Lasagna Soup
This Lasagna Soup combines all the flavors of hearty lasagna in a comforting soup form, loaded with beef, tomatoes, and Italian herbs.
Equipment
- large pot
Ingredients
Base Ingredients
- 2 tablespoon olive oil divided
- 1 lb lean ground beef
- 1 large yellow onion, diced (1 ¾ cups)
- 5 cloves garlic minced, to taste
- 4.5 cups low-sodium chicken broth , then more to thin as desired
- 1 can petite diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (14.5 oz)
- 2.5 tablespoon tomato paste
- 1.75 teaspoon dried basil
- 0.75 teaspoon dried oregano
- 0.5 teaspoon dried rosemary crushed
- 0.5 teaspoon dried thyme
- Salt to taste
- freshly ground black pepper to taste
- 8 noodles lasagna, broken into bite size pieces (6.5 oz)
- 1.25 cups shredded mozzarella cheese (5 oz)
- 0.5 cup finely shredded parmesan cheese (2 oz)
- 8 oz ricotta cheese
- 2 tablespoon chopped fresh parsley , plus more for garnish
Instructions
Cooking Steps
- Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
- Heat remaining 1 tablespoon olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
- Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
- Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
- Meanwhile, prepare lasagna noodles according to directions listed on package.
- In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
- Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
- Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
Notes
If you don't love garlic you can reduce to 2 or 3 cloves. If you don't have all the dried herbs listed, then 1 tablespoon Italian seasoning can be used instead. Another great option that's faster is to use campanelle pasta or bowtie pasta. If you plan on leftovers, I like to add pasta to individual servings. If you plan on serving it all right away you can just simmer the noodles in with the soup for about 12 minutes (add 1 cup extra broth to make up for what they absorb). If you'd like to add another veggie it's also good with a diced carrot added along with the onion.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 250mgIron: 2.5mg
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