Lasagna Soup with Grass Fed Ground Beef
This cozy, one-pot meal brings all the comfort of classic lasagna in a simpler, soup form. With rich layers of flavor from sautéed beef, aromatic vegetables, and a tomato-based broth, it’s hearty, satisfying, and perfect for chilly days. Easy to make and requiring minimal cleanup, this Lasagna Soup is ideal for a weeknight dinner that the whole family will love, and I mean LOOVVEE!
Farmer Kendall Tip:
If you’re looking to add a nutrient boost, swap out our ground beef for our Ancestral Blend ground that contains 15% beef liver. Beef liver is a nutrient dense super food and this blend makes it easy to add it into your diet and recipes like this make taste a non-issue if you aren’t sure you’ll love liver.
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Ingredients:
1lbs Central Park Farms grass fed ground beef
Olive oil (for sautéing)
1 small white or yellow onion, finely chopped
1/2 fennel bulb, finely chopped
3-4 cloves garlic, minced
3 tbsp tomato paste
1-2 tbsp Italian seasoning (or to taste)
5 cups chicken or vegetable stock
1 (680 ml) jar passata sauce (strained tomatoes)
2-3 tbsp chopped sun-dried tomatoes
6 lasagna sheets, broken into pieces
Salt and pepper, to taste
1 dried bay leaf
Optional toppings: grated Parmesan cheese, fresh basil, and a dollop of ricotta cheese or grated mozzarella
Instructions:
Heat a medium- large heavy bottomed pot over medium heat and add a drizzle of olive oil. Add the ground beef, breaking it up, and cook until browned, about 7-8 minutes. Remove the beef from the pot and set aside.
In the same pot, add the onion, fennel, and garlic. Sauté until the vegetables are softened and fragrant, about 3-5 minutes, adding a small amount of olive oil if needed.
Stir in the tomato paste and Italian seasoning. Cook for 2-3 minutes to enhance the flavors.
Pour in the passata sauce, chicken or vegetable stock or a bit of water as needed, and sun-dried tomatoes. Stir to combine, then add the cooked beef back to the pot.
Bring the soup to a gentle boil, then reduce the heat and add the broken lasagna sheets, stirring occasionally to prevent sticking, and cook covered for around 20-25 minutes until the noodles are tender. You can cook for an additional 5 minutes or so with the lid off to help reduce the liquid.
Taste and season with salt and pepper as needed. Serve hot, garnished with grated Parmesan, fresh basil, or a dollop of ricotta, if desired.
This soup will keep well in a sealed container in the refrigerator for 2-3 days, or you can freeze it for up to 3 months—perfect for an easy weeknight meal! You may even want to make a double batch.
If you're out of sun-dried tomatoes, don't worry. They add a nice sweetness and balance, but the soup will still be delicious without them (and sun-dried tomatoes keep well in the fridge for future use!). No fennel on hand? It adds a lovely, unique flavor, but you can easily substitute celery if needed.
This soup is versatile and works great with ground beef, pork, or even chicken. For a fun twist, skip the lasagna noodles. Let the soup simmer for about 20 minutes, then add ricotta gnocchi for an extra-special touch!
Order some Central Park Farms ground beef and add this to your dinner menu this week!
