Can I make this easy lasagna soup recipe in advance for a family gathering?

Yes, you can prepare this lasagna soup a day ahead. Simply make the base minus the noodles, and refrigerate. Add the cooked noodles before serving to maintain texture.

How do I adapt this one-pot lasagna soup for my slow cooker?

To make this soup in a slow cooker, brown the beef and onion first, then transfer to the slow cooker. Add all other ingredients except the pasta. Cook on low for 6-8 hours, adding the pasta in the last hour.

What's the best way to pack leftover lasagna soup in kids' lunch boxes?

For school lunch boxes, pack cooled lasagna soup in a thermos to keep it warm. Include a side of bread or a favorite fruit for a balanced meal.

Can I make a vegetarian version of this hearty lasagna soup?

Absolutely! Replace the ground beef with your favorite vegetables like mushrooms or lentils, and use vegetable broth instead of beef broth for a vegetarian twist.

How do I adjust this cheesy lasagna soup recipe for a larger crowd?

Simply double all the ingredients to make this soup for a crowd. Use a larger pot to ensure even cooking, and consider serving with plenty of sides.

Lasagna Soup: Cozy Family Comfort | Tried & True Recipe

Name: Homemade Lasagna Soup: Cozy Italian Comfort for Busy Families
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 1 cup diced onion; 3 garlic cloves, minced; 2 (14.5 ounce) cans diced tomatoes, undrained; 1 (8 ounce) can tomato sauce; 1/4 cup tomato paste; 4 cups low sodium beef broth; 2 teaspoons Italian seasoning; 6 uncooked lasagna noodles, broken into 1 1/2 inch pieces; 8 ounces ricotta cheese; 1/2 cup grated Parmesan cheese; 1/4 teaspoon salt

Description

A cozy Italian-inspired lasagna soup made in one pot with hearty beef, tomatoes, and tender noodles, topped with a creamy dollop of ricotta and Parmesan. It’s everything you love about lasagna in comforting soup form.

Ingredients

Scale

1 pound lean ground beef

1 cup diced onion

3 garlic cloves, minced

2 (14.5 ounce) cans diced tomatoes, undrained

1 (8 ounce) can tomato sauce

1/4 cup tomato paste

4 cups low sodium beef broth

2 teaspoons Italian seasoning

6 uncooked lasagna noodles, broken into 1 1/2 inch pieces

8 ounces ricotta cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

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Instructions

1. In a large Dutch oven or saucepan, brown the ground beef and onion over medium-high heat.

2. Add the minced garlic and cook for 30-60 seconds until fragrant. Drain any excess grease.

3. Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasoning.

4. Bring to a boil and add in the broken lasagna noodles.

5. Reduce heat slightly and simmer for about 10 minutes, or until noodles are tender.

6. Season with salt and pepper to taste.

7. In a small bowl, combine ricotta, Parmesan, and 1/4 teaspoon salt to make the cheese topping.

8. Ladle soup into bowls and top each with a generous spoonful of the ricotta mixture.

9. Garnish with chopped parsley or basil if desired and serve immediately.

10. Refrigerate leftovers in an airtight container and reheat with a splash of broth if needed.

Notes

For best texture, consider cooking noodles separately if making ahead.

Feel free to substitute ground Italian sausage or chicken.

Use any small pasta if lasagna noodles aren’t available — about 2 1/2 cups.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 4g
Sodium: 964mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 22g
Fiber: 2g
Protein: 29g
Cholesterol: 84mg