Lasagna Soup
The key to perfect scrambled eggs? Whisk them thoroughly, mix in a splash of milk and a pinch of salt, then cook them low and slow. The result—soft, fluffy, and absolutely delicious scrambled eggs!
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef Italian sausage, or ground turkey
- 1 small yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 6 cups low-sodium chicken broth
- 28- ounce can crushed tomatoes
- 8 ounces short pasta shapes or lasagna noodles* about 8 lasagna noodles, broken into bite-size pieces, see note
- 2 cups packed fresh spinach chopped (about 2 ounces)
- Optional for serving: shredded mozzarella, ricotta, and/or grated Parmesan cheese
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef, onion, and bell pepper. Cook, breaking up the meat and stirring often, until browned, about 6-8 minutes. Drain excess grease if needed.
- Stir in the garlic, tomato paste, dried oregano, dried basil, Italian seasoning, salt, and pepper. Cook, stirring, for 1 minute.
- Pour in the broth and crushed tomatoes. Increase the heat to high and bring to a boil.
- Stir in the pasta or broken lasagna noodles, then reduce to a medium boil. Cook uncovered for 12-15 minutes, stirring often to prevent sticking. Taste a noodle to check for doneness.
- Remove from heat and stir in the chopped spinach.
- Serve with shredded mozzarella, Parmesan, or a spoonful of ricotta cheese, as desired.
Notes
Noodles: I prefer using short pasta shapes in this soup since they are easier to eat than broken lasagna noodles. For extra texture, I like cascatelli from Trader Joe’s or mafalda pasta, which resembles mini lasagna noodles and works perfectly in this soup.
Make Ahead: If preparing this lasagna soup in advance, slightly undercook the noodles. They will continue to absorb the broth as the soup sits in the refrigerator. If the soup thickens too much, add more water or broth before serving.
To Store: Keep lasagna soup in an airtight container in the refrigerator for up to 3 days.
To Freeze: Allow the soup to cool completely, then freeze it in an airtight container for up to 2 months. Since noodles may soften after freezing, consider adding them fresh when reheating. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the soup in a pot over medium heat, stirring occasionally, until heated through. If the pasta has absorbed too much broth, add extra as needed while reheating.