Fructose Free Classic Lasagna Soup
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Learn more →Ingredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 4 cups low-sodium beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp red pepper flakes (optional)
- salt and pepper, to taste
- 8 lasagna noodles, broken into roughly 2-inch pieces
For serving
- 1 cup whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Tilt the pot and spoon off all but about 1 tbsp of the rendered fat.
- 2
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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