Lasagna Soup

Northwestgal avatar
By Vickie Parks
from Renton, WA

The basic recipe is from the Taste of Home website, but I incorporated most changes that multiple reviewers suggested. You can use any shape of pasta you like such as spiral or bowties, but I like the egg noodles. You could even use broken lasagna noodles. The original recipe didn't include mozzarella cheese, but that's the main cheese in my favorite lasagna recipe and most reviewers suggested swapping it for the Parmesan. So I added mozzarella, but also kept the original cheese (which is Parmesan). For a complete meal, serve it with a fresh Italian baguette or crusty dinner rolls.

serves 8 (makes about 2 3/4 quarts)
prep time 10 Min
cook time 20 Min
method Stove Top


  •   1 lb
    90% lean ground beef (or lean ground sirloin)
  •   1 large
    green bell pepper, chopped
  •   1 medium
    yellow onion, chopped
  •   2 or 3 clove
    garlic, minced
  •   1 (28-oz) can(s)
    diced tomatoes, undrained
  •   1 (28-oz) can(s)
    reduced-sodium beef broth
  •   1 (8-oz) can(s)
    low-sodium tomato sauce
  •   1 cup
    frozen corn
  •   1/8 cup
    tomato paste
  •   2 tsp
    italian seasoning
  •   1/4 tsp
    black pepper
  •   2 cups
    extra-wide egg noodles
  •   1/2 cup
    grated parmesan cheese, for serving (amount is approximate)
  •   1 cup
    shredded mozzarella cheese, for serving (amount is approximate)

How To Make

  • 1
    In a Dutch oven or medium-size stockpot, cook the beef with the green pepper and onion for 6 minutes over medium heat, or until no pink remains in the beef, breaking up the beef while it cooks. Add the garlic, and cook another minute or so. Drain in a colander to remove excess grease.
  • 2
    Return beef mixture to the same pot, and add the tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring mixture to a boil. Stir in the egg noodles, cover pot, and reduce the heat to low, and let it simmer 10 to 12 minutes or until pasta is tender.
  • 3
    Ladle soup into individual serving bowls. Sprinkle each serving with a bit of Parmesan cheese, then top each bowl with a small handful (about 1/8 cup for each serving) of shredded mozzarella cheese. Serve immediately.