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Lasagna Soup

This laughs in the face of basic noodle soup. Here is a basic Lasagna soup for something new and different


Total Time: 0:25
Level: Easy
Serves: 4-6



    1 tbsp. extra-virgin olive oil
    1 yellow onion, chopped
    kosher salt
    1 lb. ground beef
    4 cloves garlic, minced
    28 oz. can crushed tomatoes
    1 tbsp. dried oregano
    5 c. low-sodium chicken broth
    8 oz. lasagna noodles, broke into 2" pieces
    2 c. shredded mozzarella
    Grated Parmesan, for garnish
    Torn fresh basil, for garnish




    In a large skillet over medium heat, heat oil. Add onions and season with salt. Cook until tender and golden,

5 minutes, then add beef and cook until no longer pink. Drain fat and return to pot.

    Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.

    Pour in chicken broth and bring to a simmer.

    Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.

    Add mozzarella and stir, letting melt into soup.

    Garnish with Parm and basil.


You may also like the following Bacon And Baked Potato Soup

OR Crock Pot Lasagna Soup


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