Easy Lasagna Soup
This easy lasagna soup recipe is perfect for a weeknight dinner, especially when you're craving lasagna but don't want the hassle of layering and baking. Ready in 30 minutes!
Servings: 6 servings
Calories: 358kcal
Equipment
- 1 6 quart pot
Ingredients
- 6 sheets uncooked lasagna noodles
- 1 tablespoon olive oil
- 1 lb ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- 24 oz jar marinara sauce
- 5 cups beef broth
- Shredded mozzarella for serving
- Grated parmesan for serving
Instructions
- Using your hands, break up lasagna noodles into bite sized pieces; set aside.
- In a 6 quart pot, heat olive oil over medium heat. Add the beef and cook into crumbles, seasoning with the salt and pepper.
- Remove beef from the pot with a slotted spoon and discard excess grease. In the same pot, pour in the marinara and broth. Bring to a boil over high heat. Add broken up noodles, reduce heat to medium and cook for 10 minutes, or until al dente.
- Add the beef back into the pot and heat through. Serve in individual bowls topped with cheeses
Notes
- Nutrition information is an estimate only, without cheese toppings.
- Chicken stock may be substituted for beef stock.
Nutrition
Calories: 358kcal | Carbohydrates: 27g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1528mg | Potassium: 714mg | Fiber: 3g | Sugar: 5g | Vitamin A: 492IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 3mg
