Lasagna Soup
It's a hearty, one-pot wonder that delivers all the deliciousness of lasagna in a cozy, spoonable form.
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Ingredients
- 1-2 tbsp Avocado Oil
- 1 pound Lean Ground Beef
- 1/2 Yellow Onion finely diced
- 4 cloves Garlic minced or pressed
- 1 15-ounce can Diced Tomatoes
- 1 15-ounce can Tomato Sauce, or tomato puree
- ½ 6-ounce can Tomato Paste
- 4 C Water
- 1.5 tbsp Better than Bouillon Beef or chicken
- 1-2 cups Water **Optional, only if you want a thinner soup, I never add this additional water because I like it thicker
- 1 tbsp Italian Seasoning
- 1 tsp Brown sugar
- 1 tsp Kosher Salt
- Black Pepper to taste
- 8 ounces Pasta (Mafalde or broken lasagna noodles) uncooked
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium-high heat. Add onion and sauté until softened add garlic and saute for 30 seconds.
- Brown the beef: Add ground beef and cook until browned. Drain any excess grease.
- Add the sauce: Stir in paste and let toast for a minute or so, then add diced tomatoes, tomato sauce, water, bouillon, Italian Seasoning, brown sugar, salt, and pepper. Give it a stir and heat to simmering. (Optional: Let it simmer for 5-10 minutes to build flavor. You can skip this if in a rush)
- Add pasta: Add preferred noodles (Mafalde, Bowtie or broken-up lasagna pieces). Reduce heat to a medium simmer and cook soup on a low simmer for 10 to 15 minutes until pasta is cooked to your liking, stirring every few minutes.
- Add cheeses: Stir in your favorite toppings such as, mozzarella, Parmesan, and ricotta.
Servings: 4