Lasagna Soup with Blue Label Organic Herbs

Enjoy making your own Lasagna Soup with Blue Label Organic Herbs!



1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
kosher salt
black pepper
1 pound ground beef
4 cloves garlic, minced
28 ounces can crushed tomatoes
1 tablespoon balsamic vinegar
1 tablespoon fresh oregano
4 cups low-sodium chicken broth
8 ounces lasagna noodles, broken into 2″ pieces
2 cups shredded mozzarella
Grated parmesan, for garnish
Fresh basil, for garnish


In a large skillet over medium heat, heat oil. Add onions and season with salt and pepper. Cook until tender and golden, 5 minutes, then add beef and cook until no longer pink. Drain fat and return to pot. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes, balsamic, and oregano. Pour in chicken broth and bring to a simmer. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes. Add mozzarella and stir, letting melt into soup. Garnish with parmesan and basil.