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Lasagna Soup Recipe

Lasagna Soup Recipe
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★★★★★

5 from 26 reviews

Lasagna Soup offers all the comforting, classic flavors of traditional lasagna in a convenient, hearty soup form. Made with ground beef, Italian seasoning, marinara, beef broth, crushed tomatoes, Mafalda noodles, heavy cream, and a blend of mozzarella and cheddar Monterey Jack cheeses, this one-pot dish is perfect for busy weeknights or chilly days. Ready in under 30 minutes, it’s an easy, savory meal that warms you from the inside out.

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 for a runnier soup)
  • 1 can (28 ounces) crushed tomatoes
  • 12 ounces Mafalda noodles (or 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

  1. Heat the oil: In a large Dutch oven over medium-high heat, warm 1 tablespoon of olive oil until hot.
  2. Sauté onion and garlic: Add the diced yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Cook ground beef with seasoning: Add 2 pounds of ground beef, 1 tablespoon Italian seasoning, 2 teaspoons kosher salt, and 2 teaspoons ground pepper. Cook, stirring occasionally and breaking up the meat, for 8-10 minutes or until no longer pink. Drain any excess grease if necessary.
  4. Add liquids and sauce: Pour in the 24-ounce jar of marinara sauce, 4 cups of beef broth, and 28 ounces of crushed tomatoes. Stir well and bring the mixture to a simmer.
  5. Cook the noodles: Once simmering, add 12 ounces of Mafalda noodles (or broken lasagna noodles). Let cook uncovered for about 8 minutes or until the noodles are al dente.
  6. Finish with cream and cheeses: 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 cheeses have completely melted.
  7. Garnish and serve: Remove from heat, garnish with fresh parsley, and serve immediately while hot.

Notes

  • You can add up to 4 more cups of beef broth if you prefer a thinner, soupier consistency.
  • Substitute Mafalda noodles with broken lasagna noodles or any wide pasta you have on hand.
  • For a lighter option, swap ground beef with ground turkey or chicken.
  • Adjust seasoning to taste, especially salt and pepper.
  • Use fresh parsley for best garnish flavor and presentation.

Nutrition

Keywords: Lasagna Soup, One-Pot Meal, Comfort Food, Italian Soup, Easy Weeknight Dinner

Find it online: https://cheflenacooks.com/lasagna-soup-recipe/