It's a soup kind of a day...

Lasagna Soup

16 oz 90% lean ground beef (800 cal)

1 28 oz can Hunts diced tomatoes (210 cal)

1 medium Vidalia onion (60 cal)

8 Barilla whole wheat lasagna noodles (640 cal)

5 c Swanson chicken broth (50 cal)

1.5 c Low fat shredded mozzarella cheese (420 cal)

0.5 c grated parmesan cheese (216 cal) – for topping

1 tsp minced garlic (5 cal)

1 tsp basil

1 tsp oregano

Salt/pepper to taste

*Coat soup pot with Pam, and cook onions until tender. Add meat and seasoning into pot with onions and brown. Once cooked through, remove from heat, and strain fat from the meat. Return ingredients to pot, stir in tomatoes and chicken broth, and bring soup mix to a simmer. Once simmering, add lasagna noodles (I break them up into ~2 inch pieces), and continue cooking ~10’ until noodles are tender. Add in mozzarella cheese, and keep over low heat until melted. Top with grated parmesan and enjoy!

Yields 5 servings, 482 cal per serving

Macros: 42.8 g/ 40.1 g/ 19.6 g