Today we’ll cook Lasagna Soup
This Lasagna Soup is crazy easy and made in one pot! Get all your favorite lasagna flavors in one amazing recipe!
This year has been the year of the soup here at iambaker. I have been trying and testing out new recipes and finding new family favorites that everyone (even my pickiest eater!) enjoys. This soup ranks right at the top! It is everything you love about lasagna… the meats, cheeses, Italian seasonings, and adorable curly noodles… packed into an easy one-pot meal.
Noodles for Lasagna Soup
This might be the most controversial part of this recipe… my choice for the noodles. When I talked to my MIL about her famous lasagna soup she told me that she will only use the best quality lasagna noodles and that they need to be broken up into the soup. I tried that and found that while it tasted great, people didn’t immediately know it was a “lasagna” soup. The noodles flatten a bit and you don’t always see those adorable little frills on the sides. So I was on the hunt for the perfect noodle and came across a Mafalda noodle. It is PERFECT. You get the same taste as a lasagna noodle but a prettier presentation! And when you are feeding 5 kids with different tastes you know that presentation can be everything.
- 1 tablespoon oil
- 1 large yellow onion, diced
- 1 tablespoon chopped garlic
- 2 pounds lean ground beef
- 1 jar (24 ounces) pasta sauce
- 4 cups beef broth (can add up to 4 more cups if you want a runnier soup)
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon heaping Italian seasoning
- 2 teaspoons pepper
- 2 teaspoons salt
- 12 ounces Mafalda noodles, can use lasagna noodles broken
- ½ cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1 cup jack cheese blend, shredded
- parsley to garnish
- Heat dutch oven over medium-high heat.
- Add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent.
- Add in garlic and cook for 1 minute.
- Add in ground beef and cook until browned, stirring occasionally.
- (If necessary, drain)
- Add in pasta sauce, 4 cups beef broth, crushed tomatoes and stir to combine.
- Add in Mafalda noodles and allow soup to simmer for 8-12 minutes, or until noodles are al dente.
- Add in heavy cream and cheeses, stir until combined.
- Serve immediately.
How to Season Lasagna Soup
I ran across quite a few recipes that call for 4-12 different seasonings. When testing this out I kept finding that I couldn’t tell the difference between the soup seasoned with Italian seasoning and ones that had 12 different seasonings added. I believe that is because of the fact that this is a “quick” meal and the seasonings just don’t have the time to develop like they would if you were cooking low and slow as an Italian grandmother would. So when you are making this, have no fear! The Italian seasonings will work beautifully and give you all the hints of authentic lasagna.
I recommend making the recipe as-is the first time and then experimenting. You may want to add an additional tablespoon of Italian seasoning, you may want less.