Servings: 4 Servings
Lasagna Soup Recipe
This easy lasagna soup recipe features all the trappings of classic lasagna in the form of soup! It's ready in a fraction of the time and requires less time and effort to prepare. Make it on a chilly evening for the loveliest comfort food!
Ingredients
- 2 Tbsp avocado oil
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 pound lean ground beef 90/10 fat content
- 1.5 Tbsp Italian Seasoning
- 2 (15-oz) cans diced tomatoes or 24-oz jar marinara sauce
- 4 cups low-sodium chicken broth
- 2 Tbsp tomato paste
- 1 Tbsp pure maple syrup or sugar optional
- 6 lasagna noodles broken into 3-inch pieces*
- 1 tsp sea salt to taste
- ½ tsp black pepper
Cheese Topping:
- 2 to 3 cups mozzarella cheese grated
- 1 ½ cups ricotta cheese
- ⅔ cup parmesan cheese to taste
- ⅓ cup fresh basil chopped
Instructions
- Heat the avocado oil in a large Dutch oven over medium heat and sauté the chopped onion for 5-8 minutes or until softened. Add in the minced garlic, ground beef, and Italian seasoning. Use a rubber spatula or a wooden spoon to break the beef into small pieces as it browns and cook for about 5 minutes, or until the beef is almost cooked through.
- Transfer the diced tomatoes, chicken broth, tomato paste, and pure maple syrup to the large pot and stir well. Bring the soup to a full boil then reduce the heat to a gentle boil and cook for 10 minutes. If you have more time, feel free to cook the soup longer.
- Break up the lasagna noodles into 2 to 3-inch pieces and add them into the soup. Return the soup to a gentle boil if it isn’t already bubbling and cook for another 8-12 minutes, or until the noodles are soft to your liking.
- While the soup is cooking, stir together the ingredients for the cheese topping in a bowl (mozzarella, ricotta, parmesan, and basil). Set aside until ready to use.
- Once the soup has finished cooking, serve in large bowls with dollops of the cheese mixture on top.
- If you prefer, you can mix the cheese mixture into the soup, but I prefer it served on top.
Notes
*I use gluten-free lasagna noodles, but you can use regular pasta noodles too. If you would like to use a full 8-oz box of lasagna noodles, increase the amount of broth to 8 cups.
Nutrition
Serving: 1Serving (of 4), Calories: 660kcal, Carbohydrates: 53g, Protein: 60g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 102mg, Sodium: 2786mg, Fiber: 8g, Sugar: 14g