I know that there are a TON of lasagna soup recipes floating around on the internet. I am by no means claiming this is the best or most original recipe for it out there.
What I can claim is that this was my very first time making it, it was super budget friendly, it was ridiculously quick and easy, and everyone who tried it LOVED it.
I am also sharing this post as part of the Food Bloggers Against Hunger Movement happening today.
"Food insecurity—the limited or uncertain availability of nutritionally adequate and safe food— exists in 17.2 million households in America, 3.9 million of them with children."
"Food-insecure households are 15 times as likely as food-secure households to get food from a
food pantry, and 19 times as likely to have eaten a meal at an emergency kitchen."
"76.5 percent of food-insecure households did not use a food pantry at all during the year; 27%
said there wasn’t a pantry in their community and 15% said they didn’t know whether one was available."
What you will need:
1 tbsp canola oil
1 lb of ground beef
Salt & pepper
One 24 oz jar of your favorite pasta sauce
1 1/2 cups of beef broth
2 cups of water
1/2 tsp crushed red pepper (more or less depending on your heat preference)
8 lasagna noodles, broken into spoon sized pieces
Shredded mozzarella, for topping the bowls of soup
In a dutch oven, heat the canola oil over medium-high heat. Add the ground beef. Season with salt & pepper, and cook until browned.
Add in the beef broth, pasta sauce, and water. Mix in the crushed red pepper (you can omit this if you prefer no spiciness to the soup). Bring to a boil and then add in the broken lasagna noodles.
Continue to boil for about 5 minutes and then turn down the heat to medium. Cook until the lasagna noodles are tender.
Ladle the soup into bowls and then top with a smattering of shredded mozzarella cheese.
I just want to say that this soup can be super versatile and you could throw in any leftover veggies you may have on hand towards the tail end of browning the ground beef. This would be great with some diced zucchini or bell peppers added in. You could also top the soup with Parmesan cheese or a dollop of ricotta cheese if you wish. It is all about using what you already have on hand. :)
Quick Weeknight Lasagna Soup
by
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients (Serves 6)
- 1 tbsp canola oil
- 1 lb of ground beef
- Salt & pepper
- One 24 oz jar of your favorite pasta sauce
- 1 1/2 cups of beef broth
- 2 cups of water
- 1/2 tsp crushed red pepper (more or less depending on your heat preference)
- 8 lasagna noodles, broken into spoon sized pieces
- Shredded mozzarella, for topping the bowls of soup
Instructions
In a dutch oven, heat the canola oil over medium-high heat. Add the ground beef. Season with salt & pepper, and cook until browned.
Add in the beef broth, pasta sauce, and water. Mix in the crushed red pepper (you can omit this if you prefer no spiciness to the soup). Bring to a boil and then add in the broken lasagna noodles.
Continue to boil for about 5 minutes and then turn down the heat to medium. Cook until the lasagna noodles are tender.
Ladle the soup into bowls and then top with a smattering of shredded mozzarella cheese.
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