Best Lasagna Soup
All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl with this lasagna soup recipe. —Sheryl Olenick, Demarest, New Jersey
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
Reviews
This turned out a little thick to be considered soup, but it wasn't bad. If you leave out the beef broth, it's almost the exact same recipe for a skillet lasagna that I make from Betty Crocker, except I use a jar of spaghetti sauce instead of the tomatoes/paste/sauce.
My very very picky husband loved this! We all had second helping and I beat everyone to lunch leftovers! New favorite recipe. Will try adding more and different veggies. Thank you!
This is a delicious soup done exactly as the recipe is and I love the versatility to add to it for so many additional dishes. I add the pasta separate since my husband and I like different things...I use penne and he likes thin spaghetti. I took it from the soup...added more vegetable (I just love alot of veggies) Zucchini and topped with spinach. Stirred in some ricotta and mozzarella for a creamier soup the 2nd day. Freeze some for a quick future soup. 2nd day from then I use it to stuff some large shells with ricotta and the soup mixture over it and baked with mozzarella again. I think there is so much to do with this great soup the possibilities are endless! Thanks for the recipe!
This is one of our favorite soups. I made only a few minor changes by using Italian style tomatoes and omitting the corn and tomato paste. I had some extra lasagna noodles so broke them into pieces and used them. Yummy! This is a delicious soup. Volunteer Field Editor
Lasagna soup was delicious... made in 30min with about 10min prep time held the corn. Really good and hearty!!
We're having a snow event...this was a perfect meal. . Boiled the broken up lasagna noodles separately, and added Italian herbs I dried from my garden. Put a dollop of ricotta in the warmed bowl, added the soup, sprinkled with mozzarella and Parmesan cheese and served with ciabatta bread. It will definitely be on the menu again-plenty of winter left here
Totally love this recipe! The corn isn’t a traditional lasagna ingredient but who cares. This gets a bit thick the next day but it tastes great. This one is going in my regular rotation.
This recipe is outstanding! I have made this 3 times and it just gets better every time. I do not deviate from the recipe accept occasionally leaving out the tomato paste if I don't have any on hand and adding 1/2 cup water to make it more soupy. 5 STARS!!!!
Just made this and we LOVED it! I left the corn out because I too, thought "who puts corn in lasagna". I added an orange bell pepper for color and left out the tomato paste so we'd have a more "brothy" end product. My favorite pasta for soup is what they call here, salad pasta. Short tubes. I will definitely make this again!
Family hated it. No one liked the corn in lasagna. And even with replacing mushrooms for the green peppers, the corn spoiled it. I may try it again with more cheese, but I doubt my kids will try it again for fear of the yucky corn.