Easy Lasagna Soup

Ingredients

• 225 g Ground beef (About 1/2 lb; use more or less to preference)
• 1 medium Yellow onion (Diced)
• 3 cloves Garlic cloves (Minced)
• 1 medium Red bell pepper (Diced)
• 1 medium Green bell pepper (Diced)
• 1/4 tsp Crushed red pepper flakes (Or to taste)
• 2 tbsp Worcestershire sauce
• 28 oz Diced tomatoes (canned) (One large can (about 798 ml))
• 32 oz Beef broth (low sodium) (One full box (about 950 ml))
• 8 sheets Oven-ready lasagna noodles (Broken into bite-sized pieces)
• 1/2 cup Blend cream (10%) or heavy cream (optional) (Optional, for creamier soup)
• as needed Sour cream (for serving, optional) (For garnish)
• as needed Fresh parsley (for serving, optional) (Chopped, for garnish)

Instructions

1. Prep vegetables and ingredients

   Dice the onion, red bell pepper, and green bell pepper. Mince the garlic. Set aside all prepped vegetables. Break lasagna noodles into bite-sized pieces by hand.

   Time: PT10M

2. Brown the ground beef

   Heat the soup pot over medium-high heat. Add ground beef and cook, breaking it up into small pieces with a spoon or spatula. Cook until mostly browned, about 4-5 minutes.

   Time: PT5M

3. Add onion and cook

   Add diced onion to the browned beef. Cook, stirring occasionally, until onion softens and beef is fully cooked, about 3 minutes.

   Time: PT3M

4. Add garlic

   Add minced garlic to the pot. Stir and cook until fragrant, about 1 minute.

   Time: PT1M

5. Add bell peppers and seasonings

   Add diced red and green bell peppers to the pot. Sprinkle in crushed red pepper flakes. Cook, stirring, for 2 minutes until peppers start to soften.

   Time: PT2M

6. Deglaze with Worcestershire sauce

   Pour in Worcestershire sauce and stir, scraping up any browned bits from the bottom of the pot.

   Time: PT1M

7. Add tomatoes and broth

   Add the can of diced tomatoes (with juices) and the box of beef broth. Stir to combine.

   Time: PT2M

8. Add and cook lasagna noodles

   Add broken lasagna noodles to the pot. Stir well to prevent sticking. Bring soup to a gentle boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until noodles are tender, about 15-18 minutes.

   Time: PT18M

   Temperature: Gentle boil, then simmer

9. Add cream (optional)

   If desired, stir in blend cream or heavy cream for a thicker, creamier soup. Heat through for 1-2 minutes.

   Time: PT2M

10. Serve and garnish

    Ladle soup into bowls. Top each serving with a dollop of sour cream and a sprinkle of fresh parsley, if desired.

    Time: PT1M

11. Cleanup

    Wash the soup pot, utensils, cutting board, knife, and serving bowls. Wipe down counters.

    Time: PT10M

Nutrition Facts

Calories

380

Protein

20g

Carbohydrates

40g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Ground beef: Ground turkey, Ground chicken, Italian sausage (mild or spicy)
• Instead of Yellow onion: White onion, Red onion, Shallots
• Instead of Garlic cloves: 1 tsp garlic powder
• Instead of Red bell pepper: Yellow bell pepper, Omit
• Instead of Green bell pepper: Red bell pepper, Omit
• Instead of Crushed red pepper flakes: Black pepper, Omit for no heat
• Instead of Worcestershire sauce: Soy sauce, Balsamic vinegar
• Instead of Diced tomatoes (canned): Crushed tomatoes, Tomato passata
• Instead of Beef broth (low sodium): Chicken broth, Vegetable broth
• Instead of Oven-ready lasagna noodles: Regular lasagna noodles (boil first), Other short pasta
• Instead of Blend cream (10%) or heavy cream (optional): Half-and-half, Milk, Boursin cheese, Omit for dairy-free
• Instead of Sour cream (for serving, optional): Ricotta cheese, Cottage cheese, Omit
• Instead of Fresh parsley (for serving, optional): Dried parsley, Basil, Omit

Equipment Needed

• Large soup pot
• Wooden spoon or spatula
• Chef's knife
• Cutting board
• Measuring spoons (optional)
• Measuring cup (optional)
• Ladle (optional)
• Serving bowls

Critical Steps — Do Not Skip

• Stir noodles frequently after adding to prevent sticking.
• Do not overcook noodles; check for doneness at 15 minutes.
• If adding cream, do not let soup boil after adding to prevent curdling.

Chef Tips from the Video

• Add Italian seasoning or basil for extra flavor.
• Top with shredded mozzarella or parmesan if desired.
• Use pre-chopped frozen onions and peppers to save time.
• For vegetarian version, omit meat and use vegetable broth.

Troubleshooting

Storage

Refrigerator: Store in airtight container for up to 4 days. Noodles may absorb more liquid; add a splash of broth when reheating.

Freezer: Freeze in airtight containers for up to 2 months. Noodles may soften further after thawing.

Room temperature: Not recommended for more than 2 hours due to meat and dairy.

Make-Ahead Tips

• Chop all vegetables and mince garlic up to 2 days ahead.
• Soup can be made ahead and reheated; add extra broth if it thickens.