Best Lasagna Soup Skinnytaste Recipes

LASAGNA SOUP RECIPE BY TASTY

Lasagna Soup Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, tomato paste, dried basil, dried oregano, crushed tomato, vegetable broth, green lentil, lasagna noodle, spinach, fresh basil

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
28 oz crushed tomato
6 cups vegetable broth
⅓ cup green lentil, rinsed
8 oz lasagna noodle, uncooked
3 cups spinach
fresh basil, cut chiffonade, for serving

Steps:

In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
Stir in the spinach and let wilt, then serve immediately.
Enjoy!

Nutrition Facts : Calories 1043 calories, Carbohydrate 86 grams, Fat 64 grams, Fiber 5 grams, Protein 9 grams, Sugar 23 grams

BEST LASAGNA SOUP

Best Lasagna Soup image

All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl with this lasagna soup recipe. -Sheryl Olenick, Demarest, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese

Steps:

In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 572mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges