Lasagna Soup
Delicious and hearty Lasagna Soup featuring beef, garlic, onion, and tender lasagna noodles.
Equipment
- Dutch oven
Ingredients
- 1 pound lean ground beef (Italian sausage can be used)
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 14.5 ounce cans diced tomatoes undrained
- 1 8 ounce can tomato sauce
- ¼ cup tomato paste
- 4 cups low sodium beef broth (chicken broth can be substituted)
- 2 teaspoons Italian seasoning
- 6 uncooked lasagna noodles broken into 1 ½ inch pieces (about 6-8 ounces; see Note)
Cheese Topping
- 8 ounces ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
Instructions
- In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.
- Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.
- For the Cheese Topping: In a small bowl, mix together the ricotta, Parmesan, and salt.
- To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or fresh basil if desired. To eat, stir in cheese mixture and enjoy! Store leftovers in an airtight container in the fridge.
Notes
You can use any small shaped pasta in place of the lasagna noodles; just use about 2 ½ cups. If making ahead of time, boil the lasagna noodles separately and add them before eating, as they absorb liquid if they sit in the soup. Add some beef broth if needed to thin it out.
Nutrition
Serving: 1gCalories: 375kcalCarbohydrates: 22gProtein: 29gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 84mgSodium: 964mgFiber: 2gSugar: 4g
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