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Easy Beef Lasagna Soup

This comforting soup offers the quintessential flavors of classic lasagna in a cozy bowl, perfect for busy weeknights or slow weekends.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pound lean ground beef Juicy and tender, the beef serves as the hearty base of the soup.
  • 1 large onion (diced) Aromatic and sweet, the onion adds depth.
  • 4-5 cloves garlic (minced) Savory and fragrant, enhancing the soup.
  • 2 teaspoons dried basil Brings an essential Italian flair.
  • 2 teaspoons dried thyme Balances the flavors beautifully.
  • Kosher salt and pepper (to taste) Essential seasonings to awaken all flavors.
  • 30 ounces marinara sauce (2 cans) Creates a luscious base for the soup.
  • 4 cups beef broth Adds richness and comforting mouthfeel.
  • 8 ounces lasagna noodles (uncooked and broken) Soaks up flavors and adds texture.
  • 1 cup mozzarella cheese (shredded) Perfect topping bringing lasagna essence.
  • 1/2 cup parmesan cheese (shaved) Adds an additional layer of flavor.

Method
 

Cooking
  1. Heat a Dutch oven over medium-high heat. Add the lean ground beef and brown evenly for about 5-7 minutes until no longer pink.
  2. Incorporate the diced onion and minced garlic, along with the dried basil and thyme, plus salt and pepper. Stir for 4-5 minutes until the onion is translucent.
  3. Pour in the marinara sauce and let it bubble on medium heat for 6-8 minutes to meld the flavors.
  4. Add the beef broth, stirring to combine. Bring to a simmer.
  5. Toss in the broken lasagna noodles and cook for about 15 minutes, or until al dente.
  6. Serve hot, topping each bowl with shredded mozzarella and shaved parmesan.

Notes

For added kick, consider red pepper flakes. Store in the fridge for up to three days or freeze for three months. Add broth when reheating.