This is a new recipe for me today! I was excited to try something new, and it honestly turned out super tasty! You can make it in a 6-Quart pot right on the stove. It has everything going for a soup, it is delicious, has pasta and super filling. This recipe for Lasagna Soup is enough to feed an army, or just a lot of kids who are hungry.
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Published July 1, 2016
Updated July 7, 2022
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Seasonings!
I get my spices at ALDI and a large jar is under $2.00 and they are fresh enough for me. I have not used fresh seasonings but would love to in the future. When using dried seasonings, you still get the robust flavor, and save a ton of money. Fresh herbs are great, but I have not been able to keep them fresh in the fridge long-term.
Buying seasonings in bulk also help to save on cost. Since originally writing this post in 2016, ALDI has gone away with their huge jars of seasonings. You will see an image taken then of the large jar, but now the seasoning jars are much smaller. I hope they come back with the bigger ones as making seasoning blends from scratch tend to use more than a typical recipe.
Leave the pasta separate
Once the pasta has been cooked, make sure to either leave the pasta separate OR add extra water or stock to the soup as it can continue to expand. Have you ever had soup, with pasta, where the pasta has gone to mush? By keeping the pasta separate, you can then avoid this in its entirety.
Additionally, after dinner and you are packing the leftovers, keeping the pasta separate will help to keep the tenderness in them. If you choose to add the pasta to the soup for storage, just be aware it can soak up the liquid even once it has been fully cooked. You will then go into the food container with the Lasagna Soup the next day, and the pasta will have soaked up most of the liquid and become massive bowties.
Learn from my scratch kitchen mistakes and keep the pasta separate until serving.
On another note, if you choose to cook the pasta in the Lasagna Soup as it is simmering, the pasta will also soak up the liquid in the soup. If you choose to cook the pasta in this way, and not separate, make sure you add additional water to offset this from happening.
Recipe for Lasagna Soup
Ingredients
1 pound ground beef
1 pound ground turkey
15-ounce can fire roasted diced tomatoes
2 Tbsp tomato paste
1/2 tsp crushed red pepper
2 tsp oregano
1 garlic, minced
16oz pasta, I used bowtie pasta
6 cups chicken stock
1 onion, diced
Boiling water
Shredded mozzarella cheese
Directions
1. Firstly, brown the meat you are using. A great blend is 2-pound beef with 1-pound sausage or Italian sausage. Either way, the soup will taste amazing. This is also the perfect time to sauté the diced onion.
2. When the meat is fully cooked, drain the grease and then add the garlic, oregano, crushed red pepper.
3. Stir the tomato paste into the beef until well blended and the bright paste turns deeper red.
4. Bring a pot of water to a boil and cook the pasta according to package directions. I used elbow pasta for this recipe because my kidos love this variety! The original recipe called for a traditional lasagna pasta, but ALDI did not stock that one and this pasta was perfect! If you want to use lasagna pasta, just break up the large strips into smaller bits before you boil it.
5. Yummy pasta! Drain it, but do not rinse the pasta! Rinsing pasta rinses off nutrients and as you are just going to add it to the soup, there is no need to rinse.
6. Add the stock and can of fire roasted tomatoes into the mixture and bring to a boil. Reduce to a simmer and simmer for 30 minutes stirring occasionally.
7. Shred up mozzarella to top your soup. I always like to use fresh block cheese because it doesn’t have the additives and preservatives like pre-shredded cheese has.
The recipe I found originally called to have the pasta cooked fully in the sauce, but we love leftovers, and I did not want mushy overcooked pasta. So, I left the pasta separate from the sauce, so we added them together as we ate. Top your soup with cheese and enjoy! My boys both finished their bowls and Samuel had seconds! This is a recipe I will for sure make again, maybe with a bit of a kick with Italian seasoning or Italian sausage.
If you kept the pasta separate while cooking, remember to keep them separate when storing the leftovers.
~Monica
The BEST Lasagna Soup Recipe
Ingredients for Lasagna Soup
1 pound ground beef
1 pound ground turkey
15-ounce can fire roasted tomatoes
2 Tbsp tomato paste
1/2 tsp crushed red pepper
2 tsp oregano
1 garlic, minced
16oz pasta
6 cups chicken stock
1 onion, diced
Shredded mozzarella cheese
Directions for Lasagna Soup
1. Firstly, brown the meat you are using. A great blend is 2-pound beef with 1-pound sausage or Italian sausage. Either way, the soup will taste amazing. This is also the perfect time to sauté the diced onion.
2. When the meat is fully cooked, drain the grease and then add the garlic, oregano, crushed red pepper and tomato paste.
3. Stir the tomato paste into the beef until well blended and the bright paste turns deeper red.
4. Bring a pot of water to a boil and cook the pasta according to package directions.
5. Yummy pasta! Drain it, but do not rinse the pasta! Rinsing pasta rinses off nutrients and as you are just going to add it to the soup, there is no need to rinse.
6. Add the stock and can of fire roasted tomatoes into the mixture and bring to a boil. Reduce to a simmer and simmer for 30 minutes stirring occasionally.
7. Shred up mozzarella to top your soup. I always like to use fresh block cheese because it doesn’t have the additives and preservatives like pre-shredded cheese has.
8. Serve pasta with the soup in a bowl and enjoy! Additionally, if you kept the pasta separate while cooking, remember to keep them separate when storing the leftovers.
~Monica
