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Lasagna soup brings all the flavors lasagna into a warm and hearty bowl of soup.
The trick lies in adding more broth and tomato juice while reducing the amount of pasta.
Gone are the heavy béchamel sauce and copious amounts of Parmesan cheese. To make this recipe Weight Watchers friendly, we've made a few small modifications. We've added a modest amount of ground beef and pasta, while replacing the traditional béchamel sauce with a topping of cottage cheese, crumbled feta cheese, and finely chopped fresh parsley. The texture and flavor are so comforting that you won't tire of it.
Why you should try Lasagna Soup
If you enjoy freshly baked, gooey lasagna, you'll love this soup. It's like having a warm hug in a bowl, perfect for chilly evenings. Plus, it's a great way to satisfy your lasagna cravings without spending hours in the kitchen.
Satisfying and comforting, soups like this one are perfect for freezing, providing a convenient meal option for busy days. A large bowl of this soup is 7 Weight Watchers points. (And if you are running low on points, down in the variations section I show you how you can make a 2 point version)
Serves: 4
Serving size: 500 g.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
- 1 teaspoon (5 ml) oil
- 1 cup (150 g) finely chopped white onion
- 2 cloves garlic, crushed
- 300 grams ground beef, 97% lean meat
- Salt and pepper to taste
- 3 cups (750 ml) unsweetened tomato juice or sugar-free pasta sauce
- 2 cups beef broth
- 1 bay leaf
- 3 pieces lasagna noodles, broken into small pieces
- For topping:
- ½ cup (75 g) crumbled feta cheese
- ½ cup (120 g) crumbled cottage cheese
- 2 tablespoons (8 g) chopped fresh parsley
Instructions:
In a large pot, heat the oil over medium heat. Add the ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks. Season with salt and pepper to taste.
Then, add the chopped onion and crushed garlic, and sauté until softened and fragrant, about 5 minutes.
Once the beef is browned, pour in the unsweetened tomato juice and beef broth. Stir well to combine.
Add the bay leaf to the pot for added flavor. Allow the mixture to come to a simmer, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.
Meanwhile, break the lasagna noodles into small pieces. You can do this by hand or place them in a resealable plastic bag and crush them with a rolling pin.
Add the broken lasagna noodles to the pot, stirring to ensure they are fully submerged in the soup.
Continue to simmer the soup for an additional 10-15 minutes, or until the noodles are cooked through and tender.
While the soup is simmering, prepare the topping. In a small bowl, combine the crumbled feta cheese, crumbled cottage cheese, and chopped fresh parsley.
Once the noodles are cooked, taste the soup and adjust the seasoning as needed with salt and pepper.
To serve, ladle the Lasagna Soup into bowls and top each serving with a spoonful of the cheese and parsley topping.
Garnish with additional fresh parsley if desired, and serve hot.
This Lasagna Soup is a comforting and satisfying dish that brings all the flavors of classic lasagna into a convenient and delicious soup format. Enjoy!
Variations and Substitutions
- One of my favorite variations is to add some dried or fresh basil or a dollop of pesto sauce to give it an Italian flair.
- To boost the vegetable content, consider adding diced carrots, celery, or bell peppers to the soup.
- Two other versions worth trying include using Palmini noodles instead of pasta for a gluten-free option and substituting ground turkey for beef, resulting in a delightful dish with just 2 Weight Watchers points.
Tips and Tricks for making Lasagna Soup
- For added depth of flavor, sauté the onions and garlic until golden brown before adding the other ingredients.
- Opt for lean meat and season it with salt, pepper, and Italian herbs or oregano for enhanced flavor.
- Use unsweetened tomato juice or pasta sauce. If you feel it needs a touch of sweetness, add a dash of Stevia.
- Cook the pasta until slightly overdone to help thicken the soup slightly.
- For a creamier texture, blend a portion of the soup before serving, then stir it back into the pot. This creates a velvety consistency without adding extra calories. When freezing, store the soup in an airtight container and thaw it in the microwave.
Lasagna Soup
This Lasagna Soup is a comforting and satisfying dish that brings all the flavors of classic lasagna into a convenient and delicious soup format. Enjoy!
3.74 from 30 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 4 people
Ingredients
- 1 teaspoon (5 ml) oil
- 1 cup (150 g) finely chopped white onion
- 2 cloves garlic, crushed
- 300 grams ground beef, 97% lean meat
- Salt and pepper to taste
- 3 cups (750 ml) unsweetened tomato juice or sugar-free pasta sauce
- 2 cups beef broth
- 1 bay leaf
- 3 pieces lasagna noodles, broken into small pieces
- For topping:
- ½ cup (75 g) crumbled feta cheese
- ½ cup (120 g) crumbled cottage cheese
- 2 tablespoons (8 g) chopped fresh parsley
Instructions
In a large pot, heat the oil over medium heat. Add the ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks. Season with salt and pepper to taste.
Then, add the chopped onion and crushed garlic, and sauté until softened and fragrant, about 5 minutes.
Once the beef is browned, pour in the unsweetened tomato juice and beef broth. Stir well to combine.
Add the bay leaf to the pot for added flavor. Allow the mixture to come to a simmer, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.
Meanwhile, break the lasagna noodles into small pieces. You can do this by hand or place them in a resealable plastic bag and crush them with a rolling pin.
Add the broken lasagna noodles to the pot, stirring to ensure they are fully submerged in the soup.
Continue to simmer the soup for an additional 10-15 minutes, or until the noodles are cooked through and tender.
While the soup is simmering, prepare the topping. In a small bowl, combine the crumbled feta cheese, crumbled cottage cheese, and chopped fresh parsley.
Once the noodles are cooked, taste the soup and adjust the seasoning as needed with salt and pepper.
To serve, ladle the Lasagna Soup into bowls and top each serving with a spoonful of the cheese and parsley topping.
Garnish with additional fresh parsley if desired, and serve hot.
Tried this recipe?Let us know how it was!
