Lasagna Soup
Lasagna Soup is a quick soup recipe loaded with your favorite Italian flavors. Made with ground beef and pasta in a tomato broth with Italian seasonings and loaded with cheese.
Servings: 6 Servings
Calories: 582kcal
Ingredients
- 1 1/4 pounds ground chuck
- 1 onion diced
- 4 garlic cloves minced
- 4 cups chicken broth
- 28 ounces crushed tomatoes
- 1/3 cup pesto
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 6 ounces lasagna noodles broken into pieces
- 1/2 cup shredded parmesan cheese
- 8 ounces Mozzarella pearls
- fresh parsley for garnish
Instructions
- Cook ground chuck in a dutch oven or large pan over medium - high heat. Breaking it up with a wooden spoon to brown on all sides.
- When ground beef is browned, add the onion and garlic and continue to cook, stirring often until onions are softened.
- Add the chicken broth, crushed tomatoes, pesto, basil, oregano, thyme, salt and pepper. Stir to combine.
- Add the lasagna pieces and bring to a boil. Stir often, cooking until pasta is tender.
- Remove from heat and stir in parmesan cheese and mozzarella pearls.
- Garnish with parsley and serve immediately.
Notes
Store leftover soup in a covered container in the refrigerator up to 4 days. Freeze up to 3 months, thaw in the refrigerator.
Reheat in a pan with additional broth or water if needed over medium heat. Stir often until heated through.
Substitutions:
Italian Sausage works as well as ground beef.
Any pasta can be substituted for the lasagna.
Use shredded mozzarella in place of the pearls if desired.
Nutrition
Serving: 1g | Calories: 582kcal | Carbohydrates: 25g | Protein: 43g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1580mg | Fiber: 4g | Sugar: 8g