Easy Lasagna Soup
Hearty, rich, vividly red, and simply scoopable, this Easy Lasagna Soup is a must-make in any soup rotation. It's a simple to prep (so much fuss than actual lasagna!), complete meal that even the most picky eaters will slurp with gusto. Simmer a pot on cool weather days when robust appetites call and watch it disappear before your eyes!
Servings: 8 servings
Calories: 393kcal
Cost: $18.54 or $2.32/serving
Equipment
- 1 5 or 6 qt Dutch Oven or large stockpot
Ingredients
- 1 lb ground beef
- 1 tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
- 1 large yellow onion diced
- 3 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 6 cups beef broth
- 3 cups marinara sauce
- 8 lasagna sheets broken into small pieces
- ½ cup heavy cream
- ½ cup shredded mozzarella cheese
- ¼ cup freshly shredded parmesan cheese
- chopped basil for garnish
Instructions
- In a large Dutch oven or stockpot, cook the ground beef over medium heat, crumbling it as it cooks, for 5-7 minutes until browned. Season with Italian seasoning, salt, and pepper, and transfer the beef to a bowl and set aside.
- Add the oil to the pot and heat over medium heat. Once heated, add the onion, carrots, and celery, and saute for 3-4 minutes. Stir in the garlic and tomato paste and cook another minute.
- Add the beef back to the pot, along with the beef broth and marinara sauce. Stir until well combined, then submerge the lasagna noodles in the liquid.
- Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and allow to simmer for 20 minutes.
- Remove the soup from the heat and stir in the cream and cheeses until well combined and the cheeses have melted. Serve garnished with chopped basil if desired and enjoy hot!
Notes
Storage Directions
- Refrigerating: Once cooled to room temperature, leftover lasagna soup can be kept in an airtight container in the refrigerator for up to 5 days.
- Freezing: For extended storage, freeze the cooled soup in a freezer-safe container for up to 3 months. Defrost the soup overnight or reheat on low on the stovetop or in the microwave, stirring the soup regularly until hot.
- Reheating: Warm the soup on medium-low heat on the stovetop for 3-5 minutes or in the microwave on gentle heat for 2-3 minutes until heated through.
Nutrition
Calories: 393kcal | Carbohydrates: 37g | Protein: 26g | Fat: 16g | Sodium: 592mg | Fiber: 5g
