Description
A comforting twist on traditional lasagna, this Lasagna Soup merges rich flavors in a hearty broth, perfect for sharing with family.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2” pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
- Heat the olive oil in a large pot or Dutch oven and add the onion.
- Cook until it’s soft, then add the beef and sauté.
- Brown the beef all over, then stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
- Stir in the tomato sauce, diced canned tomatoes, and chicken broth.
- Bring it to a boil.
- Add the broken lasagna noodles to the pot.
- Season with the remaining 1 teaspoon of kosher salt, or more to taste.
- Reduce the heat and let it simmer until the noodles are tender.
- Stir in the heavy cream. You can add 1-2 cups extra chicken broth at this point to help thin it out if you want a thinner soup.
- Spoon the lasagna soup into bowls.
- Top with ricotta cheese, mozzarella cheese, and parmesan cheese along with fresh basil on top.
- Serve and enjoy!
Notes
For added creaminess, stir in shredded mozzarella or parmesan directly into the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg