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!
398mldiced tomatoes with Italian seasonings(14 oz)
1 ½cupstomato pasta sauce(seasoned)
1Parmesan rind(optional but adds a ton of flavour!)
2cupsdry small pasta(or broken lasagna noodles) 120 grams
1packageFurlani® garlic Texas toast
1cupfresh chopped spinach
¼cupricotta cheese(1 tablespoon per serving)
½cupshredded mozzarella(2 tablespoons per serving)
4teaspoonsshredded Parmesan cheese(1 teaspoon per serving)
fresh parsley and fresh basil for serving as desired
Instructions
In a large soup pot or Dutch oven, heat oil over medium-high heat.
Add ground beef and onion and cook, stirring often, until beef is browned and onion has softened.
Add tomato paste, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Cook and stir 1 minute.
Stir in broth, diced tomatoes, tomato sauce and parmesan rind (if using). Bring to a boil and add dry pasta (*see notes below for cooking pasta separately).
Cover, reduce heat to medium-low, and simmer for 10-15 minutes, stirring occasionally, until pasta is al dente.
While soup is cooking, place garlic Texas toast slices on a parchment-lined baking sheet and bake at 425 degrees F for 5-6 minutes or until toasted, flipping half way.
When pasta is cooked, stir in spinach. Serve with ricotta, mozzarella, fresh parsley and basil on top and Furlani® garlic Texas toast for dunking!
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.