Can I freeze lasagna soup?

Absolutely! But here's my trick - freeze just the soup portion without the cheese topping (dairy doesn't always thaw well). When you're ready to eat, thaw overnight in the fridge, reheat gently on the stove, and whip up a fresh batch of that creamy cheese mixture. It'll taste just-made every time!

What's the best noodle substitute for gluten-free?

Pennel works surprisingly well if you're avoiding gluten - its ridges mimic lasagna noodles beautifully. For pasta lovers, Jovial gluten-free lasagna sheets broken into pieces give that authentic texture. Just add them later in cooking since GF noodles can get mushy fast.

Any make-ahead tips for busy weeknights?

Oh, this is my specialty! Prep the broth base up through step 3 (before adding noodles) and refrigerate for up to 2 days. When ready, just bring to a boil and add fresh noodles - cuts active cooking time in half! This lifesaver is why it's become my go-to for meal planning Sundays.

Help! My soup got too thick overnight.

Been there! Simply stir in a splash of broth or water when reheating - the noodles keep slurping up liquid like little sponges. If you're using leftovers for weight loss programs, the thickened version actually makes a great pasta bake too - just top with extra cheese and broil!

1-Pot Lasagna Soup Recipe: Cheesy Comfort in 40 Minutes

Name: Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 onion, diced; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 4 cups chicken broth; 2 cups water; 8 lasagna noodles, broken into pieces; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 tbsp chopped fresh parsley

Lasagna Soup

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A comforting bowl of deconstructed lasagna noodles simmered in a rich tomato-cheese broth.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Yield: 6 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Low Lactose

Ingredients

Scale

1 lb ground beef
1 onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups chicken broth
2 cups water
8 lasagna noodles, broken into pieces
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley

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Instructions

Brown the ground beef in a large pot over medium heat.
Add the onion and garlic, cooking until softened.
Stir in the crushed tomatoes, chicken broth, water, basil, oregano, salt, and pepper.
Bring to a boil, then add the broken lasagna noodles.
Reduce heat and simmer for 20 minutes, or until noodles are tender.
In a small bowl, mix the ricotta, mozzarella, and Parmesan.
Serve the soup hot, topped with the cheese mixture and fresh parsley.

Notes

For a dairy-free version, use plant-based cheese alternatives.
This soup can also be made in an Instant Pot or crockpot.
Find more meal planning ideas on our Pinterest account.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 8g
Sodium: 800mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 20g
Cholesterol: 50mg

Find it online: https://kitchenuser.net/lasagna-soup-recipe-easy-comfort-food/