Description
This hearty Lasagna Soup combines all the flavors of classic lasagna into a comforting and easy-to-make soup. With ground beef, Italian herbs, marinara, and tender noodles, it's topped with melted cheeses and a touch of cream for richness. Perfect for a quick weeknight meal that serves a crowd.
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 black 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 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
- Parsley, for garnish
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sauté vegetables: Add the diced onion to the hot oil and cook for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Cook the ground beef: Add the ground beef to the pot along with the Italian seasoning, kosher salt, and ground black pepper. Cook, stirring occasionally and breaking up the meat with a spoon, for about 8 to 10 minutes until the beef is no longer pink. If needed, drain off excess grease.
- Add liquids and bring to simmer: Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir well to combine all the ingredients and bring the soup to a simmer over medium heat.
- Cook the noodles: Once the soup is simmering, add the Mafalda noodles to the pot. Allow the noodles to cook for about 8 minutes or until al dente, stirring occasionally to prevent sticking.
- Add cream and cheeses: Stir in the heavy cream, followed by the shredded mozzarella and cheddar-Monterey Jack cheese blend. Continue stirring until the cheeses have fully melted and incorporated into the soup, creating a creamy texture.
- Garnish and serve: Remove from heat, garnish with freshly chopped parsley, and serve the soup immediately while hot.
Notes
- You can adjust the amount of beef broth to make the soup thicker or thinner based on preference.
- Substitute broken lasagna noodles if Mafalda noodles are unavailable.
- For a vegetarian version, omit the beef and use vegetable broth with your preferred vegetables.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Adding the heavy cream at the end helps create a rich and velvety texture in the soup.
