Can I cook the noodles directly in the soup?

Yes, though it's not ideal for leftovers. If taking this approach, break the noodles before adding them to the boiling soup, and add an extra cup of broth to compensate for absorption. Cook just until the pasta reaches al dente texture.

Is there a way to make this vegetarian?

Absolutely! Skip the ground beef and use vegetable broth instead of chicken broth. You can add more vegetables or include plant-based meat substitutes for a heartier texture. The cheese toppings can remain for a vegetarian version, or use plant-based cheese alternatives for a fully vegan soup.

What's the best way to cut the lasagna noodles?

Kitchen scissors work wonders for this task. After cooking the noodles to al dente, drain them and allow them to cool slightly before snipping into bite-sized pieces. For easier handling, you can toss the drained noodles with a touch of olive oil to prevent sticking.

Can I make this in a slow cooker or Instant Pot?

Yes! For slow cooker: Brown the meat and sauté aromatics first, then transfer to the slow cooker with all other ingredients except pasta and cheese. Cook on low for 6-8 hours, adding separately cooked pasta at the end. For Instant Pot: Use the sauté function for the meat and aromatics, add remaining ingredients except pasta and cheese, pressure cook for 10 minutes with natural release, then stir in separately cooked pasta.

Lasagna Soup Recipe - LazyDayRecipes

Name: Lasagna Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; 1 large yellow onion, diced; 4 cloves garlic, minced; 1 (24oz.) jar pasta sauce; 5 cups chicken broth; 1 (14oz.) can crushed tomatoes; 1 tablespoon Italian seasoning; 1 teaspoon granulated sugar; 1 teaspoon salt; ½ teaspoon ground black pepper; 10 uncooked lasagna noodles; Mozzarella cheese, shredded; Parmesan cheese, grated; Ricotta cheese; Fresh parsley, chopped

Description

A hearty, comforting soup that brings all the flavors of traditional lasagna in a bowl! This rich soup combines savory ground beef, aromatic herbs, and tomato broth, topped with a trio of cheeses for that authentic lasagna experience without all the layering.

Ingredients

Units Scale

1 tablespoon olive oil
1 pound lean ground beef
1 large yellow onion, diced
4 cloves garlic, minced
1 (24oz.) jar pasta sauce
5 cups chicken broth
1 (14oz.) can crushed tomatoes
1 tablespoon Italian seasoning
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
10 uncooked lasagna noodles

Optional Garnish:

Mozzarella cheese, shredded
Parmesan cheese, grated
Ricotta cheese
Fresh parsley, chopped

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Instructions

Brown the Meat: Add olive oil to a Dutch oven (or large pot) over medium-high heat. Add the ground beef and diced onion and cook until the beef is browned and cooked through, crumbling as it cooks. Drain off excess fat.
Add Aromatics: Add the garlic and cook for an additional minute, stirring constantly to prevent burning while releasing the garlic’s fragrant aroma.
Create the Soup Base: Stir in the pasta sauce, chicken broth, crushed tomatoes, Italian seasoning, sugar, salt, and pepper. Mix thoroughly to combine all ingredients into a rich, flavorful base.
Simmer: Bring the mixture to a boil and then reduce heat to maintain a gentle simmer for an additional 30 minutes, allowing the flavors to meld together beautifully.
Prepare Noodles: While the tomato and beef mixture simmers, boil the lasagna noodles according to the box directions for al dente. Cut them into bite-sized pieces (using kitchen scissors works well) and add them to the soup at the end of its cooking time.
Serve: Ladle the hot soup into bowls and top with a combination of mozzarella, parmesan, ricotta, and fresh parsley for that classic lasagna finish.

Notes

Storage Instructions: If planning for leftovers, store pasta separately from soup. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Cooking Noodles Directly: You can cook noodles directly in the soup by adding an extra cup of broth and breaking up the noodles before adding them once other ingredients have come to a boil. Cook until pasta is al dente.
Substitutions:
- Broth: Beef broth can be used instead of chicken broth.
- Meat: Italian sausage or ground turkey can replace ground beef.
- Cheeses: Romano cheese can substitute for parmesan; cottage cheese can replace ricotta.
- Noodles: Mafalda pasta or shells work well in place of lasagna noodles. Do not use no-boil noodles.
- Sauce: Use your favorite jarred pasta sauce or homemade sauce.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 10g
Sodium: 1200mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 28g
Cholesterol: 60mg