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Easy Lasagna Soup

BeefStove-TopItalian

Time: 50 minutes

Yield: 8 servings

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About

Looking for a new way to enjoy lasagna? Look no further than this Easy Lasagna Soup! Loaded with classic lasagna flavors, including juicy ground beef, sweet tomatoes, herby Italian seasonings, and rich cheeses like mozzarella, parmesan, and ricotta, this soup is sure to please. But what sets it apart is the broth, which is infused with all the flavors of that beloved lasagna, making each spoonful a delight. With everything cooked in just one pot, cleanup is a breeze. Give Easy Lasagna Soup a try... we bet you've never had lasagna like this before!

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Ingredients

  • For the soup:
  • 1 pound lean ground beef or Italian sausage
  • 1 yellow onion, diced
  • 4-5 cloves garlic, minced
  • 1/4-1/2 teaspoon red pepper flakes
  • 1 (24-ounce) jar marinara sauce
  • 8-10 cups low-sodium chicken broth, divided
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons granulated sugar
  • 1 tablespoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 whole bay leaf
  • 10 uncooked lasagna noodles, broken into 1-2-inch pieces
  • 1/2 cup heavy cream, optional
  • For the garnish:
  • mozzarella cheese, to taste, shredded
  • parmesan cheese, to taste, freshly fine-grated
  • ricotta cheese, to taste

Directions

Step 1 -Heat a large Dutch oven or large pot over medium-high heat.

Step 2 -Add the beef and the onion and cook, stirring occasionally, until the beef is browned.

Step 3 -Add the garlic and the red pepper flakes to the meat mixture and sauté until they are fragrant, about 30 seconds.

Step 4 -Drain off any excess fat from the Dutch oven.

Step 5 -Add the marinara, 6 cups of the chicken broth, the crushed tomatoes, the tomato paste, the balsamic vinegar, the sugar, the basil, the parsley, the oregano, the salt, the pepper, the bay leaf, and the noodles to the meat mixture.

Step 6 -Bring the soup mixture to a boil, then reduce the heat to a simmer.

Step 7 -Cook the soup, stirring occasionally, until the lasagna noodles are tender, about 20-30 minutes.

Step 8 -Discard the bay leaf.

Step 9 -Stir the heavy cream and enough of the remaining chicken broth into the soup mixture until it has reached the desired consistency.

Step 10 -Ladle the soup into bowls and serve with the mozzarella cheese, the parmesan cheese, and the ricotta cheese.

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