Description
A comforting and easy-to-make lasagna soup with ground beef, rich tomato broth, and tender lasagna noodles, topped with melted mozzarella cheese.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 3–4 cloves garlic, minced
- 1 tbsp olive oil (if needed)
- 1 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 8 lasagna noodles, broken into bite-size pieces
- 1 cup shredded mozzarella cheese (plus more for serving)
- 2 tbsp chopped fresh parsley (for topping)
- Crusty bread, for serving
Instructions
- In a large pot over medium heat, cook the ground beef and onion until the beef is browned. Drain excess grease if needed.
- Stir in garlic and tomato paste and cook for 1 minute until fragrant.
- Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a gentle boil.
- Add broken lasagna noodles. Reduce to a simmer and cook 10–12 minutes, stirring occasionally, until noodles are tender.
- Ladle into bowls and top with shredded mozzarella and chopped parsley. Serve hot with crusty bread.
Notes
- Adjust red pepper flakes for spiciness.
- Store leftovers in an airtight container for up to 3 days.
- Use gluten-free lasagna noodles if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg