Classic Lasagna Soup

Classic Lasagna Soup

4.8(202)

This soup tastes just like your favorite lasagna, without the tedious layering! Aromatic onion and garlic, ground beef, tomatoes, herbs like oregano, thyme, and rosemary, and broken lasagna noodles simmer together until the flavors combine. Dollop ricotta into each bowl before serving for the ultimate creamy finish.

Cook Time
25 minutes
Total Time
35 minutes
Yield
4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef (425 g)
  • ¼ cup tomato paste (60 g)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 can crushed tomato
  • 4 cups chicken stock (960 mL)
  • 8 oz lasagna noodle (225 g), roughly broken
  • 8 oz ricotta cheese (225 g), for serving

Nutrition Info

  • Calories 749
  • Fat 34g
  • Carbs 51g
  • Fiber 29g
  • Sugar 14g
  • Protein 52g

How to Make It

1. Step
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
2. Step
Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
3. Step
Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
4. Step
Add the lasagna noodles and cook until al dente according to package instructions.
5. Step
Ladle the lasagna soup into bowls and top with a dollop of ricotta.
6. Step
Enjoy!

Tags

Under 1 HourUnder 45 MinutesHigh-FiberHigh-ProteinLiquid Measuring CupLunchDry Measuring CupsDinnerWooden SpoonWeeknightStove TopFusionBig BatchOne-Pot or PanMeasuring SpoonsDutch OvenComfort FoodEasy

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