Lasagna Soup
Servings 6 people
This cozy and hearty Lasagna Soup is filled with ground beef, lasagna noodles, chicken broth, and your favorite jar of pasta sauce! Takes just 10 minutes of hands-on prep time to make!
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 (24oz.) jar pasta sauce
- 5 cups chicken broth
- 1 (14oz.) can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 10 uncooked lasagna noodles
Optional Garnish:
- Mozzarella cheese shredded
- Parmesan cheese grated
- Ricotta cheese
- Fresh parsley chopped
Instructions
- Add olive oil to a Dutch oven (or large pot) over medium-high heat.1 tablespoon olive oil
- Add the ground beef and diced onion and cook the beef until browned and cooked through, crumbling as it cooks. Drain off excess fat.1 pound lean ground beef, 1 large yellow onion
- Add the garlic and cook for an additional minute.4 cloves garlic
- Stir in the pasta sauce, chicken broth, crushed tomatoes, Italian seasoning, sugar, salt, and pepper.1 (24oz.) jar pasta sauce, 5 cups chicken broth, 1 (14oz.) can crushed tomatoes, 1 tablespoon Italian seasoning, 1 teaspoon granulated sugar, 1 teaspoon salt, ½ teaspoon ground black pepper
- Bring the mixture to a boil and then turn it down to simmer for an additional 30 minutes.
- While the tomato and beef mixture simmers, boil the lasagna noodles according to the box directions for al dente. Cut them into bite-sized pieces (I use kitchen scissors) and add them to the soup at the end of its cooking time.10 uncooked lasagna noodles
- Ladle into bowls and top with mozzarella, parmesan, ricotta, and fresh parsley.Mozzarella cheese, Parmesan cheese, Ricotta cheese, Fresh parsley
Notes
- Storage Instructions: If having leftovers is a possibility, try to plan ahead! To do so, just add the pasta and cheese to individual servings. When you’re ready to enjoy the leftovers just add the pasta and cheese to your heated-up soup. Store the soup in the fridge in an airtight container for up to 3 days. Or in the freezer for up to 3 months.
- Can I Just Cook The Noodles In The Soup Instead Of Separately? You can, but there’s no easy way to cut the noodles down to proportionate sizes. If you do take this route 1 cup of extra broth will need to be added. Then break up the noodles and add them to the soup once the other ingredients have come to a boil. Afterward, continue cooking the soup just until the pasta is al dente.
- Substitutions
- Broth – I make this Lasagna Soup Recipe with chicken broth. However, it can be made with beef broth instead if you prefer.
- Meat – You can make this soup with ground beef, Italian sausage, or ground turkey.
- Cheeses – Feel free to swap the parmesan cheese out for Romano cheese if you’d like! Cottage cheese can also be used instead of ricotta.
- Noodles – Lasagna noodles are used in this soup, but Mafalda pasta or shells would make a great option as well. DO NOT use no-boil noodles in this recipe.
- Sauce – Grab your favorite jar of pasta sauce to use in this recipe. Or even make your family’s favorite recipe!
Nutrition
Calories: 325kcal | Carbohydrates: 39g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 1169mg | Potassium: 449mg | Fiber: 2g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 3mg
Find it online: www.sugarandsoul.co/lasagna-soup/