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Lasagna Soup Recipe

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★★★★★

4.6 from 276 reviews

This hearty Lasagna Soup recipe delivers all the comforting flavors of classic lasagna in a warm, delicious soup form. Combining ground beef, Italian seasoning, a rich tomato base, noodles, and a creamy blend of cheeses, this soup offers a perfect weeknight meal that’s easy to prepare and satisfying.

Ingredients

Scale

Sauté Base

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 tablespoon garlic, minced

Meat & Seasoning

  • 2 pounds ground beef
  • 1 tablespoon Italian seasoning
  • 2 teaspoons ground pepper
  • 2 teaspoons kosher salt

Soup Base

  • 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

Noodles & Dairy

  • 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

Garnish

  • Parsley to garnish

Instructions

  1. Heat the oil: Heat 1 tablespoon of olive oil over medium-high heat in a large Dutch oven until hot and shimmering.
  2. Sauté onion and garlic: Add the diced onion to the hot oil and cook for 3-4 minutes until translucent and softened. Add the minced garlic and cook for an additional minute, stirring to release its aroma.
  3. Cook the ground beef: Add 2 pounds of ground beef along with 1 tablespoon Italian seasoning, 2 teaspoons kosher salt, and 2 teaspoons ground pepper. Cook, stirring occasionally and breaking up the meat, for about 8-10 minutes until the beef is no longer pink. Drain excess grease if necessary.
  4. Add the liquids and tomatoes: Pour in the 24 ounces of marinara sauce, 4 cups of beef broth, and the 28 ounces crushed tomatoes. Stir to combine all ingredients and bring the soup to a simmer over medium heat.
  5. Cook the noodles: Once simmering, add 12 ounces of Mafalda noodles (or broken lasagna noodles) to the pot. Let them cook for about 8 minutes or until al dente, stirring occasionally to prevent sticking.
  6. Add cream and cheese: Stir in ½ cup heavy cream and both cheese blends—1 cup shredded mozzarella and 1 cup shredded cheddar and Monterey Jack mix. Continue stirring until the cheeses have fully melted and the soup is creamy.
  7. Garnish and serve: Remove from heat, garnish with chopped parsley, and serve the soup immediately while warm and comforting.

Notes

  • If the soup becomes too thick, add more beef broth a little at a time until desired consistency is reached.
  • You can substitute ground turkey or chicken for a leaner option.
  • For a vegetarian version, omit the meat and use vegetable broth with extra mushrooms to add umami flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • This soup freezes well; store in an airtight container for up to 3 months.

Keywords: lasagna soup, Italian soup, comfort food, beef soup, cheesy soup, easy dinner, hearty soup

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