Lasagna Soup Recipe
This Lasagna Soup Recipe combines the delicious flavors of traditional lasagna in a comforting soup, perfect for a quick meal.
Equipment
- Dutch oven
Ingredients
- 1 ½ pounds lean ground beef
- 1 onion diced
- 4-5 cloves garlic minced
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- Kosher salt and pepper to taste
- 30 ounces marinara sauce 2 cans
- 4 cups beef broth
- 8 ounces lasagna noodles uncooked and broken
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese shaved
Instructions
- Heat a Dutch oven over medium-high heat. Cook the lean ground beef, mincing it with a wooden spoon. Once the meat is no longer pink, stir in the diced onion, minced garlic, dried basil, dried thyme, Kosher salt, and pepper. Continue to cook, stirring occasionally, for 4-5 minutes.
- Add the marinara sauce and allow the sauce to bubble for 6-8 minutes before adding the beef broth.
- As the soup simmers, stir in the lasagna noodles. Cook for 15 minutes or until the pasta is cooked to al-dente.
- Serve soup hot with mozzarella cheese and parmesan cheese on top.
Notes
If you have leftovers, keep your noodles separate from the rest of the soup to prevent mushiness. Store separately in the fridge for up to 3-4 days. To freeze, store separately in freezer-safe containers for up to 3 months. Reheat on the stove, stir in noodles, and heat thoroughly for 5-10 minutes. To make gluten-free, use gluten-free lasagna noodles.
Nutrition
Serving: 1servingCalories: 441kcalCarbohydrates: 39gProtein: 40gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 91mgSodium: 1984mgPotassium: 1052mgFiber: 4gSugar: 7gVitamin A: 821IUVitamin C: 12mgCalcium: 262mgIron: 6mg
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