Lasagna Soup
Lasagna Soup is everything you love about lasagna in a comforting bowl of soup. Prepare on the stovetop or in your slow cooker. Full of Italian tomato flavor, lean ground beef, and cheese. Topped with Mozzarella and ricotta before serving.
Servings: 8 servings
Calories: 301kcal
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 14.5 oz cans of petite diced tomatoes (with juice)
- 1 24 oz jar of spaghetti sauce (I like to use Marinara)
- 4 teaspoons chicken bouillon or 4 cubes
- 4 teaspoons beef bouillon
- 6 cups of water
- 2 teaspoons of Italian spice
- 1 teaspoon basil
- 1 bay leaf
- 1/2 box lasagna noodles broken into pieces (about 8 full pieces)
- 1/2 cup shredded Parmesan cheese
- For serving: ricotta and shredded mozzarella cheese
Instructions
- In a soup pot over medium heat brown your ground beef with onion and garlic. Salt and Pepper to taste.
- Drain grease. To the ground beef mixture add the tomatoes, spaghetti sauce, bouillon, water and spices and seasonings. Bring to a boil.
- Reduce the heat to low and simmer for 25 minutes.
- Stir in broken lasagna noodles and cook until they are tender about 10-15 minutes.
- Remove bay leaf.
- Stir in Parmesan cheese to the soup about 5 minutes before serving.
- Ladle into bowls and top with ricotta and mozzarella cheese.
Notes
To prepare in the slow cooker: Add browned meat mixture, sauces, tomatoes, and seasoning to crockpot. Cook on low for 4 hours. Turn to high, add in lasagna noodles and cook until tender. (about an hour) Stir in parmesan before ladling into bowls to serve.
Nutrition
Serving: 1g | Calories: 301kcal | Carbohydrates: 7g | Protein: 32g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 92mg | Sodium: 854mg | Fiber: 1g | Sugar: 3g