Lasagna Soup recipe
Servings: 4 servings
Calories: 550cal
This Lasagna Soup Recipe is a spin off of a classic! It's packed with all of the best lasagna flavors, but in a one-pot soup. Made with lean ground beef, veggies, and three types of cheese!
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Ingredients
- 1 tablespoon oil
- 1 pound lean ground beef
- 1 medium onion (finely chopped)
- 1 tablespoon tomato paste
- 3 cloves garlic (finely minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red chili flakes
- 4 cups low-sodium beef broth
- 1 can diced tomatoes with Italian seasonings with juice (14oz or 398ml)
- 1½ cups marinara sauce
- 1 Parmesan rind
- 2 cups dry small pasta or broken lasagna noodles (4-5 noodles)
- 1 cup fresh, chopped spinach
- ½ cup shredded mozzarella cheese
- ¼ cup ricotta cheese
- 2 teaspoons grated Parmesan cheese
- Fresh parsley as desired
- Fresh basil as desired
Instructions
- Heat the oil in a large soup pot or Dutch oven over medium-high heat.
- Add the beef and onion and cook, stirring often, until the beef is browned and the onion has softened, about 4 to 5 minutes. Drain any excess fat if desired.
- Add the tomato paste, garlic, Italian seasoning, salt, pepper, and chili flakes. Cook and stir for 1 minute.
- Stir in the broth, tomatoes, marinara sauce, and Parmesan rind. Bring to a simmer and add the uncooked pasta.
- Cover, reduce the heat to medium-low, and simmer for 10 to 15 minutes, stirring occasionally, until the pasta is al dente.
- When the pasta is cooked, stir in the spinach. Remove the Parmesan rind. Taste and adjust the seasonings to your preferences.
- Serve each bowl with 2 tablespoons mozzarella, 1 tablespoon ricotta, ½ teaspoon Parmesan, and fresh parsley and basil as desired.
Video
Notes
*To cook the noodles separately, simply cook in a large pot of boiling, salted water until al dente. This is a good option if you will be serving the soup later or over several days, as you can add the noodles just before serving so they don't become bloated. We love to save on dishes and when this soup is on the table there are rarely leftovers, so we opt to cook the pasta in the soup.
** Nutrition information does not include garlic toast.
Storage:
Leftover lasagna soup will last in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stove until heated through. Keep in mind that the longer the soup sits, the softer the pasta will be.
It freezes best without the pasta. If you plan on freezing the soup, follow the instructions to make the soup without the pasta. You can store the soup in an airtight container in the freezer for 2-3 months. When you're ready to serve, thaw in the fridge, warm on the stove, and mix in freshly cooked pasta.
Nutrition
Serving: 523grams | Calories: 550cal | Carbohydrates: 55g | Protein: 45g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1808mg | Potassium: 1668mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1540IU | Vitamin C: 22mg | Calcium: 260mg | Iron: 6mg