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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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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 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 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
   (75)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (21)
3 Star
 (8)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 19, 2015

"Made this tonight, and thought it was kind of just "meh". Definitely had to add some flavor, and it was still just ho-hum. I added a bit of Jane's Krazy Mixed-Up Salt, and a bit of sugar to balance out the acidity of the tomatoes (2 tsp or so). But it definitely doesn't taste like any lasagna I ever had. I used 1/2 gr beef, 1/2 Italian sausage, like others recommended. I'm not giving up on this recipe - I think next time I will omit the corn, and put some of the things in that I actually use in my lasagna - a bit of ricotta cheese for some creaminess, a little fennel seed, and some parsley. A good start to a soup, but has a long way to go to be "the best" - in my opinion, of course. Everyone has different tastes though, that's what makes the world go 'round!"

MY REVIEW
Reviewed Jan. 17, 2015

"It needs mozzarella to make it more lasagna like. It was tasty though."

MY REVIEW
Reviewed Jan. 13, 2015

"Hubby approved! I like it, too. I omitted the green pepper & corn, pureed the diced tomatoes and halved the recipe except the beef. Cooked the pasta separately to pour the cooled cooking water on a bush - natural fertilizer."

MY REVIEW
Reviewed Jan. 13, 2015

"I think "lasagna" is a little misleading, I've never had green pepper in lasagna before, but it's still delicious. Also, I used whole stewed tomatoes instead of diced."

MY REVIEW
Reviewed Jan. 12, 2015

"I wish I had read the reviews before making this recipe. I wanted to make soup, not stew! Be forwarned....if you are going to eat this immediately after making it, you will enjoy "soup." If you are making ahead or plan to eat it an hour or two later, be prepared for lasagna stew or casserole! Once you add in the pasta, the starch thickens the soup very quickly until there is no "soup." It tastes fine but disappointed."

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