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
Scale
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
