Lasagna Soup: The best weeknight meal
Lasagna soup is one pot weeknight meal that comes together super quickly with all the flavors of lasagna.
It’s perfect for fall because soup. It has all the usual suspects: lasagna noodles, tangy-sweet tomato sauce, ground meat, and cheese, of course. Basically it’s a lasagna that you can scoop up with a spoon. I actually love making lasagna but sometimes you just have to have lasagna in under 30 minutes. For those times, this one pot weeknight lasagna soup is there for you.
Can I make it vegetarian/vegan?
Absolutely. Just skip out on the meat. You can add some crumbled up firm tofu if you want extra protein. Swap the chicken stock for veggie stock. And for vegans, use vegan cheese or sprinkle on some nutritional yeast for a bit of cheesy jazz.
How to make lasagna soup
- Sauté the onions. Start off by browning some onions, you don’t have to chop them fancy or anything, they’re cooked down in the soup anyway.
- Brown the meat. After the onions, brown your choice of ground meat – usually we go with a mix of beef and pork, but this time we went with all pork because it’s what we had in the fridge.
- Add the liquids. Once the meat is browned, you dump in the tomatoes, chicken stock.
- Noodle time! Once every thing is at a simmer you add the noodles. Simmer until your house fills up with amazing smells and everything until tender.
What kind of pasta is this
These tiny little mini lasagna noodles are actually called malfada corta and they’re super easy to find at better stocked grocery stores, specialty Italian markets, and online, of course.
The best way to serve lasagna soup
Serve this up in a bowl with ALL the cheese. We normally have a bunch of mozzarella in it – the cheese pulls you get are amazing – but this time around we only had parmesan, so it was just a teeny bit more sophisticated. Or at least as sophisticated as lasagna soup can get 😉 Bonus points if you add a dollop of ricotta and some fresh basil!
What to serve with lasagna soup
- 1 tbsp olive oil
- 1 medium onion roughly chopped
- 2 cloves garlic minced
- 1 lb ground pork or ground pork, or a 50/50 mix
- 24 oz crushed tomatoes
- 2 qt chicken stock no sodium preferred
- 8 lasagna noodles broken into small pieces, or 12oz malfalde
- 1 tsp fresh oregano finely chopped
- fresh basil chopped, and/or fresh leaf parsley
- mozzarella cheese to finish
- Parmigiano Reggiano cheese to finish
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In a large pot, heat up the oil over medium high heat. Add the onion and garlic and cook, stirring occasionally, until soft.
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Add the meat, breaking into pieces.
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Stir in the crushed tomatoes, chicken stock, pasta, and oregano. Bring to a boil over high heat, then reduce and simmer over medium until pasta is tender and cooked through, about 8 to 10 minutes.
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Taste and season with salt and pepper. Scoop into bowls and finish with basil, mozzarella, and Parmesan. Enjoy hot!
Nutrition Facts
Lasagna Soup
Amount Per Serving
Calories 683
Calories from Fat 113
% Daily Value*
Fat 12.6g19%
Saturated Fat 3.1g19%
Cholesterol 141mg47%
Sodium 623mg27%
Potassium 1517mg43%
Carbohydrates 82.9g28%
Fiber 6.2g26%
Sugar 10.7g12%
Protein 56.9g114%
* Percent Daily Values are based on a 2000 calorie diet.
