Description
This Lasagna Soup is a hearty and comforting dish that’s perfect for a cozy night in. It features all the flavors of classic lasagna – tender pasta, rich meat sauce, and melted cheese – in a convenient and satisfying soup.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 tablespoon minced garlic
- 1 onion, diced
- 1/2 teaspoon crushed red pepper flakes
- 24 oz jar spaghetti sauce
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 2 teaspoons sugar
- 1 1/2 tablespoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 12 lasagna noodles, uncooked and broken into pieces
Cheese Garnish:
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
Instructions
- Brown and Drain: Brown ground beef in a large pot over medium heat. Add garlic, onion, and red pepper flakes; cook until softened. Drain excess grease.
- Simmer: Add spaghetti sauce, crushed tomatoes, tomato paste, sugar, basil, oregano, parsley, salt, pepper, and chicken broth. Stir well. Add the broken lasagna noodles. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally, until noodles are tender.
- Serve: Mix Parmesan cheese and ricotta cheese together. Ladle soup into bowls and top each serving with a dollop of the cheese mixture.
Notes
- Meat: Substitute ground beef with Italian sausage or ground turkey for a different flavor.
- Spice: Adjust the amount of red pepper flakes to your preference.
- Noodles: Breaking the lasagna noodles helps them cook evenly in the soup.
- Make Ahead: This soup can be made ahead of time and reheated on the stovetop.
- Storage: Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 500kcal
- Sugar: 12g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
