Lasagna Soup Recipe
Introduction
Lasagna soup captures all the comforting flavors of classic lasagna in a warm, hearty bowl. This cozy soup combines savory meat, rich tomato sauce, tender noodles, and melty cheese for an easy weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tablespoon garlic, minced
- 2 pounds ground beef
- 1 tablespoon Italian seasoning
- 2 teaspoons ground pepper
- 2 teaspoons kosher salt
- 1 jar (24 ounces) marinara sauce
- 4 cups (32 ounces) beef broth (can add up to 4 more cups if you want a runnier soup)
- 1 can (28 ounces) crushed tomatoes
- 12 ounces Mafalda noodles (can use lasagna noodles broken)
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) cheddar and Monterey Jack cheese blend, shredded
- Parsley to garnish
Instructions
- Step 1: Heat olive oil in a large Dutch oven over medium-high heat.
- Step 2: Add diced onion and cook for 3-4 minutes until softened, then stir in minced garlic and cook for another minute.
- Step 3: Add ground beef, Italian seasoning, kosher salt, and ground pepper. Cook, stirring occasionally and breaking up the meat, until beef is no longer pink, about 8-10 minutes. Drain excess grease if needed.
- Step 4: Pour in marinara sauce, beef broth, and crushed tomatoes. Stir to combine and bring the soup to a simmer.
- Step 5: Once simmering, add Mafalda noodles and cook for about 8 minutes until noodles are al dente.
- Step 6: Stir in heavy cream, mozzarella, and cheddar-Monterey Jack cheese blend until cheeses are melted and incorporated.
- Step 7: Garnish with parsley and serve the soup immediately while hot.
Tips & Variations
- For a lighter version, substitute ground turkey for beef and use low-fat cheese.
- If you prefer a thinner soup, add extra beef broth until you reach your desired consistency.
- Broken lasagna noodles work well if Mafalda noodles are unavailable—just adjust cooking time as needed.
- Make it spicy by adding red pepper flakes along with the Italian seasoning.
Storage
Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally. You may want to add a splash of broth or water to loosen the soup if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make lasagna soup ahead of time?
Yes, lasagna soup can be prepared a day in advance and stored in the refrigerator. When reheating, add extra broth to restore the soup’s consistency as the noodles will absorb liquid overnight.
What can I use if I don’t have Mafalda noodles?
Broken lasagna noodles are a perfect substitute, or you can use any short pasta like rigatoni or penne. Just adjust the cooking time based on the pasta shape you choose.
Print
Lasagna Soup Recipe
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Lasagna Soup is a comforting and hearty one-pot meal that combines all the flavors of classic lasagna in a warm, cozy soup. Featuring ground beef, Italian seasoning, tender noodles, marinara, and a creamy blend of cheeses, this soup is easy to make and perfect for a satisfying dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tablespoon garlic, minced
- 2 pounds ground beef
- 1 tablespoon Italian seasoning
- 2 teaspoons ground pepper
- 2 teaspoons kosher salt
- 1 jar (24 ounces) marinara sauce
- 4 cups (32 ounces) beef broth (can add up to 4 more cups if a runnier soup is desired)
- 1 can (28 ounces) crushed tomatoes
- 12 ounces Mafalda noodles (can substitute with broken lasagna noodles)
- ½ cup (119 g) heavy cream
- 1 cup (113 g) shredded mozzarella cheese
- 1 cup (113 g) shredded cheddar and Monterey Jack cheese blend
- Parsley to garnish
Instructions
- Heat the oil: Warm the olive oil over medium-high heat in a large Dutch oven to prepare for sautéing the vegetables.
- Sauté the onion and garlic: Add the diced onion and cook for 3-4 minutes until softened. Then add the minced garlic and cook for an additional one minute until fragrant.
- Cook the ground beef: Add the ground beef along with Italian seasoning, salt, and black pepper. Stir frequently, breaking up the meat as it cooks for about 8-10 minutes, until no longer pink. Drain excess grease if needed.
- Add the liquids and simmer: Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir everything together and bring the soup to a gentle simmer.
- Cook the noodles: Once simmering, add the Mafalda noodles and cook for about 8 minutes or until the noodles reach al dente texture.
- Add cream and cheese: Stir in the heavy cream along with the shredded mozzarella and cheddar/Monterey Jack cheese blend. Continue stirring until the cheeses are completely melted and incorporated.
- Garnish and serve: Remove from heat, garnish with fresh parsley, and serve the soup immediately while hot and creamy.
Notes
- You can use broken lasagna noodles if Mafalda noodles are unavailable.
- Adjust the beef broth quantity to customize the soup’s thickness to your liking.
- Drain excess grease from the cooked ground beef to keep the soup from becoming too oily.
- For a vegetarian version, substitute ground beef with plant-based meat and use vegetable broth.
- This soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: lasagna soup, ground beef soup, Italian soup recipe, creamy soup, one-pot meal, comfort food
