Lasagna Soup
This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.
Ingredients
- 2 Tbsp olive oil, divided
- 1 lb lean ground beef
- 1 large yellow onion, diced (1 3/4 cups)
- 5 garlic cloves, to taste, minced*
- 4 1/2 cups low-sodium chicken broth, then more to thin as desired
- 1 (14.5 oz) can petite diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 2 1/2 Tbsp tomato paste
- 1 3/4 tsp dried basil**
- 3/4 tsp dried oregano
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 8 lasagna noodles, broken into bite size pieces (6.5 oz)***
- 1 1/4 cups (5 oz) shredded mozzarella cheese
- 1/2 cup (2 oz) finely shredded parmesan cheese
- 8 oz ricotta cheese
- 2 Tbsp chopped fresh parsley, plus more for garnish
Directions
- 1
Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
- 2
Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
- 3
Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
- 4
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
- 5
Meanwhile, prepare lasagna noodles according to directions listed on package.
- 6
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
- 7
Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.
- 8
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).