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Lasagna Soup

Overhead view of a bowl of lasagna soup, topped with cheese and fresh basil leaves. Hearty and delicious lasagna soup.
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A comforting deconstructed lasagna in soup form, ready in one pot with stovetop or Instant Pot options. Includes freezer instructions and low-carb noodle swaps.

Ingredients

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  • 1 lb ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 4 cups chicken broth
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 lasagna noodles, broken into pieces
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish

Instructions

  1. Brown the ground beef in a large pot over medium heat. Drain excess fat.
  2. Add onion and garlic, cook until softened.
  3. Stir in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a simmer.
  4. Add broken lasagna noodles and cook until tender, about 10 minutes.
  5. Stir in heavy cream, then top with mozzarella and Parmesan cheese.
  6. Cover and let sit for 2 minutes to melt the cheese. Garnish with fresh basil before serving.

Notes

  • For a low-carb option, use zucchini noodles or shirataki noodles instead of lasagna noodles.
  • Freeze leftovers in airtight containers for up to 3 months. Reheat on the stovetop with a splash of broth.
  • For Instant Pot: Use sauté mode for browning, then pressure cook on high for 5 minutes with quick release.

Nutrition

Find it online: https://carlacooking.com/lasagna-soup-recipe-easy-comfort-food/