My friend Candi, over at The Devilish Dish is an amazing cook!!
It’s okay. We were raised on Hair Band 80’s music — so it goes with the territory right?
- 2 lbs ground beef
- 1 medium onion
- 4 cloves garlic, minced
- 2 14.5 oz cans of petite diced tomatoes (with juice)
- 1 – 16 oz jar of spaghetti sauce (I like to use Marinara)
- 4 tsp chicken bouillon (or 4 cubes)
- 4 tsp beef bouillon
- 6 cups of water
- 2 tsp of Italian spice
- 1/2 thyme
- 1 bay leaf
- 1/2 box lasagna noodles, broken into pieces
- 1/2 cup shredded Parmesan cheese
- ricotta (optional)
- shredded mozzarella cheese
In a soup pot over medium heat brown your ground beef with onion and garlic. Salt and Pepper to taste.
Drain grease. To the ground beef mixture add the tomatoes, spaghetti sauce, bouillon, water and spices and seasonings. Bring to a boil.
Reduce the heat to low and simmer for 25 minutes.
Stir in broken lasagna noodles and cook until they are tender, about 10-15 minutes.
Remove bay leaf. Add Parmesan cheese to soup about 5 minutes before serving and stir in.
Ladle into bowls and top with ricotta and mozzarella cheese.
Amount Per Serving: Calories: 435 Total Fat: 26g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 118mg Sodium: 1076mg Carbohydrates: 10g Fiber: 2g Sugar: 5g Protein: 39g