Lasagna Soup is a simple and tasty way to enjoy pasta. This recipe is a staple in our house during the cooler months. Kids love it as much as adults.
- 1 pound ground beef
- 1 medium sweet onion chopped
- 1 green pepper chopped
- 3 cloves garlic minced
- 1 tablespoon brown sugar
- 32 oz beef broth
- 28 fl oz can whole peeled tomatoes pulsed in blender
- 24 oz pasta sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 cups lasagna noodles broken
- 5 oz grated parmesan cheese
- 2 cups mozzarella
Brown your ground beef, onion, and pepper in a large dutch oven. It should be broken into fine particles and cooked till juices run clear.
In the last minute or two add the garlic.
Now add your brown sugar, tomatoes, sauce, oregano, basil and salt. Bring to a boil. Reduce heat and simmer for about 20 minutes.
Add the noodles and simmer until they are tender. Stir in parmesan.
Turn on your broiler.
Transfer soup into ovenproof soup bowls.Top with oodles of cheese. Place in oven and broil for 3 to 5 minutes.
Serve with a big old I love pasta smile!
For beef broth you can mix 4 cups boiling water with 1 to 2 tablespoons of better than bouillon beef base.
For tomatoes I recommend San Marzano.
For the pasta sauce I used Ragu Sauteed Onion and Garlic.
For the cheese I highly recommend pizza mozzarella.
Recipe adapted from Paula Deen's Lasagna Soup.
Cravings of a Lunatic is providing nutritional information for google purposes only. I do not count calories so please understand my recipes are not meant to be healthy. I'm an indulgent blog. Always have been, always will be.
Serving: 1g | Calories: 779kcal | Carbohydrates: 96g | Protein: 41g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 1529mg | Potassium: 1019mg | Fiber: 6g | Sugar: 11g | Vitamin A: 885IU | Vitamin C: 27.9mg | Calcium: 428mg | Iron: 5.1mg