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5 from 2 votes

Lasagna Soup

This soup will remind you of your favorite lasagna casserole in much less the time and very little effort! If you want a vegetarian option, see cook's note at bottom of instructions. This soup is best eaten immediately, but can be reheated up to one day after making.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Servings: 6
Calories: 369kcal
Author: Good Dinner Mom

Ingredients

Instructions

  • Heat 1 Tablespoon oil to medium in a large pot. Add ½ medium onion, ½ green pepper, and 3 minced garlic. Cook until onions and pepper soften, stirring occasionally. Add ¾-1 pound sausage or ground beef and cook until meat is just browned on outside, breaking meat up into bite-size bits as it cooks.
  • Add 2 teaspoons crushed Italian seasoning (crushing it releases more flavor), and stir until fragrant. Add 14.5 ounces diced tomatoes, 16 ounces tomato sauce and 4 cups chicken broth. Bring to simmer, cover and cook 20 minutes.
  • In a second pot, cook 6-8 broken up lasagna noodles according to package directions; drain. Stir into soup.
  • To serve, spoon a dollop of ricotta cheese into six bowls and pour in soup. Top with shredded Parmesan cheese, basil leaves and crushed red pepper flakes, to taste.

Cook's Note:

  • This soup is easily converted to a vegetarian option; replace the meat with sliced fresh mushrooms, change out chicken broth with vegetable broth.

Nutrition

Calories: 369kcal | Carbohydrates: 29g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 213mg | Potassium: 561mg | Fiber: 2g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 16mg | Calcium: 126mg | Iron: 3mg