Love lasagna? Then you’ll love this Lasagna Soup! It’s perfect for a cold winter day!
Prep Time15mins
Cook Time40mins
Total Time55mins
Course: Main Course, Soup
Cuisine: American
Keyword: lasagna
Servings: 6servings
Calories: 433kcal
Author: David
Ingredients
1Tbspolive oil
1yellow oniondiced
16oz.lean ground beef
2tspgarlicminced
1tspdried oregano
½tspdried parsley
¼cuptomato paste
1tspgranulated sugar
1tspsalt
½tspblack pepper
4cupslow-sodium chicken stock
214.5-oz. cans diced tomatoes
18-oz. can tomato sauce
10uncooked lasagna noodlesbroken into 1” pieces
½cupfresh basil leaveschopped
⅓cupParmesan cheesegrated
¼cupheavy cream
ricotta cheesefor topping
mozzarella cheeseshredded, for topping
Instructions
Using a large stockpot or Dutch oven, add olive oil and place over medium-high heat. Once hot, add onion and sauté for 5-6 minutes, or until onion just begins to soften.
Add beef, garlic, oregano and parsley. Break up ground beef with a wooden spoon. Continue cooking over medium heat, stirring occasionally, for 4-5 more minutes or until beef is browned.
Add tomato paste, sugar, salt and pepper. Cook, stirring frequently, for 2-3 more minutes.
Add chicken stock, diced tomatoes and tomato sauce; stir and cover. Allow soup to come to a simmer. Uncover and simmer for 15 more minutes.
Meanwhile, cook lasagna noodles according to package directions. Once cooked, stir noodles, chopped basil, Parmesan cheese and heavy cream into soup.
Spoon soup into bowls. Sprinkle tops of bowls with a bit of shredded mozzarella and a spoonful of ricotta. Garnish with additional chopped basil, if desired.