Easy 30 Minute LASAGNA SOUP Recipe | Homemade One Pot Lasagna Soup

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, while cheddar is often more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie alternative, while pecorino can be less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, and ground pork is often cheaper.

Cook and chop 1.5 pounds of ground beef until no longer pink, draining excess fat if necessary.

Add in 1 small diced onion and half of a red bell pepper, cooking and stirring for 2-3 minutes.

Add 4 cloves of minced garlic, a pinch of salt, and black pepper, cooking and stirring for 1 minute.

Stir in 1 28-ounce can of crushed tomatoes, or a combination of diced tomatoes or tomato sauce.

Add 2 teaspoons of Italian seasonings and 1 teaspoon of basil, stirring well.

Slowly add in 5 cups of beef broth, adjusting for desired consistency, and bring to a simmer.

Add 10-12 ounces of broken lasagna noodles and 1 cup of shells, stirring and bringing to a simmer, cooking for about 15 minutes or until pasta is tender.

Turn off the heat and stir in 0.25 cup of grated Romano cheese and 0.33 cup of cream (optional).

Spoon the lasagna soup into an ovenproof bowl, topping with 1 tablespoon of ricotta cheese and a layer of grated mozzarella cheese.

Broil for 1 minute or until the cheese is melted and bubbly, then garnish with parsley and serve with toasted garlic bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens