Lasagna Soup

lasagna soup


  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 4 cups beef or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups uncooked lasagna noodles, broken into small pieces
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, chopped (for garnish, optional)


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up into small pieces as it cooks.
  2. Add the chopped onion and minced garlic to the pot and cook for another 2-3 minutes until the onion is translucent and the garlic is fragrant.
  3. Stir in the diced tomatoes, tomato paste, broth, oregano, basil, thyme, salt, and pepper. Bring the soup to a simmer.
  4. Add the broken lasagna noodles to the pot and cook for about 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
  5. Once the noodles are cooked, taste the soup and adjust the seasoning if needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.
  6. Ladle the soup into bowls and top each serving with shredded mozzarella and grated Parmesan cheese.
  7. Garnish with chopped fresh basil leaves, if desired, and serve hot.

Enjoy your hearty and flavorful lasagna soup!

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