Lasagna Soup

Lasagna Soup!

(Makes two servings – each serving has 1 red, 2 yellow, 1 green, and 1 blue)

Notes: I make the meatballs and pasta in advance, then make the broth. To make it easy to measure portions for the 21 Day Fix, I add them to the pan after the stew is prepared. It’s a little extra work, but it makes measuring easier. I also don’t add all the meatballs – I measure about 1 ½ cup into the stew, and then freeze the rest for next time.

Ingredients

1 1/2 cups Italian Meatballs (get recipe here!)

1 cup Fusilli pasta, cooked

2 T diced white onion

2 t minced garlic

1 8 oz can tomato sauce

2 cups chicken broth

2 T grated parmesan cheese

Handful chopped basil leaves

Handful chopped italian parsley

more salt and pepper to taste 1/2 c (minus 2 T)

shredded mozzarella cheese

chopped Italian parsley

Step by Step Directions

Add oil, onion, and garlic to the pot. Add a little salt and pepper to taste. Stir and cook until soft, 3-4 minutes.

Add chicken broth and tomato sauce.

Bring to a boil and add cooked pasta and cooked meatballs.

Turn down the heat and simmer 5-10 min or until warm.

Mix in Parmesan cheese, and fresh basil and parsley.

Top each bowl with a mixture of mozzarella cheese and parsley.