Description
Lasagna soup is a twist on a classic Italian recipe with all the same delicious comforting flavors in the form of a hearty one pot soup.
Ingredients
- 2 tablespoons olive oil
- 1 lb. ground beef
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 2 (13.5 oz.) cans tomato sauce (3.5 cups)
- 2 (14.5 oz.) cans chicken broth (about 3.5 cups)
- 1/4 cup parsley, chopped
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 8 lasagna noodles, broken into 4-5 small pieces each
For the cheese topping:
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- Heat oil in a large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up beef into small pieces to help even browning.
- Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender.
- Add tomato sauce and chicken broth. Mix well and bring the meat sauce to a simmer. Stir in parsley and season with Italian seasoning, salt and pepper. Cover the lid and let it simmer over low heat for 10 minutes, stirring occasionally.
- Add broken lasagna noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Stir occasionally to prevent noodles from sticking to the bottom of the pot.
- Combine ricotta, mozzarella, and Parmesan in a medium mixing bowl and stir well to combine.
- Serve immediately with a dollop of the cheese mixture on top.
Notes
What to eat with lasagna soup: Lasagna soup is a filling main course dish, so pair it with simple sides like a Garden Salad, Roasted Veggies, or Garlic Bread.
Instant pot instructions: Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up beef into small pieces to help even browning. Add onion and garlic and sauté until tender, about 2-3 minutes. Add tomato sauce, chicken broth, parsley and Italian seasoning. Stir well until smooth. Stir in broken lasagna noodles. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes until noodles are al dente. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Season with salt and pepper to taste and serve immediately with cheese topping.
How to store: Keep leftover lasagna soup in the refrigerator for up to 3 days or the freezer for up to 3 months, with the cheese topping stored separately. If frozen, thaw overnight in the fridge.
How to reheat: Reheat cold lasagna soup in a saucepan over the stove. Add water or chicken broth if the soup has thicken too much when stored. Alternately, you can heat soup covered on low heat in the microwave in 30-second intervals, stirring frequently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian