Description
This comforting Lasagna Soup is a hearty twist on traditional lasagna, packed with flavor and easier to make!
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 lb 80/20 ground beef
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes (San Marzano recommended)
- 4 cups low-sodium chicken broth
- 8 oz uncooked lasagna noodles, broken into pieces
- 2 cups shredded mozzarella cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Sauté onions and garlic until translucent (about 5 minutes).
- Add ground beef and cook until browned (6-8 minutes), breaking it up as it cooks.
- Stir in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Add broken lasagna noodles and cook for another 10-12 minutes until noodles are tender yet al dente.
- Remove from heat; stir in half of the mozzarella until melted. Top with remaining cheese before serving hot.
Notes
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg