Cheesy Lasagna Soup
Lasagna Soup is a hearty, flavorful dish that brings all the comforting flavors of lasagna into a cozy, one-pot soup. Filled with tender pasta, savory meat, and a rich tomato broth topped with melty cheese, it’s an easy, satisfying meal perfect for weeknight dinners or family gatherings.
Ingredients
- 8 ounces dried pasta Mafalda corta or other small lasagna-style noodles
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 pound ground beef
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ⅛ teaspoon red pepper flakes optional
- 2 tablespoons tomato paste
- 3 cups chicken broth low-sodium
- 3 cups beef broth low-sodium
- 15 ounces canned diced tomato
- ½ cup fresh basil chopped; for toppings
Cheese topping:
- ¼ cup ricotta cheese extra smooth, if available
- ¼ cup parmesan cheese
- ¼ cup mozzarella cheese
- ¼ teaspoon ground white pepper black pepper is also fine
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold running water to stop the cooking process. Set aside.
- Heat the olive oil over medium-high heat in a large Dutch oven or soup pot. Add the ground beef and cook for 4-5 minutes, breaking it up with a spoon, until no longer pink. Add the diced onion and cook for an additional 3-4 minutes until softened.
- Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for about 1 minute until fragrant. Add the tomato paste and cook, stirring constantly, for another minute to caramelize the paste and deepen the flavor.
- Pour in the chicken broth, beef broth, and diced tomatoes with their juices. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for about 20 minutes to allow the flavors to meld.
- Add the cooked pasta to the pot and simmer for an additional 2 minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.
- While the soup is simmering, combine the ricotta, Parmesan, mozzarella, and white pepper in a small bowl. Mix well until smooth and set aside.
- Ladle the hot soup into bowls. Top each serving with a generous dollop of the cheese mixture and garnish with fresh basil, if desired. The heat from the soup will gently melt the cheeses, creating a creamy, luscious topping reminiscent of classic lasagna.
Notes
Chef Jenn's Tips
- Use Mafalda corta pasta for a lasagna-like feel, but any short pasta works well.
- Toast the tomato paste before adding liquid—it deepens the flavor.
- For a spicier kick, add extra red pepper flakes.
- Mix the cheese toppings together for a creamy, melty garnish.
- Make it vegetarian by substituting ground beef with plant-based crumbles and using vegetable broth.
Nutrition
Serving: 1cupCalories: 336kcalCarbohydrates: 27gProtein: 19gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 815mgPotassium: 498mgFiber: 2gSugar: 4gVitamin A: 598IUVitamin C: 10mgCalcium: 113mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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