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Best Lasagna Soup Recipe
Best Lasagna Soup Recipe photo by Taste of Home

Best Lasagna Soup Recipe

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4.5 98
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All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl. —Sheryl Olenick, Demarest, New Jersey
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (8 ounces) tomato sauce
  • 1 cup frozen corn
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon pepper
  • 2-1/2 cups uncooked spiral pasta
  • 1/2 cup shredded Parmesan cheese

Nutritional Facts

1-1/3 cups soup with 1 tablespoon cheese equals 280 calories, 7 g fat (3 g saturated fat), 41 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Directions

  1. In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
  2. Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings (2-3/4 quarts).
Originally published as Lasagna Soup in Healthy Cooking February/March 2010, p59

Nutritional Facts

1-1/3 cups soup with 1 tablespoon cheese equals 280 calories, 7 g fat (3 g saturated fat), 41 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Reviews for Best Lasagna Soup

AVERAGE RATING
   (97)
RATING DISTRIBUTION
5 Star
 (58)
4 Star
 (26)
3 Star
 (10)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 7, 2016

"Made this soup last night, exactly as written. Definitely easy and a good starter soup. Would definitely cook noodles separate. As they did get extremely mushy and absorbed the broth as many others shared as well. Has many possibilities, family liked it, especially after shoveling snow. But I will definitely tweak and add some more spices, maybe fennel and oregano. Also next time will try with sausage or a 50 50 blend of sausage and hamburger. Thank you for a busy woman's dream recipe, easy, quick, filling and everything in the cupboard!"

MY REVIEW
Reviewed Feb. 4, 2016

"I hate ground beef, so I used sweet Italian chicken sausage and chicken broth. Very tasty! I would add a dollop of ricotta when you're serving so it really tastes like lasagne. Along with ricotta, I added fresh basil and extra parmesan when serving. Also, I really like small pasta in soups otherwise, it's hard to scoop, so I used about 1 cup mini elbow macaroni, 2 1/2 cups of pasta would make it stewy. Anyway,would make again!"

MY REVIEW
Reviewed Feb. 3, 2016

"I usually prepare a dish as the recipe is printed the first time and make adjustments if needed the next time around. While my pasta did not get mushy, it did soak up much of the liquid. The only change I would make is to add additional beef broth and tomato sauce to increase the liquid a bit. This is a very satisfying soup that I will make again."

MY REVIEW
Reviewed Jan. 25, 2016

"I made this soup tonight for my husband and I and it is a keeper. I added peas with the corn because my husband likes peas and omitted the pepper because I am not a pepper fan. This is a recipe that I will make over and over again. Thanks for a great soup on a cold and winter evening here in Florida!"

MY REVIEW
Reviewed Jan. 11, 2016

"This is an amazing soup. LOVE IT!! Here are the few changes i made: I omitted the corn and put in some mushrooms, i used can but i'm sure fresh would be good too. I also didn't use the pepper because i don't care for peppers. I followed other's advice and cooked the noodles separate. I used bow tie noodles instead of spiral because i thought they resembled lasagna noodles better. Once everything was cooked i put in about half a handful of the Parmesan cheese and stirred it in the soup. I also served it with some shredded mozzarella on top and Parmesan too. I thought later that i should have put it in small bowls and topped with cheese then place it under the broiler to get a yummy melted cheese top like lasagna. Maybe for the left overs. Love this soup so much, especially when the weather is -6 degrees."

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