Lasagna Soup

5 from 1 rating

from kristineskitchenblog.com

This lasagna soup has all of your favorite lasagna flavors, in soup form! It's easy to make, flavorful and so comforting. See the note below the recipe about which types of pasta work best in this soup.

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 371kcal

Author: Kristine Rosenblatt

Ingredients

1 tablespoon olive oil
1 pound lean ground beef or Italian sausage or ground turkey
1 small yellow onion diced
1 red bell pepper diced
3 cloves garlic minced
3 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning
¾ teaspoon salt
¼ teaspoon pepper
6 cups low sodium chicken broth
28 ounce can crushed tomatoes
8 ounces short pasta shapes or lasagna noodles* about 8 lasagna noodles, broken into bite-size pieces (see note)
2 cups packed fresh spinach chopped (about 2 ounces)
Optional, for serving: shredded mozzarella, ricotta and/or grated Parmesan cheese

Instructions

Heat olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the ground beef, onion and bell pepper and cook, breaking up the meat and stirring often, until the meat browns, about 6-8 minutes. Drain off excess grease as needed.
Stir in the garlic, tomato paste, dried oregano, dried basil, Italian seasoning, salt and pepper. Cook, stirring, for 1 minute.
Stir in the broth and crushed tomatoes. Increase heat to high and bring to a boil.
Stir in the pasta or broken lasagna noodles and reduce heat to a medium boil. Cook for 12-15 minutes (uncovered), or until noodles are cooked, stirring often to keep the pasta from sticking to the bottom of the pot. Taste test a noodle to check for doneness.
Remove from the heat and stir in the chopped spinach.
Serve with a sprinkle of shredded mozzarella and/or Parmesan, and/or a spoonful of ricotta cheese, as desired.

Video

Notes

Noodles: I prefer to make this soup with short pasta shapes, because they are easier to eat than broken up lasagna noodles. If using short pasta, I like to choose one with some texture. I've used cascatelli from Trader Joe's, or if you can find mafalda pasta, they are like mini lasagna noodles and work perfectly in this soup.
Make Ahead: If you plan to make this lasagna soup ahead of time, under-cook the noodles just a little bit. The noodles will continue to soak up more of the saucy broth as the soup rests in the refrigerator. You may need to add more water or broth right before serving if the soup thickens up too much.
To Store: Store lasagna soup in an airtight container in the refrigerator for up to 3 days.
To Freeze: Let cool completely, then freeze in an airtight container for up to 2 months. The noodles may lose some of their texture, so you may wish to wait and add them after freezing. Thaw soup overnight in the refrigerator before reheating.
To Reheat: Reheat soup in a pot on the stove over medium heat, stirring occasionally, until hot. You may need to add more broth when reheating if the pasta has soaked it up during storage.

Nutrition

Nutrition information is only an estimate.