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Lasagna Soup

This is one of my favorite winter recipes because it’s so hearty and good and perfect for those cold winter nights. It hits just the right spot and it’s the perfect in-between of soup and meal. I make this about once every two weeks or so during winter and it’s always a success.



  • Pasta (I use Penne or Rotini, depending on which one I have at home)
  • 1 Tbsp Olive Oil
  • 12 ounces ground meat (I usually use ground turkey or veal, but any ground meat works)
  • 1 Onion, diced
  • 2 Garlic Cloves, minced
  • 1/2 Tsp Red Pepper Flakes
  • 2 Tsp Oregano
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1 Tsp Basil, dried
  • 4 Cups Chicken Broth
  • 28 oz Can Diced Tomatoes
  • 2 Tbsp Tomato Paste
  • 1/2 Cup Parmesan Cheese
  • 2 1/2 Cups Mozzarella Cheese



  1. In a large pot, heat olive oil on medium heat and cook the ground meat. Once cooked, remove from pan and set aside, draining any excess fat.
  2. Add the onion to pot and cook until translucent. Add garlic and stir for a minute or two.
  3. Stir in the red pepper flake and allow to cook for a minute.
  4. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. The pasta will cook as the soup simmers.
  5. Bring the soup to a boil, then reduce the heat to medium-low. Add the ground meat back in and allow the soup to simmer for about 30 minutes.
  6. Pre-heat broiler on high.
  7. Make the cheese topping by combining the Parmesan and mozzarella cheese.
  8. To serve, spoon about 1-2 cups of soup in oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn.
  9. Serves about 4-6.
  10. Enjoy!
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