Lasagna Soup Skinnytaste Recipes

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BEST LASAGNA SOUP



Best Lasagna Soup image

All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl with this lasagna soup recipe. -Sheryl Olenick, Demarest, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 572mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

LASAGNA SOUP



Lasagna Soup image

This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

Provided by Jaclyn

Categories     Soup

Time 50m

Number Of Ingredients 18

2 Tbsp olive oil, (divided)
1 lb lean ground beef
1 large yellow onion, (diced (1 3/4 cups))
5 garlic cloves, (to taste, minced*)
4 1/2 cups low-sodium chicken broth, (then more to thin as desired)
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil**
3/4 tsp dried oregano
1/2 tsp dried rosemary, (crushed)
1/2 tsp dried thyme
Salt and freshly ground black pepper, (to taste)
8 lasagna noodles, (broken into bite size pieces (6.5 oz)***)
1 1/4 cups (5 oz) shredded mozzarella cheese
1/2 cup (2 oz) finely shredded parmesan cheese
8 oz ricotta cheese
2 Tbsp chopped fresh parsley, (plus more for garnish)

Steps:

  • Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
  • Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
  • Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
  • Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
  • Meanwhile, prepare lasagna noodles according to directions listed on package.
  • In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
  • Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.
  • Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Nutrition Facts : Calories 546 kcal, Carbohydrate 41 g, Protein 38 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 649 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

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