Lasagna Soup

Course Soup

Cuisine American

Keyword soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 555kcal

Author Emma Chapman

Ingredients

1 pound ground beef
1 tablespoon Italian seasoning
1 tablespoon olive oil
½ yellow onion
4 cloves garlic
6 ounces tomato paste
15 ounces tomato sauce
15 ounces diced tomatoes
4 cups chicken stock
½ teaspoon red pepper flakes
6 ounces lasagna noodles
salt and pepper
8 ounces ricotta cheese
½ cup parmesan cheese
2 tablespoons basil

Instructions

In a large pot, cook the ground beef with the Italian seasoning over medium heat until browned. Remove from the pot.
Add olive oil to the still hot pot then add in the diced onions and minced garlic. Cook for a couple minutes until the onions soften.
Now stir in the tomato paste. Now add the tomato sauce, diced tomatoes, and chicken broth.
Break up with noodles some and add them to the soup. Cover and cook for 10-12 minutes, until the noodles are cooked.
During the last few minutes of cooking the noodles, add the browned meat back into the pot. Stir in the red pepper flakes. Taste and add any salt and pepper you feel the soup needs.
When you are ready to serve, top the soup with ricotta cheese, parmesan cheese and some chopped fresh basil.

Notes

You could swap the ground beef for ground turkey or chicken for an even leaner option.

If it annoys you to have large lasagna noodles in your soup, you can easily break them into small pieces before adding or even swap them for different noodles like dumpling noodles or broad egg noodles.

The ricotta cheese melts into the soup as you eat, so I really like it here as it makes the soup feel more like lasagna. But if you don’t like ricotta or can’t find it, you could use shredded mozzarella or even cheddar instead.

Store any leftover soup in an airtight container in the refrigerator for at least 3 days. I like to add the cheeses just before eating, after I have reheated the soup.

Nutrition