Meaty Lasagna Noodle Soup

  • Servings: 6
  • Prep: 15 mins
  • Cook Time: 40 mins

With all the yummy flavors of a baked meat lasagna, this quick and easy soup is pure comfort food.


8 oz.No Yolks® Extra Broad
2 Tbspolive oil
12 oz.lean ground beef
1/2 tspsalt
1/2 tsppepper
1onion, diced
1carrot, diced
1rib celery, diced
3cloves garlic, minced
2 Tbspfresh thyme, finely chopped
1 tspdried oregano
6 cupsreduced sodium chicken broth
1 can(28 oz.) diced tomatoes
1/2 cupfresh basil leaves, torn and divided
1 cupmozzarella cheese, shredded
1/2 cupParmesan cheese, grated


  1. Heat oil in Dutch oven or large saucepan set over medium heat. Cook ground beef, salt and pepper for 5 to 8 minutes or until browned. Stir in onion, carrots, celery, garlic, thyme and oregano. Cook for 3 to 5 minutes or until veggies start to soften.
  2. Stir in broth, diced tomatoes and 1 cup water; bring to a boil. Reduce heat to medium. Cook for 10 to 15 minutes or until vegetable are tender and flavors marry.
  3. Stir in pasta and 1/4 cup basil; cook for 10 minutes or until pasta is tender.
  4. Remove from heat. Stir in mozzarella and Parmesan. Garnish with remaining basil.


Serve soup in crocks with additional cheese. Broil until cheese melts.