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Lasagna Soup

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A warm and comforting Lasagna Soup filled with rich flavors and layers of cheese, perfect for chilly evenings.

Ingredients

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  • 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

  1. Heat the olive oil in a large pot or Dutch oven and add the onion.
  2. Cook until it’s soft, then add the beef and sauté.
  3. Once the beef is browned all over, stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
  4. Stir the tomato sauce, diced canned tomatoes, and chicken broth.
  5. Bring it to a boil, then add the broken lasagna noodles to the pot.
  6. Add the remaining 1 teaspoon of kosher salt, or more to taste.
  7. Reduce the heat and let it simmer until the noodles are tender.
  8. 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.
  9. Spoon the lasagna soup into bowls and add ricotta cheese, mozzarella cheese, and parmesan cheese along with fresh basil on top.
  10. Serve and enjoy!

Notes

Store leftovers in an airtight container for up to 4 days. Freeze in individual portions for up to 3 months.

Nutrition

Find it online: https://www.glutenfreez.com/lasagna-soup/