Easy Lasagna Soup

Course: Main Course, Soup

Cuisine: Italian, North American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 483kcal

Author: Lord Byron's Kitchen

Hearty and beefy and topped with fresh mozzarella cheese, this Easy Lasagna Soup is a perfect meal for a chilly wintery night supper. Easy to prepare in about thirty minutes, and packed with familiar homestyle baked lasagna flavours. Kick it up a notch with a good sprinkling of chili flakes to add extra warmth and heat!

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Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 large onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons Italian Seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried red chili flakes
1 cup canned Rotel tomatoes with juice
2 cups canned diced tomatoes with juice
4 cups tomato sauce
1/4 cup frozen spinach, squeezed dry and roughly chopped
450 grams pasta, cooked and drained
1/4 cup parsley, chopped
1 fresh mozzarella ball, optional

Instructions

In a large Dutch oven, over medium heat, add the olive oil, ground beef, and chopped onions. Stirring often, cook until the beef is fully browned.
Next, add the garlic and stir into the beef and onion mixture. Cook for one minute.
Add the tomato paste, salt, ground black pepper, dried red pepper flakes, Rotel tomatoes, diced tomatoes with juice, and tomato sauce. Stir well to combine and bring the mixture to a boil.
Once boiling, reduce heat to simmer, cover with a heavy lid and simmer for 15 minutes, stirring every 5 minutes.
In the meantime, cook the pasta in salted water until just cooked. Do not overcook, it because it will be added to the soup later. Drain the pasta and set it aside.
Once the soup is done simmering, add the spinach and stir to combine.
Next, add the cooked and drained pasta. Stir into the soup. Turn off the heat.
Serve the soup and garnish with fresh mozzarella, chopped parsley, and dried red chili flakes, if desired.

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