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.
One-Pot Cheesy Lasagna Soup
- Prep Time 10 min
- Total 40 min
- Servings 6
- Ingredients 13
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)
Instructions
-
Step1In 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.
-
Step2Stir 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.
-
Step3Set 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.
Nutrition
460
Calories
22 g
Total Fat
28 g
Protein
42 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 200
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Cholesterol
- 60 mg
- Sodium
- 830 mg
- Potassium
- 940 mg
- Total Carbohydrate
- 42 g
- Dietary Fiber
- 5 g
- Protein
- 28 g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 65%
- 65%
- Calcium
- 26%
- 26%
- Iron
- 22%
- 22%
Exchanges:
2 Starch; 2 Vegetable; 2 1/2 High-Fat Meat;Tips from the Betty Crocker Kitchens
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