Lasagna Soup Recipe
This lasagna soup recipe tastes just like lasagna without the work. Lasagna noodles are broken into pieces and simmered in a tomato broth with ground beef, seasonings, and veggies.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1 28 ounce can canned diced tomatoes
- 1 cup marinara sauce
- 6 cups low-sodium vegetable broth
- 10 lasagna sheets broken
- ½ cup ricotta cheese for serving
- Grated Parmesan cheese for serving
- Fresh basil thinly sliced, for serving
Instructions
- Add olive oil to a large Dutch oven and set over medium heat. Once the olive oil is shimmering, add the onions, carrots, and celery and cook 7–9 minutes or until the vegetables are soft and the onions are translucent.
- Add the garlic, Italian seasoning, salt, pepper, and crushed red pepper. Cook for 1–2 minutes, or until the garlic is very fragrant.
- Add the ground beef, breaking it up with a spatula, and cook for about 5 minutes, or until no longer pink. Add the tomato paste, stirring to incorporate it into the meat and vegetables, and cook for 2 minutes.
- Add the diced tomatoes, marinara sauce, and vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes, or until the vegetables are very soft.
- Once the vegetables are soft, return the soup to a boil and add the broken lasagna noodles. Cook at a gentle boil for 8 to 10 minutes, or until the pasta is al dente.
- Serve the soup in large bowls topped with ricotta, grated Parmesan, and fresh basil.
Video
Notes
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- Cut your vegetables into even pieces. This way, they'll all finish cooking at the same time.
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- Deglaze the pot after you cook the ground beef. Scrape up any browned bits from the bottom of the pot before you add the broth and veggies. This adds flavor to the soup!
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. I recommend a glass container, because the tomato might stain a plastic container. Reheat in a saucepan over medium-low heat, stirring occasionally until warmed. Don't let it come to a boil, because the noodles will get too soft.
- Freezing: If you know you're going to freeze it, I recommend cooking the noodles separately and freezing the soup without them. Transfer the soup to an airtight container and freeze it for up to 3 months. Defrost the soup in the fridge overnight, warm it on the stove, and serve with fresh noodles.
Nutrition
Calories: 491kcal | Carbohydrates: 46g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 568mg | Potassium: 793mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3749IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 4mg
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