If you’re a fan of lasagna but want the comfort of a warm, hearty soup, you’re going to love this week’s recipe: Lasagna Soup! This dish has all the classic flavors of traditional lasagna—savory meat, rich tomatoes, creamy cheese—but in a bowl instead of on a plate. It’s the perfect way to enjoy a family favorite with a fun twist.
What I love about lasagna soup is how versatile it is. You can customize it to suit your tastes by adding more veggies, using different types of meat, or even swapping in gluten-free noodles. And the best part? It’s far easier to make than a layered lasagna, which makes it a great option for busy weeknights.
Serve it with a side of garlic bread or a fresh green salad, and you’ve got a cozy, satisfying meal that’s sure to become a family favorite. Thank you to reader Melody Schwartz for contributing this recipe.
Stay tuned for more recipes in the Soup’s On! series, and if you’ve got a favorite soup recipe to share, I’d love to hear from you - use the form on the Contact page!
Ingredients:
1½ pounds ground beef or Italian sausage (or mix)
1 onion, diced (yellow is best)
5 cloves of garlic, minced
1 tsp. red pepper flakes
2-3 TBS of Italian Seasoning (to taste)
1 (24 ounce) jar of Spaghetti Sauce
1 (15 oz)can of crushed tomatoes
1 (6 oz)small jar of tomato paste
1.5 - 2 cartons of chicken broth (6-8 cups)
8-10 uncooked lasagna noodles, broken into pieces
Salt & pepper to taste
Directions:
In a large soup pot/Dutch oven brown meat & onions on medium/high heat.
Add garlic & red pepper flakes. Sauté until onions are soft. Drain any fat.
Add sauce, 1.5 cartons (6 cups) of chicken broth, crushed tomatoes, tomato paste, spices.
Bring to a boil, then reduce heat to low & add lasagna noodles.
Cook, while stirring occasionally, until noodles are tender.
Add chicken broth* to reach desired consistency. Garnish with ricotta cheese, mozzarella, a dusting of parmesan and chopped fresh basil (if desired).
*If you like a creamier soup, add a little heavy cream at the end instead of extra chicken broth.*
Happy cooking,
Laura
_Crockpot Creamy Chicken and Wild Rice Soup_
_Ingredients:_
- 1 (6 oz) box Uncle Ben's Long Grain and Wild Rice (Low Sodium, Low Saturated Fat)
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups low-sodium chicken broth
- 1/2 cup low-fat heavy cream or half-and-half (optional)
- Salt and pepper, to taste
- Fresh parsley or thyme, chopped (optional)
_Instructions:_
1. Brown the chicken and cook the vegetables in a skillet with olive oil before adding them to the crockpot.
2. Add all ingredients, including Uncle Ben's Long Grain and…