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Lasagna Soup

Hearty and comforting, this Lasagna Soup combines the classic flavors of lasagna into a simple, one-pot meal perfect for busy weeknights or cozy weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon oil For sautéing
  • 1 medium onion, diced
  • 1 tablespoon chopped garlic
  • 1 pound ground beef Can substitute with ground turkey or chicken
  • 1 tablespoon Italian seasoning
  • 2 teaspoons pepper
  • 2 teaspoons salt
  • 1 jar pasta sauce (24 ounces)
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version
  • 1 can crushed tomatoes (28 ounces)
  • 12 ounces noodles (Mafalda or lasagna noodles broken) Any short pasta can be used
Toppings
  • 1 cup mozzarella cheese, shredded
  • 1 cup Italian cheese blend, shredded
  • Ricotta for topping Dollop on top when serving

Method
 

Preparation
  1. Start with a large pot, add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent.
  2. Add in garlic and cook for 1 minute.
  3. Add in ground beef and sprinkle with Italian seasoning, salt, and pepper. Cook until browned, stirring occasionally.
  4. Pour in pasta sauce, chicken broth, and crushed tomatoes, and stir to combine.
  5. Add in Mafalda noodles and allow the soup to simmer until the noodles are al dente.
Serving
  1. Serve immediately, topping with ricotta and cheeses.

Notes

To store, let it cool, transfer to an airtight container, and store in the refrigerator for up to 3 days. Can freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. For added flavor, serve with crusty bread or a side salad.