Lasagna Soup
Enjoy the comforting taste of lasagna soup, ready in just 30 minutes for a cozy and satisfying weeknight meal.
Servings: 6
Calories: 570kcal
Ingredients
- 1 lb ground beef
- 1 onion diced
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon italian seasoning
- 25 oz marinara sauce
- 32 oz beef broth
- 8 oz pasta
- 1 cup mozzarella cheese shredded
- 1 cup parmesan cheese shredded
- ½ cup heavy cream
- ricotta optional
Instructions
- In a 4 qt stock pot add ground beef and dice onion. Cook over medium heat until the ground beef is no longer pink.
- Add in salt, onion powder, garlic powder, italian seasoning, marinara, and beef broth. Bring to a simmer.
- Add in pasta and cook according to the package.
- Add in shredded mozzarella, parmesan and heavy cream. Stir until combined.
- Serve immediately with a dollop of ricotta if desired.
Notes
- Serve it right away. The pasta will continue to absorb the broth the longer it sits. If you're making it ahead or have leftovers, just add a splash of broth when reheating to loosen it back up.
- Don't skip the cream. It transforms the broth from a basic tomato soup into something rich and velvety. It makes such a big difference!
- Use freshly shredded cheese if you can. Pre-shredded cheese has coatings on it that can make it clump instead of melting smoothly. Freshly shredded mozzarella and parmesan melt so much better into the soup.
- Cook pasta just to al dente. You want a little bite left in the noodles since they'll keep softening in the hot broth.
- The ricotta is optional but highly recommended. A spoonful on top makes this taste just like a real bowl of lasagna. My whole family loves it!
Nutrition
Calories: 570kcal | Carbohydrates: 38g | Protein: 32g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1760mg | Potassium: 805mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1065IU | Vitamin C: 10mg | Calcium: 362mg | Iron: 4mg
