Easy Weeknight Lasagna Soup

5 from 1 vote

Get the same delicious simmer-all-day flavors and comfort in this lasagna soup! Skip the layers and the baking, this comes together in 45 minutes and has all of the same great taste, it's the ultimate easy weeknight dinner, one of my favorites of all time.

Prep Time15

Cook Time45

Total Time1

Course: Soup, Weeknight Dinner

Cuisine: Italian

Servings:

Calories: 392kcal

Ingredients

1 lb Ground Beef, Turkey or Chicken
3 Cloves Garlic - minced
1 medium Onion - diced
1 TBSP Italian Seasoning
¼ tsp Red Pepper Flakes
1 Bay Leaf
1 tsp Salt plus more to taste
3 TBSP Tomato Paste
16 oz. Canned Tomato Sauce
29 oz. Canned Diced Tomatoes (2 14.5 oz. cans)
2 cups Chicken Stock can substitute vegetarian stock
3 cups Water
8 oz. Lasagna Noodles
Optional: Burrata Cheese, Parmesan Cheese

Instructions

In a pot over medium heat, add your ground beef, garlic, onion, Italian seasoning, red pepper flakes, bay leaf and salt.
1 lb Ground Beef, Turkey or Chicken, 3 Cloves Garlic - minced, 1 medium Onion - diced, 1 TBSP Italian Seasoning, ¼ tsp Red Pepper Flakes, 1 Bay Leaf, 1 tsp Salt
Cook until the beef is browned, the onions are soft and translucent and the seasoning is aromatic, about 5-7 minutes.
Stir in the tomato paste, add in the canned tomato sauce, canned diced tomatoes and chicken stock. Simmer with a low boil for about 20 minutes.
3 TBSP Tomato Paste, 16 oz. Canned Tomato Sauce, 29 oz. Canned Diced Tomatoes, 2 cups Chicken Stock, 3 cups Water
Add in the water, bring up to boil. Remove the bay leaf.
Hand break your lasagna noodles into bite-size pieces and add them to the boiling soup. Cook 10-15 minutes until the noodles are cooked.
8 oz. Lasagna Noodles
Taste the soup and add more salt if needed, it will vary depending on if your canned tomatoes and chicken stock are salt-free or not.

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