Lasagna Soup
Hearty lasagna soup with ground beef, pasta & melty cheese. Choose stovetop or slow cooker versions. Only 10 minutes to prep & kid-friendly!
Servings: 6 servings
Equipment
- Enameled Dutch Oven
- Large spoon or ladle
Ingredients
- 1 tablespoon Olive oil
- 1 pound Lean ground beef
- 1 small White onion diced
- 6 cloves Garlic pressed or minced
- 1 tablespoon Tomato paste
- ½ teaspoon Dried oregano
- 1 teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
- 2 cups High quality marinara sauce I recommend Rao’s
- 28 ounce Canned whole San Marzano tomatoes
- 6 cups Low sodium beef broth
- 8 Lasagna noodles broken into bite size pieces
Optional toppings:
- Shredded mozzarella
- Ricotta cheese
- Grated parmesan cheese
- Fresh chopped parsley and/or basil
Instructions
Stovetop
- Heat a large heavy pot or Dutch oven over medium high heat, add olive oil once hot. Add in the ground beef, onion and garlic. Chop up ground beef and cook until beef is cooked through and onions are tender. Use a paper towel to absorb any grease in the bottom of the pan.
- Add in the tomato paste, oregano, salt, and pepper, cook 1 minute.
- Add in the marinara sauce, canned tomatoes, and beef broth, scraping any browned bits from the bottom of the pot. Use a wooden spoon or potato masher to break up the canned tomatoes. Bring to a boil, reduce to simmer and let it cook for 15 minutes to meld the flavors.
- Add the broken up lasagna noodles and cook until tender, about 15 additional minutes, stirring frequently to keep lasagna noodles from sticking to bottom of pot. Once noodles are tender, taste and adjust seasoning. Serve immediately with any desired toppings.
Slow Cooker
- Brown beef, onions and garlic in a large frying pan as directed above. Add the tomato paste and seasonings, cook 1 minute, deglaze pan with a splash of the broth. Add everything to the insert of a 6+ quart slow cooker.
- Add the marinara sauce, canned tomatoes, and beef broth, mash with potato masher or wood spoon. Cook on low 6-8 hours, or on high 3-4 hours. Add lasagna noodles during the last 45-60 minutes of cooking, stir every 20 minutes. Taste and adjust seasoning, serve immediately.
Notes
- Break up lasagna noodles into 2 inch pieces or use a different type of pasta. Adjust pasta cook time as needed.
- You can use chicken broth instead of beef broth.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze in gallon or quart-size bags for up to 2 months. Thaw overnight in the fridge. This recipe freezes best without the noodles added, so we recommend only freezing the base and adding the pasta right before serving.
- Reheating: Warm gently on the stovetop or microwave. Add a splash of broth or water if the mixture is too thick.
- Make-Ahead: Cook the soup base ahead of time and add the noodles just before serving for optimal texture.
Nutrition
Calories: 334kcal | Carbohydrates: 41g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1478mg | Potassium: 1385mg | Fiber: 4g | Sugar: 8g | Vitamin A: 553IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 5mg
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