Easy Lasagna Soup Recipe
All the flavor of a baked lasagna in a one-pot soup: ground beef and a jar of spaghetti sauce in a savory broth, with broken lasagna noodles cooked right in the pot. Each bowl gets a creamy topping of cottage cheese, mozzarella, and parmesan.
Servings 6
Calories 510kcal
Equipment
- 5 to 6 quart Dutch oven or heavy soup pot
- Wooden spoon
- Small bowl
Ingredients
Soup Ingredients
- 1 pound 85/15 ground beef
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic (or 4 cloves, minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 jar spaghetti sauce or marinara (about 3 cups) (24 ounces)
- 5 cups beef broth, plus more for thinning (chicken broth works too)
- 8 ounces regular lasagna noodles (about 9 noodles), broken into 2-inch pieces
- 1/4 cup chopped fresh basil (or 1 teaspoon dried, added with the Italian seasoning)
Cheese Topping
- 1 cup small-curd cottage cheese (or ricotta)
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1 tablespoon chopped fresh parsley or basil
- pinch black pepper
Instructions
Instructions
- In a small bowl, stir together the cottage cheese, mozzarella, parmesan, parsley, and a pinch of pepper. Set aside on the counter.
- Set a Dutch oven over medium-high heat and add the ground beef. Cook for 7 to 9 minutes, breaking it up and stirring only every couple of minutes, until cooked through with no pink remaining. If there's more than about 1 tablespoon of fat, spoon off the extra.
- Add the onion and cook, stirring occasionally, until it starts to soften, about 3 minutes. Stir in the garlic, Italian seasoning, and pepper, and cook 30 seconds.
- Stir in the spaghetti sauce and let it bubble for 2 minutes. Pour in about 1 cup of the broth and scrape up anything stuck to the bottom of the pot, then add the remaining broth. Bring to a boil.
- Add the broken noodles and stir well to separate them. Reduce the heat to keep a lively simmer and cook uncovered for about 13 minutes, stirring and scraping the bottom every couple of minutes, until the noodles are tender with no firm center. Stir in more broth if the soup gets thicker than you'd like.
- Remove from the heat and stir in the fresh basil. Taste, and add salt only if it needs it.
- Ladle into bowls and top each with about 1/3 cup of the cheese topping. Serve right away.
Notes
- Noodles: Use regular lasagna noodles, not no-boil. Start tasting at 10 minutes; they take a little longer in a saucy broth than in plain water.
- Lactose free: Use lactose-free cottage cheese and mozzarella in the topping. The soup itself has no dairy.
- Gluten free: Use gluten-free lasagna noodles and start checking them a few minutes early.
- Sauce: Any smooth jarred spaghetti sauce or marinara works, or 3 cups of homemade. For a chunkier, more tomato-forward soup, use a 28-ounce can of crushed tomatoes and 2 teaspoons Italian seasoning instead.
- Crock pot: Brown the beef and onion in a skillet, then cook with the spaghetti sauce and broth on LOW 6 to 7 hours or HIGH 3 to 4. Add the noodles for the last 25 to 35 minutes on HIGH.
- Storage: Refrigerate the soup and the cheese topping separately for up to 3 to 4 days. The soup thickens a lot overnight. To freeze, freeze the soup without the noodles and cook fresh noodles when you reheat it.
- Reheating: Warm on the stove over medium-low with a splash of broth, stirring until it loosens up, or microwave in 1-minute bursts with a spoonful of broth, stirring in between. Add a fresh spoonful of the cheese topping once it's hot.
Nutrition
Calories: 510kcal | Carbohydrates: 40g | Protein: 32g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1709mg | Potassium: 844mg | Fiber: 3g | Sugar: 7g | Vitamin A: 854IU | Vitamin C: 11mg | Calcium: 262mg | Iron: 4mg
