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Lasagna Soup

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 1 tablespoon oil
  • 1 medium onion diced
  • 1 tablespoon chopped garlic
  • 1 pound ground beef
  • 1 tablespoon Italian seasoning
  • 2 teaspoons pepper
  • 2 teaspoons salt
  • 1 24-ounce jar pasta sauce
  • 4 cups chicken broth
  • 1 28-ounce canned crushed tomatoes
  • 12 ounces noodles Mafalda noodles are great or you can use lasagna noodles broken
  • 1 cup mozzarella cheese shredded
  • 1 cup Italian cheese blend shredded
  • Ricotta for topping

Method
 

  1. Start with a large pot, add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
  2. Add in ground beef and sprinkle with Italian seasoning, salt, and pepper. Cook until browned, stirring occasionally. Pour in pasta sauce, 4 cups chicken broth, crushed tomatoes, and stir to combine. Add in Mafalda noodles and allow soup to simmer until noodles are al dente. Serve immediately, topping with ricotta and cheeses! Enjoy!

    Notes

    Crockpot Version To a skillet, add the ground beef and onion and cook over medium heat. Break up the beef as it cooks, stirring occasionally and until meat is browned, and onions are translucent, about 5-7 minutes. Add garlic, Italian seasoning, salt and pepper stir and add to the crockpot. Next pour the diced tomatoes, tomato sauce and chicken broth into the crockpot. Stir until well mixed. Cover and cook on high for 3 to 4 hours, or low for 4 to 6 hours. 30 minutes before serving, add the noodles to the soup. Stir, cover with lid, and cook on high for 30 more minutes. Serve warm with ricotta, and parmesan cheese on top.

Video