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Lasagna Soup
Lasagna Soup is a hearty one pot Italian soup made with lean ground beef, marinara sauce, diced tomatoes, Italian seasoning, and broken lasagna noodles. Topped with ricotta and mozzarella, this easy comfort food dinner is perfect for busy weeknights or cozy weekends.
Servings: 8 servings
Calories: 153kcal
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 (14.5 oz cans) petite diced tomatoes (with juice)
- 1 (24 oz jar) spaghetti sauce (I like to use Marinara)
- 4 teaspoons chicken bouillon granuals or 4 cubes
- 4 teaspoons beef bouillon granuals or 4 cubes
- 6 cups water
- 2 teaspoons Italian Seasoning
- 1 teaspoon basil
- 1 bay leaf
- 1/2 (16 ounce 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
Slow Cooker Lasagna Soup Method:
To prepare in the slow cooker: Add the browned meat mixture, sauces, tomatoes, and seasoning to the 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.
Leftover Storage:
Store leftover lasagna soup in an airtight container for up to 4 days. The noodles will continue to absorb liquid as it sits, so you may need to add a splash of water when reheating. To freeze, for best results, freeze the soup without the noodles. Once thawed and reheated, cook fresh noodles directly in the soup. This keeps the texture just right. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little water if needed to loosen the broth.
Store leftover lasagna soup in an airtight container for up to 4 days. The noodles will continue to absorb liquid as it sits, so you may need to add a splash of water when reheating. To freeze, for best results, freeze the soup without the noodles. Once thawed and reheated, cook fresh noodles directly in the soup. This keeps the texture just right. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little water if needed to loosen the broth.
Nutrition
Serving: 1serving | Calories: 153kcal | Carbohydrates: 3g | Protein: 21g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 437mg | Potassium: 338mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg