Lasagna Soup

This Lasagna Soup is truly like lasagna in a bowl. It’s packed with the familiar flavors of lasagna, with an ooey-gooey cheesy concoction that gets stirred in right before eating. Total cheesy YUM!

Lasagna Soup

Ingredients
  • 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

Instructions
  1. 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. 
  2. 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. 
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