Beef Lasagna Soup
No more dealing with sticky noodles, no more layering! This meal-in-a-bowl beef lasasgna soup is the perfect no-fuss answer to lasagna cravings!
Before oven-ready lasagna noodles came out, I hated making lasagna. I found it such a pain to pre-cook the noodles, and if I wasn’t assembling the lasagna right away, they would get super sticky. The only solution I had was to lay them out on parchment paper, which was time-consuming. I’m sure there are easier ways to deal with cooked lasagna noodles, but that’s how I did it back then and so I rarely made lasagna, even though my family loved it.
One day, in the very early stages of my recipe-developing journey (back when I was subconsciously creating recipes without actually sharing them), I came across a recipe for lasagna soup. When I saw the main components—cheese and beef—I immediately thought, “Well, that’s not going to work,” since as a Jew, I don’t mix milk and meat. I figured there was no way around it and skipped the recipe.
But I couldn’t stop thinking about it. So I decided to give it a try—simply omitting the cheese—and it turned out absolutely delicious!
This beef lasagna soup quickly became a staple in my home for years. It’s extremely easy to make and comes together very quickly. You can also prepare it the night before or early in the morning so it’s ready when you come home from work.
One note: If you make it ahead of time, the noodles tend to soak up a lot of the liquid. If that happens, just add a bit more beef stock before serving.
You can also make this in advance and freeze it. However, I recommend freezing it without the noodles and cooking those fresh when you’re ready to serve.
If you’re into easy, one-bowl dinners that feature ground beef, you’ll also love my ground beef scalloped potatoes!
Beef Lasagna Soup
Ingredients
- 1 box lasagna noodles, broken into pieces, cooked and drained according to package directions
- 1 Tbsp oil, plus more for drizzling
- 1 onion, diced
- 1½ lbs. ground beef
- 1 14- oz can diced tomatoes
- 1 14- oz. can crushed tomatoes
- 3 Tbsp tomato paste
- Salt and pepper, to taste
- 4 cups beef stock*
Instructions
- Drizzle some oil on the cooked noodles to prevent sticking. Cover well and set aside.
- In a 4-6-qt. pot, heat the oil over medium flame. Add onion and sauté 5-7 minutes, until beginning to brown.
- Add meat and brown it, breaking it up into small pieces as it cooks.
- Add tomatoes and tomato paste; stir well. Add salt and pepper to taste.
- Add beef stock. Bring to a boil and then reduce to a simmer for 45 minutes. Add lasagna noodles to the pot right before serving. (If you add the noodles too early, they will get too mushy and the starch may make the soup too thick.)
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/beef-lasagna-soup/
