Easy Lasagna Soup Dinner (Recipe for Printing)
Ground beef, noodles, tomato sauce, and cheese unite in a comforting, hearty bowl ready in under an hour.
# What You Need:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 medium onion, diced
03 -
4 to 5 garlic cloves, minced
04 -
1 jar (28–32 ounces) pasta or spaghetti sauce
05 -
1 can (14 ounces) diced tomatoes
06 -
2 tablespoons tomato paste
07 -
1 tablespoon dried basil
08 -
1 tablespoon dried oregano
09 -
1 tablespoon dried parsley
10 -
1 bay leaf
11 -
4 to 6 cups chicken stock
12 -
8 lasagna noodles, broken into pieces
13 -
1/2 cup heavy cream
14 -
1 cup shredded mozzarella cheese
# How to Make It:
01 -
In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking up the meat with a spoon. Drain off any excess fat.
02 -
Add the diced onion and minced garlic to the pot and sauté until the onion is translucent and fragrant, about 3 minutes.
03 -
Stir in the pasta sauce, diced tomatoes, tomato paste, dried basil, dried oregano, dried parsley, and bay leaf until well combined.
04 -
Pour in 4 to 6 cups of chicken stock and bring the mixture to a boil.
05 -
Add the broken lasagna noodles to the pot. Reduce the heat to maintain a simmer and cook for 15–20 minutes, stirring occasionally, until the noodles are tender.
06 -
Stir in the heavy cream and shredded mozzarella cheese. Simmer gently for a few minutes until the cheese is melted and the soup is thoroughly heated.
07 -
Discard the bay leaf. Ladle the soup into bowls and serve hot.
# Extra Tips:
01 -
For a vegetarian variation, replace the ground beef with 1 cup of cooked lentils or chopped mushrooms.
02 -
Adjust the amount of chicken stock to achieve your preferred soup consistency.
03 -
Parmesan or Romano cheese can be substituted for mozzarella for a different flavor profile.