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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2-3/4 quarts)

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

Directions

  • 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.
  • 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.
Nutrition Facts
1-1/3 cups: 280 calories, 7g fat (3g saturated fat), 41mg cholesterol, 572mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

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Reviews

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Average Rating:
  • Diane
    Oct 7, 2020

    Very good. Next time I will us three cans of broth.

  • Yennis
    Oct 1, 2020

    This recipe is identical to Kraft Foods' Unstuffed Cabbage skillet recipe except instead of 5 cans of tomato products it uses one 28-ounce can crushed tomatoes and 8 cups of shredded cabbage rather than pasta. Because I love the skillet recipe I know I'll love the low-carb version of this soup. Thanks for sharing.

  • oreo95
    Aug 22, 2020

    Delicious! And so simple and quick! Used ground Italian sausage, because that's what I had on hand. Also cooked some elbows separately (again had about 1/4 box left) and was freezing 2/3 of soup. A definite keeper. Thanks Sherly!

  • CynCarol
    May 11, 2020

    Absolutely love this soup! Omitted the noodles and corn but otherwise made it exactly as written. Delicious! Thanks so much.

  • TylerandBear
    Apr 15, 2020

    I love this recipe but I have changed a few things. I have omitted both the noodles and corn. I added shredded zucchini and mushrooms and I double the recipe. This freezes really well.

  • kmk1955
    Mar 31, 2020

    Delicious! I have made this soup several times, and the only thing I do differently is to cook the pasta separately (to less than al dente in diluted beef broth to take on flavor) from the soup and add it at the end to finish cooking in the soup. I have found if I totally cook the pasta in the soup, it absorbs all the liquid. If I know we will not be consuming all the soup in one meal (which we will not without guests, as it’s just my husband and myself), I have even cooked the noodles separately and ladled the soup over them to avoid over-cooked “mushy” pasta when reheated. This is a comfort food soup for sure, and we like the corn for crunch, even though lasagna typically doesn’t include corn. For those that do not like the variation, it is easy to adjust the recipe according to your own personal taste.

  • dschultz01
    Jan 20, 2020

    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.

  • Frederick
    Dec 30, 2019

    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!

  • Tricia
    Dec 27, 2019

    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!

  • MarineMom_texas
    Sep 17, 2019

    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