4 cups low sodium beef broth
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz lasagna noodles, broken into 1-inch pieces
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Heat a 5-quart Dutch oven over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent. Stir in the minced garlic and cook for 60 seconds.
  2. Pour in the low-sodium marinara sauce and beef broth. Stir in the oregano, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  3. Stir in the broken lasagna noodles. Increase heat slightly to maintain a simmer and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente.
  4. While the pasta simmers, combine the ricotta, mozzarella, and parsley in a small bowl and stir until well combined.
  5. Ladle the soup into bowls and top each serving with a generous dollop of the ricotta mixture just before serving.