Lasagna Soup

Dinner tonight! Another favorite. We both loved it and would make it again.

Lasagna Soup
Nutrition Information
  • Serves: 10
  • Serving size: 1 cup
  • Calories: 191
  • Fat: 4.9g
  • Saturated fat: 1.9g
  • Carbohydrates: 22.6g
  • Sugar: 8.1g
  • Sodium: 578.7mg
  • Fiber: 4.3g
  • Protein: 15.5g
  • Cholesterol: 28mg
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Points 3.3 Points+ 4.8
  • 1 lb - 9% Fat Ground Beef (Kirkland)
  • ⅛ Tsp Garlic, minced (more if you love garlic)
  • 4 cups Chicken Broth, less sodium [I used Swanson]
  • 3 cups Pasta Sauce [I used Del Monte Tomato & Basil]
  • 1 Tsp Italian seasonings
  • ⅛ Tsp Crushed Red Pepper
  • 1½ cups Onion, chopped
  • 2 cups Diced Tomatoes, undrained
  • 4 Zucchini, medium, sliced
  • 3 cups Mushrooms, fresh, sliced
  • 6 dry Whole Wheat/Grain Lasagna noodles (break into 1" size; equals 2½ cups dry noodle pieces) [I used Hodgson's Mill Whole Wheat, Whole Grain, Lasagna]
  1. In a nonstick pan, brown the ground beef and garlic until browned and crumbled.
  2. Drain the fat from the mixture through a colander.
  3. Place the drained ground beef into a large pot, uncovered. (I used my Dutch Oven).
  4. Add the remaining ingredients. Bring soup to a boil, stirring frequently.
  5. Reduce heat to medium-low and simmer, covered, for 20 minutes.
  6. Serve with Parmesan cheese, if desired.
I used very little garlic in my recipe as garlic and I do not really get along well. Feel free to add more.



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