This Lasagna Soup Recipe is a spin off of a classic! It’s packed with all of the best lasagna flavours, but in a one-pot soup. Made with lean ground beef, veggies, and three types of cheese! Check out The Recipe Rebel’s recipe below.
Total Time: 35 minutes
To cook the noodles separately, simply cook in a large pot of boiling, salted water until al dente. This is a good option if you will be serving the soup later or over several days, as you can add the noodles just before serving so they don’t become bloated. We love to save on dishes and when this soup is on the table there are rarely leftovers, so we opt to cook the pasta in the soup.
In a large soup pot or Dutch oven, heat oil over medium-high heat.
Add ground beef and onion and cook, stirring often, until beef is browned and onion has softened.
Add tomato paste, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Cook and stir 1 minute.
Stir in broth, diced tomatoes, tomato sauce, and Parmesan rind (if using). Bring to a boil and add dry pasta.
Cover, reduce heat to medium-low, and simmer for 10-15 minutes, stirring occasionally, until pasta is al dente.
While soup is cooking, place Garlic Texas Toast slices on a parchment-lined baking sheet and bake at 425°F for 5-6 minutes or until toasted, flipping half way.
When pasta is cooked, stir in spinach. Serve with ricotta, mozzarella, fresh parsley and basil on top and Furlani Garlic Texas Toast for dunking!
