Lasagna Soup
User Reviews
5
Lasagna Soup
Description
Lasagna Soup begins by sautéing onions, carrots, and celery in olive oil until softened, then adding garlic, Italian seasoning, salt, pepper, and red pepper flakes to develop depth of flavor. Ground beef is browned and combined with tomato paste to enrich the base. Diced tomatoes, marinara sauce, and vegetable broth are added and simmered until the vegetables are very tender.
Broken lasagna noodles are then added to the simmering soup and cooked until al dente, providing a familiar pasta texture within the broth. The soup is served hot, topped with dollops of creamy ricotta cheese, grated Parmesan for richness, and thinly sliced fresh basil for brightness.
This soup can be made in large batches. Omitting noodles in advance also allows for freezing the base as a convenient meal prep option. The hearty combination of meat, vegetables, and pasta makes it suitable as a filling main course during cooler weather.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrot diced
- 2 celery diced, stalks
- 2 garlic minced, cloves
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1 ounce can diced tomatoes canned
- 1 cup marinara sauce
- 6 cups vegetable broth low-sodium
- 10 lasagna sheets broken
- ½ cup ricotta cheese for serving
- Parmesan Cheese for serving, grated
- basil thinly sliced, for serving, fresh
Instructions
- Add olive oil to a large dutch oven and set over medium heat. Once the olive oil is shimmering, add onions, carrots and celery and cook for 7 to 9 minutes, or until the vegetables have softened and the onion is translucent.
- Add garlic, Italian seasoning, salt, pepper and crushed red pepper, and cook for 1 to 2 minutes, or until the garlic is very fragrant.
- Add the ground beef, breaking it up with a spatula, and cook for about 5 minutes, or until no longer pink. Add tomato paste, stirring to incorporate it into the meat and vegetables, and cook for 2 minutes.
- Add the diced tomatoes, marinara sauce and vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes, or until the vegetables are very soft.
- Once the vegetables have softened, return the soup to a boil and add lasagna noodles. Cook at a gentle boil for 8 to 10 minutes, or until the pasta is al dente.
- Serve the soup in large bowls topped with a dollop of ricotta, grated Parmesan and a sprinkle of fresh basil.
Notes
- Omit noodles before freezing to preserve texture; add fresh noodles when reheating for a convenient freezer meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 568mg | 24% |
| Potassium | 793mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3749IU | 75% |
| Vitamin C | 6mg | 7% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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