Description
A comforting twist on classic lasagna, transformed into a rich, flavorful soup with tender noodles, savory beef, herbs, and creamy cheese.
Ingredients
Scale
- 1 lb ground beef (or turkey/plant-based meat)
- 1 medium onion, diced
- 4–5 garlic cloves, minced
- 1 jar (28–32 oz) pasta or spaghetti sauce
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 bay leaf
- 4–6 cups chicken stock (or vegetable broth)
- 8 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
Instructions
- In a large pot over medium-high heat, brown ground beef, breaking apart with a wooden spoon until evenly cooked.
- Add diced onion and minced garlic; sauté until translucent and fragrant.
- Stir in tomato paste, basil, oregano, parsley, and bay leaf. Cook 2 minutes to toast herbs.
- Add diced tomatoes with juices, pasta sauce, and 4 cups chicken stock. Stir, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add broken lasagna noodles; cook until al dente, stirring often. Add more stock if soup thickens too much.
- Lower heat, stir in heavy cream and 3/4 cup mozzarella until melted.
- Serve hot, topped with remaining mozzarella and optional fresh basil or parsley.
Notes
Avoid overcooking noodles; add them towards the end. For vegetarian, use plant-based meat and vegetable broth. Use freshly shredded mozzarella for best melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 7g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg
Keywords: lasagna soup, pasta, Italian, comfort food, beef, cheese