Make-ahead lasagna soup for the entire week — rich tomato broth, seasoned meat, tender pasta, and cheese, portioned into meal prep containers.

2 tbsp olive oil

1 large onion, diced

3–4 cloves garlic, minced

1 lb ground beef or turkey

2 tbsp tomato paste

2 (28 oz) cans crushed tomatoes

1 jar marinara sauce

8 cups beef or chicken broth

8 oz broken lasagna noodles (or small pasta)

1 tbsp Italian seasoning

Salt and pepper to taste

Red pepper flakes (optional)

1½ cups shredded mozzarella

¼ cup grated parmesan

Fresh basil or parsley, optional

1. In a large pot, heat olive oil. Sauté onion until soft.

2. Add garlic and cook another minute.

3. Brown ground meat. Drain fat if needed.

4. Stir in tomato paste, seasoning, salt, and pepper.

5. Add crushed tomatoes, marinara, and broth. Simmer.

6. Cook pasta separately or add to soup and simmer until just tender.

7. Portion soup into containers. Add cheese when serving or separately.

8. Store in fridge (3–5 days) or freeze (up to 3 months). Reheat with fresh pasta for best texture.

Cooking pasta separately keeps it from getting soggy in storage.

Add cheese before serving for fresh taste.

Use glass containers with tight lids for best storage.

Keywords: meal prep, lasagna soup, batch cooking, make-ahead meals