Hey there, fellow food lovers! I’m so excited to share one of my absolute favorite recipes with you: Lasagna Soup! If you love the comforting flavors of lasagna but don’t want to spend hours layering noodles and sauce, then this recipe is a game-changer. It’s quick, easy, and all made in one pot – less cleanup, more enjoyment!
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: This soup is like a warm hug on a chilly day. It’s packed with savory flavors and cheesy goodness that will leave you feeling satisfied and content46.
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: Forget spending hours in the kitchen. This recipe comes together in about 30 minutes, making it perfect for busy weeknights15.
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: Everything cooks in one pot, which means fewer dishes to wash. Hallelujah!28
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: Feel free to get creative and add your own personal touch to this recipe. I’ll share some fun customization ideas below5.
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: Even the pickiest eaters will love this soup. It’s a guaranteed crowd-pleaser!2.
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2 tablespoon Oil1
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1 pound Ground beef1
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1 cup Onion Finely chopped1
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4 cloves Garlic Finely minced1
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1 teaspoon Italian seasoning1
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1 jar Italian pasta sauce 24 oz. jar1
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8-10 cups Chicken broth Low sodium1
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1 can Crushed tomatoes 14 oz. can1
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1 tablespoon Vinegar1
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1 teaspoon Granulated sugar1
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Salt To taste1
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Pepper To taste1
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1 teaspoon Oregano Dried1
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1 teaspoon Parsley Dried1
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¼ teaspoon Rosemary Dried1
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1 Bay leaf1
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10-11 Lasagna noodles Broken into 2 inch pieces, Uncooked1
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¼ cup Basil Fresh, Roughly chopped1
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⅓ cup Heavy cream1
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⅓ cup Mozzarella cheese Shredded1
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⅓ cup Parmesan cheese Shredded1
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: Heat the oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease4.
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: Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes4.
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: Stir in the Italian seasoning, pasta sauce, chicken broth, crushed tomatoes, vinegar, sugar, salt, pepper, oregano, parsley, rosemary, and bay leaf1. Bring to a simmer.
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: Break the lasagna noodles into 2-inch pieces and add them to the pot1. Cook until the noodles are tender, about 10-15 minutes.
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: Stir in the heavy cream, mozzarella cheese, and Parmesan cheese1. Cook until the cheese is melted and bubbly.
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: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh basil and extra cheese, if desired4.
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: Serve with a side of crusty bread, garlic bread, or grilled cheese for dipping5.
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: A simple side salad with a vinaigrette dressing complements the richness of the soup.
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: Get creative with toppings! Try a dollop of ricotta cheese, a sprinkle of red pepper flakes, or a drizzle of olive oil2.
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: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick2.
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: Sauté some mushrooms, zucchini, or bell peppers with the onion and garlic for extra nutrients and flavor2.
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: Substitute ground beef with Italian sausage, ground turkey, or ground pork2.
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: If you don’t have lasagna noodles, use other pasta shapes like ziti or fusilli2.
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: Add an extra splash of heavy cream or half-and-half for a richer, creamier soup.
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Calories: 350-450
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Protein: 25-35g
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Carbohydrates: 30-40g
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Fat: 15-25g
Note: Nutritional information may vary based on specific ingredients and serving sizes.
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Yes! Brown the beef and sauté the aromatics on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles during the last 30 minutes of cooking3.
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Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
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Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
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Yes! Omit the beef and add extra vegetables like mushrooms, spinach, or zucchini. Use vegetable broth instead of chicken broth.
Enjoy this warm and comforting bowl of lasagna soup!
