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Cheesy Lasagna Soup

This family-favorite soup may look involved, but it's really a snap to put together, and the incredible lasagna taste is worth every step.

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( 43 Ratings)

43 Ratings

5 Stars 51%

4 Stars 37%

3 Stars

2 Stars

1 Stars

Member Reviews ( 9 )

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Prep Time 10 min
Total Time 40 min
Servings 6

Ingredients

1: lb lean (at least 80%) ground beef

1: medium onion, sliced

2: large green bell peppers, cut into 1-inch pieces

2: cloves garlic, finely chopped

2: cups water

2: cans (14.5 oz each) Muir Glen® organic diced tomatoes with Italian herbs, undrained

1: can (6 oz) Muir Glen® organic tomato paste

2: cups uncooked mini lasagna (mafalda) noodles (4 oz)

1: tablespoon packed brown sugar

1 1/2: teaspoons Italian seasoning, crumbled

1/4: teaspoon pepper

1 1/2: cups Italian-style croutons

1 1/2: cups shredded part-skim mozzarella cheese (6 oz)

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Directions

1 In Dutch oven, cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
2 Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3 Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

EXPERT TIPS

Expert Tips

Store your soup, covered and refrigerated, for up to 3 days. This soup is great when made ahead and reheated; the flavor improves with age.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 200 ),

% Daily Value

Total Fat: 22 g; 22 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 60 mg; 60 %;
Sodium: 830 mg; 830 %;
Total Carbohydrate: 42 g; 42 %
(Dietary Fiber 5 g 5 % ),
Protein: 28 g; 28 %

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 65%;
Calcium: 26%;
Iron: 22%;

Exchanges:

2 Starch; 2 Vegetable; 2 1/2 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 11/17/2010 8:52:13 AM REPORT ABUSE lkn said:

Rating:

This was super tasty and very easy. Perfect for a chilly November day. I made a few changes... used ground chicken instead of beef, used chicken broth instead of water, skipped the green peppers and used parm instead of mozzarella. It was a bit thick so I added more chicken broth to make it more soup-like. All in all, it was very good and a snap to make. Will make it again.

This reply was: Helpful Inspiring

Posted 7/20/2010 4:17:24 PM REPORT ABUSE heagat said:

Rating:

My husband loved this soup (and he isn't a "soup" person)! I used italian sausage instead of ground beef and it turned out great. Great flavor and consistency. I serve it with cornbread muffins and it is definitely a keeper.

This reply was: Helpful Inspiring

Posted 2/5/2010 6:34:13 PM REPORT ABUSE amyjok said:

Rating:

My family really enjoyed this soup! The next time I am going to try some corn in it to give it more of a goulash taste. But loved it just like this to!!! Thanks Amy.

This reply was: Helpful Inspiring