Lasagna Soup
This simple recipe is full of flavor, and is a classic favorite is soup form. Make sure you add this Lasagna Soup to your menu plan. You are going to love it!
Servings: 8
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 cup yellow onion (diced)
- 2 tablespoons minced garlic
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 6 cup chicken broth (divided)
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- salt and pepper (to taste)
- 8 lasagna noodles (broken into bite size pieces)
- 1/2 cup half and half
- 1 cup mozzarella cheese (shredded)
- Optional: Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and cook together until onions are translucent then add garlic. Add ground beef and cook and crumble until browned.
- Add crushed tomatoes, tomato paste, and chicken broth to the pot. Season with Italian seasoning, dried basil, dried parsley, salt, and pepper. Add lasagna noodles and bring soup to a boil. Reduce to a simmer and allow to cook for 20-25 minutes until noodles are tender, stirring often so noodles don't stick.
- Add half and half. Stir until well combined. Serve topped with shredded mozzarella cheese.
Video
Notes
Can I freeze this soup?
Yes, lasagna soup is really simple to freeze. Follow the steps, but do not add in the lasagna noodles or half and half.
Once it's done allow it to cool completely then add it to a large freezer bag or into individual bags are jars for single serving.
Freeze for up to 3 months. When ready to serve allow it to thaw. Heat on the stovetop and once hot add in the lasagna noodles and half and half and cook for 10 minutes.
Nutrition
Serving: 2cups | Calories: 376kcal | Carbohydrates: 39g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1294mg | Potassium: 1014mg | Fiber: 4g | Sugar: 10g | Vitamin A: 696IU | Vitamin C: 32mg | Calcium: 173mg | Iron: 4mg