Lasagna Soup

This Lasagna soup is the ultimate in comfort food. It has all the cheesy-meaty goodness of lasagna with tender pieces of lasagna and a delicious tomato base that delivers all the flavours of lasagna without all the fuss.

I like to serve this soup to my family garnished with shredded mozzarella, but when I am serving to adult guests I also add a generous dollop of creamy ricotta cheese. It’s so good!

Lasagna Soup

Ingredients:

1 Tbsp Olive Oil
1 Onion, chopped
3 Garlic cloves, minced
370 mL Jar roasted red peppers, drained
1 Tbsp sugar
1/4 tsp salt
2 3/4 Cups Passata
4 Cups sodium-reduced chicken broth
2 cups Lasagna noodles, uncooked and broken into small pieces

For the Meatballs:

1 lb lean ground beef
1 Egg
1/2 cup bread crumbs
1 tbsp olive oil
Shredded Mozzarella for for garnish.

Directions:

Over medium heat, add oil to a large saucepan and heat up then add the onion. Sauté until softened and golden brown.

Add garlic, peppers, sugar and salt and cook for 1-2 minutes longer.

Mix in passata then transfer to blender and purée until smooth.

Return to the pot and add in broth both. Bring to a boil and add pasta then continue cooking until pasta is tender, about 11 minutes.

Combine beef, breadcrumbs, egg and salt and pepper in a bowl.

Roll into meatballs.

Cook in a large fryng pan over medium, shaking the pan occasionally until meatballs are cooked through.

Stir meatballs into soup.

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Lasagna Soup

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Ingredients

• 1 Tbsp Olive Oil
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 370 mL Jar roasted red peppers, drained
• 1 Tbsp sugar
• 1/4 tsp salt
• 2 3/4 Cups Passata
• 4 Cups sodium-reduced chicken broth
• 2 cups Lasagna noodles, uncooked and broken into small pieces

For the Meatballs:

• 1 lb lean ground beef
• 1 Egg
• 1/2 cup bread crumbs
• 1 tbsp olive oil
• Shredded Mozzarella for for garnish.

Instructions

1. Over medium heat, add oil to a large saucepan and heat up then add the onion. Sauté until softened and golden brown.
2. Add garlic, peppers, sugar and salt and cook for 1-2 minutes longer.
3. Mix in passata then transfer to blender and purée until smooth.
4. Return to the pot and add in broth both. Bring to a boil and add pasta then continue cooking until pasta is tender, about 11 minutes.
5. Combine beef, breadcrumbs, egg and salt and pepper in a bowl.
6. Roll into meatballs.
7. Cook in a large fryng pan over medium, shaking the pan occasionally until meatballs are cooked through.
8. Stir meatballs into soup.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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