Ingredients
Method
- Heat a Dutch oven over medium-high heat. Cook the 1 1/2 pound lean ground beef, mincing it with a wooden spoon. Once the meat is no longer pink, stir in the 1 onion (diced), 4-5 garlic cloves (minced), 2 teaspoons dried basil, 2 teaspoons dried thyme, Kosher salt and pepper. Continue to cook, stirring occasionally, for 4-5 minutes.
- Add the 30 ounces marinara sauce and allow the sauce to bubble for 6-8 minutes before adding the 4 cups beef broth.
- As the soup simmers, stir in the 8 ounces lasagna noodles. Cook for 15 minutes or until the pasta is cooked to al-dente.
- Serve soup hot with 1 cup mozzarella cheese (divided).
Notes
- Don't rinse the cooked lasagna noodles if adding them directly to the soup; the starch helps thicken the broth naturally.
- To ensure the ground beef is safe to eat, cook it until it reaches an internal temperature of 160°F (71°C), ensuring no pink remains.
- Store leftover lasagna soup in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, do so gently on the stovetop and add a splash of extra beef broth or water to thin if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To ensure the ground beef is safe to eat, cook it until it reaches an internal temperature of 160°F (71°C), ensuring no pink remains.
- Store leftover lasagna soup in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, do so gently on the stovetop and add a splash of extra beef broth or water to thin if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.