Lasagna Soup


1 tsp olive oil

1 lb ground beef (or turkey)

1 onion, diced

3 cloves garlic, minced

28 oz can diced tomatoes

8 oz can tomato sauce

4 Tbsp tomato paste

1 tbsp dried oregano

2 tsp dried basil

1 tsp salt

4 cups beef broth

½ cup red wine

10 dry lasagna noodles, broken

Optional: 1 cup chopped fresh spinach


1 cup ricotta cheese

½ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

½ tsp salt

Optional: chopped basil


In a large pot or Dutch oven, sauté beef in olive oil, breaking up as it cooks.

Add onion and garlic and cook until soft.

Stir in tomatoes, sauce, paste, oregano, basil, and salt.

Add broth and wine and allow to simmer for about 20 minutes.

Break up lasagna noodles and add to soup to cook – about 10 -12 minutes.

While noodles cook combine ingredients for topping in a small bowl.

Add spinach to soup for 1 minute to wilt if desired.

Serve in individual bowls and dollop with a generous spoonful of cheese topping.

© Deer One Publishing 2021