Lasagna Soup
A comforting and easy-to-make lasagna soup that combines the rich flavors of traditional lasagna into a warm, savory dish.
Ingredients
Main Ingredients
- 1 pound lean ground beef Choose lean beef for a healthier option; it keeps the soup rich without being greasy.
- 1 medium white or yellow onion, peeled and diced Adds a sweet and savory base flavor to the soup.
- 4 cloves garlic, peeled and minced Fresh garlic elevates the taste, infusing your soup with aromatic goodness.
- 1/2 teaspoon red pepper flakes (optional) A dash of heat can add a lovely kick if you enjoy a bit of spice.
- 2 tablespoons tomato paste Thickens the soup and enhances the tomato flavor.
- 2 teaspoons balsamic vinegar Adds a touch of sweetness and complexity to the broth.
- 2 tablespoons granulated sugar Balances the acidity of the tomatoes.
- 2 teaspoons dried basil A classic herb in Italian cuisine.
- 1 teaspoon dried parsley Adds freshness to the mix.
- 1 teaspoon dried oregano Essential for an authentic Italian flavor.
- 1 teaspoon salt Enhances all the other flavors.
- 1/2 teaspoon black pepper Adds a little kick of heat.
- 24 ounces pasta sauce Use your favorite brand.
- 8-10 cups low sodium chicken broth, divided Allows control over saltiness.
- 14 ounces crushed tomatoes Opt for San Marzano tomatoes if possible.
- 1 leaf bay leaf Imparts a subtle herbal flavor while simmering.
- 10 pieces uncooked lasagna noodles, roughly broken Noodles will soften and incorporate beautifully.
- 1/2 cup heavy cream (optional) Makes the soup even creamier.
Garnish Ingredients
- to taste shredded mozzarella cheese For garnish.
- to taste freshly grated Parmesan cheese For garnish.
- to taste ricotta cheese For garnish.
Instructions
Cooking
- In a large soup pot or Dutch oven, cook the ground beef and onion over medium-high heat, breaking up the meat into small pieces until fully browned.
- Add the minced garlic and red pepper flakes, cooking for 30 seconds. Drain any excess fat.
- Stir in the tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, oregano, salt, and pepper into the meat and onions.
- Add the pasta sauce, 6 cups of chicken broth, crushed tomatoes, and bay leaf. Stir to combine well.
- Add the broken lasagna noodles, bring the soup to a boil, then reduce to a simmer over low to medium heat, cooking until the noodles are tender (about 20-25 minutes). Stir occasionally to prevent sticking.
- Remove and discard the bay leaf, stir in heavy cream (optional), and add an additional 2-4 cups of chicken broth to reach the desired consistency.
- Garnish the soup with mozzarella cheese, dollops of ricotta cheese, freshly grated Parmesan cheese, and fresh parsley as desired.
Notes
Keep leftover soup in an airtight container in the fridge for up to 3 days. If you’ve added heavy cream, the texture may change slightly upon reheating, but the flavor will still be comforting!