Lasagna Soup
User Reviews
5
Lasagna Soup
Description
Beginning with olive oil sautéed onion and garlic, ground beef is browned and seasoned with salt and pepper, building a savory foundation. Crushed tomatoes along with chicken broth and Italian herbs—basil, oregano, and optional red chili flakes—create a flavorful base. Broken lasagna noodles can be cooked separately or directly in the soup, cooked until tender.
Mozzarella cheese and optional heavy cream added into the soup lend a creamy texture akin to melted cheese in baked lasagna. A mixture of ricotta, Parmesan, more mozzarella, and garlic salt is spooned over each serving, simulating the rich cheese layer present in traditional lasagna.
The soup works well garnished with fresh basil for brightness. Variations include swapping ground beef with turkey, chicken, or Italian sausage to adjust protein. Using fresh herbs intensifies flavor, while dried herbs require smaller quantities. The dish offers a warm, comforting option that captures the essence of lasagna in a less time-consuming form.
Cooking lasagna noodles in the soup is convenient, with noodles broken into bite-size pieces for even cooking and ease of eating. Fresh herbs add vibrancy to the flavor profile.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 medium onion (finely diced)
- 3 garlic minced, cloves
- 1 lb. ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- (1) ounce can crushed tomatoes
- 28 to 32 ounces chicken broth
- 2 teaspoons basil (if using fresh basil, use 2 Tablespoons)
- 1 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 8-10 lasagna noodles (broken into bite-size pieces)
- 1/4 cup heavy cream (optional)
- 2 cups mozzarella cheese (divided)
- 1 1/2 cups ricotta cheese
- 3/4 cup Parmesan Cheese freshly shredded
- 1 teaspoon garlic salt
Instructions
- Heat a large pot over medium-high heat. Add olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic. Cook for only 1 minute longer.
- Add ground beef and break apart into pieces with a wooden spoon. Season with salt and pepper. Continue to cook until browned, about 6-8 minutes.
- Reduce heat to medium-low and add crushed tomatoes, chicken broth, and spices.
- While soup is simmering, heat a large pot of water over high heat until boiling. Cook lasagna noodles according to package instructions. Drain and set aside.
- Add heavy cream (if using) and 1 cup of shredded mozzarella cheese to the soup and stir. Taste for seasonings.
- In a medium bowl, stir together remaining 1 cup of mozzarella cheese, ricotta cheese, parmesan cheese, and garlic salt.
- Add noodles to soup. Ladle soup into bowls and top each one with a large dollop of ricotta parmesan mixture. Top with fresh basil, if desired.
Notes
- Lasagna noodles can be cooked directly in the soup by breaking into bite-size pieces and ensuring the soup simmers hot enough.
- Fresh herbs such as basil brighten the dish more than dried; adjust quantities accordingly.
- Ground turkey, chicken, or Italian sausage can replace ground beef for alternate protein options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 35g | 12% |
| Protein | 40g | 80% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 1809mg | 75% |
| Potassium | 472mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 616mg | 62% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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