Lasagna Soup

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Lasagna Soup

Happy December! 

When I was raving about my post-Thanksgiving turkey and rice soup the other day, my friend confessed that she’s never made soup, because no one in her family likes it. I stopped dead in my tracks. There are people who don’t like soup!? How can this be? WHY can this be? And how can someone have an opinion on a whole category that ranges from chunky minestrone to smooth potato leek to spicy tom kah gai?! Soup’s comforting and cozy, it’s a one-pot supper when served with a baguette and salad, and it’s the perfect make-ahead weeknight meal during the busy holiday season. 

Of course, I am now on a mission to a) teach her how to make soup (it’s easy!) and b) get her family to like soup. So we’re starting with this week’s Supper Club recipe for Lasagna Soup – which is truly the definition of YUM. If you close your eyes and imagine lasagna, on a spoon, this is what you’ll see. Call it lasagna’s lighter, easier-to-make, and healthier cousin, that still shows up with all the flavors and textures you’d expect from an Italian nonna. 


This week we’ll be decorating our Christmas tree (does anyone else have to schedule that in their family calendar to ensure it actually gets done before 12/25?) and we will absolutely be jammin’ to Christmas music and slurping up this soup. 

Snuggle up with a cozy bowl of soup featuring beefy broth, squiggly noodles, and melted cheese!

  • Active Kitchen Time: 25-30 minutes
  • Cook Time: 20 minutes
  • Yield: 6-8 servings

Ingredients:

  • 1 small onion
  • 1 large carrot
  • 1 large zucchini
  • 3 cloves garlic
  • 2 Tbsp olive oil
  • 2 tsp kosher salt
  • 8 leaves basil
  • ½ lb ground beef
  • 2 Tbsp tomato paste
  • 1 tsp dried oregano
  • 1 (15 oz) can diced tomatoes
  • 6 cups vegetable broth
  • 8 dried lasagna noodles
  • 1 cup shredded mozzarella cheese

Supper Smarts:

  • Super Swaps: Any kind of noodle can work here — you'll still get all the flavors of lasagna even if you're using bowties or shells.

  • Flavor Town: Swirl in a dollop of pesto to your pot or to an individual serving for an herby kick of complementary flavor

  • Serving Suggestions: Garlic bread is a perfect accompaniment to dip into the soup.

  • Kitchen Connections: Start a discussion at the table: why is soup often considered a comfort food for someone going through a hard time? How does feeding someone show care for them?

Steps:

1
Cut 1 small onion in half, trim away ends, and peel. Slice layers into strips. Dice into squares. Add to medium bowl.
2
Cut top away from 1 large carrot. Cut into rounds, then into quarters. Add to onion.
3
Cut top away from 1 large zucchini. Cut into thick rounds, then into quarters. Add to onion and carrots.
4
Smash and peel 3 garlic cloves. Mince and add to vegetables.
5
Heat 2 Tbsp olive oil in pot over medium-high heat. Add onion, carrot, zucchini, garlic, and 1 tsp kosher salt.
6
Cook, stirring occasionally, until vegetables are very soft, about 10 minutes.
7
Add ½ lb ground beef, 2 Tbsp tomato paste, 1 tsp dried oregano, and 1 tsp kosher salt.
8
Cook until browned, breaking beef into small pieces with a spoon, 5-7 minutes.
9
Add 1 (15 oz) can diced tomatoes and 6 cups vegetable broth. Turn heat to high and bring soup to boil.
10
Meanwhile, add 8 dried lasagna noodles to a plastic bag. Use a mallet or hands to crush noodles into 1 to 2-inch pieces.
11
Add noodles to pot. Reduce heat to medium-low. Simmer 18-22 minutes, until noodles are tender.
12
Mince 8 leaves basil and stir into pot. Serve in bowls topped with 1 cup shredded mozzarella cheese. TASTE & SHARE!
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Replies

Natalie December 5, 2023 @ 09:02 AM
We have made this recipe before from the Cupid’s Kitchen kit and it is always a hit! Use whatever noodles we have on hand and chop the veggies ahead of time to make a quick dinner!
Kristina December 3, 2023 @ 05:15 PM
Wow! Was in a jam on Sunday evening about what we were having for dinner. Then got this in my inbox and realizing we had all the ingredients on hand except zucchini and fresh basil, which I texted my husband and told him to bring home with him. 30 minutes later, soup! And good soup! I did use veggie crumbles instead of ground beef, and I added a little extra garlic, a pinch of fennel seeds, and about 1/2 cup of tomato sauce that was languishing in the fridge. Finally used up those manicotti left over from New Year’s 2023! Excellent, and we have enough to enjoy leftovers tomorrow. Yay!
Laura December 2, 2023 @ 12:40 PM