Description
Lasagna Soup combines all the comforting and classic flavors of traditional lasagna into a hearty and easy-to-make soup. It features ground beef, marinara, multiple cheeses, and tender noodles simmered to perfection in a savory broth.
Ingredients
Soup Base
- 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 for a thinner soup
- 1 can (28 ounces) crushed tomatoes
Noodles & Cheese
- 12 ounces Mafalda noodles or broken lasagna noodles
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) cheddar and Monterey Jack cheese blend, shredded
Garnish
- Parsley, for garnish
Instructions
- Heat Oil and Sauté Aromatics: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. When the oil is hot, add the diced yellow onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Brown the Ground Beef: Add 2 pounds of ground beef to the pot along with 1 tablespoon Italian seasoning, 2 teaspoons ground pepper, and 2 teaspoons kosher salt. Cook the beef, stirring occasionally and breaking it up with a spoon, for about 8-10 minutes or until it is no longer pink. If needed, drain any excess grease to keep the soup from being too oily.
- Add Sauce and Broth: Pour in 24 ounces of marinara sauce, 4 cups of beef broth, and 28 ounces of crushed tomatoes. Stir well to combine all ingredients. Bring the soup to a simmer over medium heat.
- Cook the Noodles: Once the soup reaches a simmer, add 12 ounces of Mafalda noodles or broken lasagna noodles. Allow the noodles to cook in the simmering soup for about 8 minutes or until they are al dente—tender but still slightly firm to the bite.
- Incorporate Cream and Cheese: Stir in ½ cup heavy cream along with 1 cup shredded mozzarella and 1 cup shredded cheddar and Monterey Jack cheese blend. Continue stirring until the cheeses melt completely, creating a creamy, cheesy soup base.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately while hot and enjoy the comforting flavor of lasagna in soup form.
Notes
- To add extra cheesy goodness, save some shredded cheese to sprinkle on top as a garnish or add fresh grated Parmesan cheese for additional flavor.
- If you prefer a thinner soup, feel free to add up to 4 more cups of beef broth to reach your desired consistency.
- Mafalda noodles add a unique texture, but broken lasagna noodles or other pasta shapes like penne or rigatoni can be substituted as well.