Lasagna Soup with Rich Tomato Broth (No Ricotta)
Lasagna Soup with Rich Tomato Broth (No Ricotta)
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or to taste
- 2 tablespoons tomato paste
- 1 28-ounce can diced tomatoes, undrained
- 4 cups beef broth
- 1 cup water
- 6 lasagna noodles, broken into 1-inch pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add diced yellow onion to the pot and cook until softened, about 5 minutes.
⏱️ 5 min
- 3
Stir in minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Add tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and coats the meat and vegetables.
⏱️ 3 min
- 5
Pour in the diced tomatoes (undrained), beef broth, and water. Bring the mixture to a boil, then reduce heat to a simmer.
⏱️ 5 min
- 6
Add the broken lasagna noodles to the simmering soup. Stir well to prevent sticking. Cook for 10-12 minutes, or until the noodles are al dente, stirring occasionally.
⏱️ 12 min
- 7
Season the soup with salt and black pepper to taste. Adjust seasonings as needed.
⏱️ 1 min
- 8
Ladle the hot soup into bowls. Top each serving with shredded mozzarella cheese, grated Parmesan cheese, and a sprinkle of fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Soup with Rich Tomato Broth (No Ricotta)
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or to taste
- 2 tablespoons tomato paste
- 1 28-ounce can diced tomatoes, undrained
- 4 cups beef broth
- 1 cup water
- 6 lasagna noodles, broken into 1-inch pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add diced yellow onion to the pot and cook until softened, about 5 minutes.
⏱️ 5 min - 3
Stir in minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and coats the meat and vegetables.
⏱️ 3 min - 5
Pour in the diced tomatoes (undrained), beef broth, and water. Bring the mixture to a boil, then reduce heat to a simmer.
⏱️ 5 min - 6
Add the broken lasagna noodles to the simmering soup. Stir well to prevent sticking. Cook for 10-12 minutes, or until the noodles are al dente, stirring occasionally.
⏱️ 12 min - 7
Season the soup with salt and black pepper to taste. Adjust seasonings as needed.
⏱️ 1 min - 8
Ladle the hot soup into bowls. Top each serving with shredded mozzarella cheese, grated Parmesan cheese, and a sprinkle of fresh chopped parsley.
⏱️ 1 min